Vazhakkai poriyal recipe with step-by-step images. That is a straightforward and attractive South Indian recipe of poriyal made with uncooked bananas, coconut, spices and herbs. This wholesome dish makes for a superb aspect dish with sambar-rice, rasam-rice or with any South Indian meal of your selection.
Vazhakkai is the Tamil title for plantain and Poriyal is a merely dry sauteed dish common in South Indian delicacies. Poriyal is made with numerous greens and sometimes characteristic in South Indian meals or thali. Not solely a poriyal tastes fabulous however it’s also wholesome.
I make this recipe typically with uncooked unripe bananas, spices and coconut. So considered sharing the recipe too. Wholesome, simple and nutritious.
What we like about cooked uncooked unripe bananas is its texture and style. The tempering or tadka on this poriyal recipe additionally packs in lots of taste and to not overlook the delicate sweetness that comes from grated coconut.
This recipe is once more a no onion no garlic recipe. Nonetheless in the event you want then you’ll be able to embrace each onions and garlic within the recipe.
A number of extra Uncooked banana recipes on the weblog are:
Uncooked banana poriyal is mildly spiced and goes very effectively as a aspect dish with sambar-rice, rasam-rice or with any South Indian meal of your selection. You may also have it with chapatis or plain paratha. It can be packed within the tiffin field.
This recipe could be simply doubled or tripled.
Step-by-Step Information
Find out how to make Vazhakkai Poriyal
1. First rinse the uncooked unripe bananas in recent water. Peel them flippantly. I often take away the black spots and maintain the peels as they’re. Cube them and add them in a bowl containing water, in order that they don’t darken.
2. Warmth 1 tablespoon of coconut oil in a shallow frying pan. Preserve the warmth to a low and add ½ teaspoon mustard seeds and 1 teaspoon urad dal (husked and break up black gram).
Saute until the mustard seeds crackle and the urad dal flip golden. Fry these on a low warmth making certain that they don’t burn.
TIP: Coconut oil provides an excellent style. However you need to use sunflower oil or peanut oil or any impartial flavored oil.
Be aware: Earlier than you start frying the spices and lentils, drain the chopped plantains of all of the water and put aside.
3. Then add ½ teaspoon of cumin seeds and fry until they splutter. Preserve stirring them.
4. Then add 1 to 2 dry pink chili, a pinch of asafoetida (hing) and eight to 10 curry leaves.
5. Stir and fry until the pink chilies change their colour. However take care to not burn the pink chilies.
6. Now add the uncooked banana and salt as required.
7. Add ¼ to ⅓ cup of water or as required. Combine very effectively.
8. Cowl the pan with a lid.
9. On a low warmth simmer until the bananas have cooked effectively and softened. Do examine a few instances when the bananas are cooking. If the water dries up within the pan then add some extra water and stir.
10. When the bananas have cooked, there must be no water within the pan. If there may be some water, then simmer with out the lid, until all of the water dries. Then add 3 tablespoons of grated recent coconut.
For those who don’t have recent coconut then add desiccated coconut.
11. Combine the coconut with the remainder of the banana stir-fry. Swap off the warmth.
12. Add 1 tablespoon of chopped coriander leaves. Combine once more.
Serve banana poriyal with sambar-rice, rasam-rice or any kulambu gravy-rice. It can be had with roti or plain paratha. Its a superb wholesome aspect dish and can be packed for a lunch field.
Extra tasty and wholesome poriyal varieties for you!
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Vazhakkai Poriyal | Uncooked Banana Poriyal
Vazhakkai poriyal is a straightforward and attractive South Indian dish made with uncooked unripe bananas, coconut, spices and herbs.
Prep Time 5 minutes
Cook dinner Time 20 minutes
Complete Time 25 minutes
Forestall your display from going darkish whereas making the recipe
preparation:
Rinse the uncooked unripe bananas first. Peel them flippantly. I often take away the black spots and maintain the peels as they’re.
Cube them and add them in a bowl containing water, in order that they don’t darken.
making uncooked banana poriyal recipe:
Warmth 1 tbsp coconut oil in a shallow frying pan. Preserve the flame to a low and add 1/2 tsp mustard seeds and 1 tsp urad dal. Saute until the mustard seeds crackle and the urad dal flip golden
Then add 1/2 teaspoon cumin seeds and saute until they splutter.
Then add 1 to 2 dry pink chili, a pinch of asafoetida, 8 to 10 curry leaves.
Stir and saute until the pink chilies change their colour and.
Now add the uncooked banana and salt.
Add ¼ cup water. Stir very effectively.
Cowl the pan with a lid.
On a low flame simmer until the bananas have cooked effectively and softened. Do examine a few instances when the bananas are cooking. If the water dries up within the pan then add some extra water.
When the bananas have cooked, there must be no water within the pan. If there may be then simmer with out the lid, until all of the water dries. Then add 3 tbsp grated coconut.
Combine the coconut with the remainder of the banana stir fry.
Add 1 tbsp chopped coriander leaves. Combine once more.
Serve banana poriyal with sambar-rice, rasam-rice or any kulambu gravy-rice or any South Indian meal. It can be packed in a lunch field or had with chapati or plain paratha.
- The recipe could be doubled or tripled.
- For a spicy model add some inexperienced chillies.
- For those who don’t have recent coconut then add desiccated coconut.
- Coconut oil provides an excellent style. However you need to use sunflower oil or peanut oil or any impartial flavored oil.
Diet Info
Vazhakkai Poriyal | Uncooked Banana Poriyal
Quantity Per Serving
Energy 308 Energy from Fats 72
% Day by day Worth*
Fats 8g12%
Saturated Fats 7g44%
Sodium 12mg1%
Potassium 968mg28%
Carbohydrates 61g20%
Fiber 5g21%
Sugar 28g31%
Protein 3g6%
Vitamin A 2280IU46%
Vitamin C 107.8mg131%
Calcium 16mg2%
Iron 1.7mg9%
* P.c Day by day Values are primarily based on a 2000 calorie weight loss program.
This Vazhakkai Poriyal publish from the archives first printed on July 2015 has been republished and up to date on January 2023.
