Tuesday, July 3, 2018

VAZHAKKAI PORIYAL

VAZHAKKAI PORIYAL

Recently I happened to get some green/raw bananas from the market. They looked so attractive that I felt like using them immediately. Today's recipe is for a simple yet tasty side dish called "Vazhakkai Poriyal" from Tamilnadu cuisine. It gets it's name from Green Bananas being called  "Vazhakkai" in Tamil. They are called "Kachcha Kela" in Hindi. "Poriyal" is a stir fry of vegetables.

Green Bananas, also referred to as "Raw Bananas" have numerous health benefits as evident in this article in NDTV Food. That is why I make dishes using them from time to time.

Elsewhere in this blog, you will find recipes using green/raw bananas such as Swadisht Vegetable Rolls, Chettinad Vazhakkai Curry, and our own Kele Koddel from Konkani cuisine.
 



Ingredients:


  • Green/Raw Bananas, large-sized, 2
  • Turmeric Powder, 1/4 tsp
  • Mustard Seeds, 3/4 tsp 
  • Black Gram Dal (Urad Dal), 1 tsp
  • Asafoetida (Hing), 1/8 tsp
  • Ginger, finely chopped, 1/2 " piece
  • Green Chillies, chopped, 2-3
  • Red Chilly, 1, broken into halves
  • Curry Leaves, a few
  • Salt, to taste
  • Oil, 1 tbsp 
  • Fresh Coconut Gratings, 2 tbsp
Method:

Wash and peel the bananas and cut them into small pieces. Keep them immersed in adequate water to avoid discolouration.

In a vessel with adequate water, add a little salt and turmeric powder and cook the green banana pieces till they get done. Remember that green bananas get cooked very fast. Take care that they don't get overcooked. Discard the water and keep the cooked green banana aside.

Heat oil in a kadhai and when it gets hot, on medium flame add the mustard seeds. When they splutter, add the urad dal and saute till it changes colour and become a golden brown.
Add the asafoetida, followed by the chopped ginger, green chillies and saute for a few seconds
Next add and saute the broken red chilli and curry leaves

To this add the cooked green bananas and salt to taste
Mix well so that the green bananas get blended well with the seasoning
Lastly, garnish with fresh coconut gratings and transfer to a serving bowl
Serve hot as a side dish with rice, rasam, and sambar