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Vazhakkai Poriyal, Raw Banana Poriyal, Plantain Stir Fry

Last Updated: October 16, 2018 By Fareeha 5 Comments

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Vazhakkai poriyal with step by step photos and video is a tasty and easy poriyal that is made with raw banana. Quick to make, this is as delicious as the potato poriyal. 

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valakkai poriyal recipe

What is vazhakkai

Vazhakkai is nothing but the raw banana in Tamil. It is also called plantain. Raw banana is a very versatile veggie that can be in numerous ways. It is added to sambars, made as chips or even as thogayal.

How to make the garlic chili paste

One of the ingredients that goes into making this recipe is the garlic and chili paste.

You can either crush the garlic using a stone pestle or use a mixie. For the most authentic taste, use the stone pestle. Though the process is tedious, the flavor is simply amazing. Also, you can use whole dry red chili while crushing the garlic or add the red chili powder.

You can also store the garlic chili paste in the refrigerator for a month. Do not add water while grinding for preserving longer. You can find a lot of recipes on the blog that use this garlic chili paste like bharwa karela, potato podimas.

How to make vazhakkai poriyal

Making this dish is pretty easy. All you have to do is simply prepare a tempering and add the banana to it. Then you need to add the chili garlic paste for taking the poriyal to altogether another level of flavor and aroma.

Pro Tips / Important things to remember

  • Dice the raw banana into small pieces for the best taste. If you cut it thick, they might just not be cooked thoroughly as desired.
  • As soon as you cut the raw banana, place them in water to prevent discoloration.
  • Cook on low to medium heat for best results.
  • Do not cook in pressure cooker.
  • This dish doesn’t require a lot of oil. But if you want a crunchy flavor, you can add in a little bit extra oil and cook until crispy.

Step By Step pictorial of vazhakkai poriyal recipe

diced banana in water

  • Cut the raw banana into small cubes and place them in water.

tempering prepared

  • Heat oil in a pan and add the ingredients for the tempering. Fry them for a minute.

chopped banana added to tempering in a pan

  • Add in the diced banana pieces, salt and turmeric powder. Stir the banana well until all the water is absorbed from it.

banana poriyal getting cooked

  • Cook the vazhakkai poriyal on low heat while stirring occasionally.

garlic chilli added in cooked banana

  • When the banana is almost done, add the prepared chili garlic paste. Mix well till it is fully coated with the raw banana.

preparing vazhakkai poriyal in a pan

  • Cook till the banana is fully cooked and done. Serve hot.

Serving suggestions:

Serve this vazhakkai poriyal hot immediately. This can be a great side dish with some plain hot rice and chettinad onion kulambu.

This can be served at lunch or at dinner too. It is a great health food. You can try reducing the amount of oil and have it as a main meal as well.

Let’s get started with the vazhakkai poriyal or the raw banana poriyal

side view of vazhakkai poriyal

Vazhakkai Poriyal, Raw banana poriyal

Fareeha
Vazhakkai Poriyal is an easy to make side dish made with the raw banana or the plantain. Spiced with the garlic chili paste, this is one dish that you should not miss. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Side Dish, Vegetarian Side Dishes
Cuisine Indian, South Indian
Servings 3 people
Calories 159 kcal

Ingredients
  

  • 2 raw banana cut into small cubes

For chili garlic paste

  • 1 pod garlic (small ones)
  • 2 tsp red chili powder

For tempering

  • 2 tsp oil
  • 1/2 tsp mustard seeds
  • 1 tsp cumin seeds
  • few curry leaves
  • 2 dry red chili

Other Ingredients

  • 1/2 tsp salt
  • 1/2 tsp turmeric powder

Instructions
 

Preparing the chili garlic paste

  • Grind together the garlic and chili powder in stone pestle or in a mixie. Set aside this paste.

Cooking the raw banana poriyal

  • Heat oil and add the mustard seeds. When the mustard seeds start spluttering add the cumin seeds, curry leaves, dry chili. Fry for a minute.
  • Add the raw banana, salt, and turmeric powder. Stir well until all the moisture is absorbed. Cook until the banana is almost done, stirring occasionally. 
  • Next, add in the chili garlic paste. Fry well till all the masala is coated with the banana.
  • Cook on low heat till the banana is fully cooked. Remove from heat and serve hot. 

Video

Notes

  1. Cut the raw banana into small cubes and soak them immediately in water. 
  2. Cook on low to medium heat for best flavor and taste. 
  3. It's best to prepare the chili garlic paste fresh every time. 
Keyword raw banana poriyal, valakkai poriyal, vazhakkai poriyal

Signing off until next time,

Fareeha.

If you see any inappropriate ads on my blog, please use the report button at the bottom of the ad or send me the url to faskitchen@gmail.com.

 

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Tagged With: South Indian Recipes, Tamil Recipes, Vegetarian Recipes originally posted on: October 16, 2018 Last Updated: October 16, 2018 categoriesFiled Under: South Indian Recipes, Tamil / Chettinad recipes, Vegetarian Recipes

« Vendakkai Poriyal, Ladies finger stir fry, Indian Okra Recipe
Potato Poriyal Recipe, Urulai Kizhangu Poriyal, How to make potato poriyal »

Comments

  1. kim says

    October 16, 2018 at 6:54 pm

    What a unique delicious recipe! This definitely looks like something I would love!

    Reply
  2. Jen says

    October 16, 2018 at 7:22 pm

    Wow, I didn’t know you could use plantains like this. What a creative recipe. And I love all the spices in there.

    Reply
  3. Ellen says

    October 16, 2018 at 7:57 pm

    I love plantains but usually have them fried. This stir fry looks wonderful.

    Reply
  4. Beth says

    October 16, 2018 at 8:00 pm

    This looks so delicious! I have never cooked plantains into a stir fry! Very interesting! I would love to try it!

    Reply
  5. Pam says

    October 16, 2018 at 8:05 pm

    This looks great and I learned several tips from your recipe. I’m ready to whip up some garlic chili paste right now so I can have it on hand. Thanks!

    Reply

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