Friday, June 2, 2017



Chettinad is located almost in the centre of the Indian State of Tamilnadu. The cuisine here is famous for the liberal use of spices in making the aromatic masala which features in almost every dish. At home, since we like spicy food we are partial to Chettinad cuisine and I make this from time to time, especially when we have guests who do not have much exposure to South Indian food. Elsewhere in this blog, you will find recipes for Paneer Chettinad, Mushroom Chettinad, Tomato Chutney, and Chettinad Vegetable Curry.

I often make dishes from health-filled Raw Bananas and this recipe is adapted from Chettinad Vazhakkai Curry in Chitra's Food Book. "Vazhakkai" is what Raw Banana is called in Tamil.

I hope you will enjoy it as much as we did.

  • Raw Banana (Vazhakkai in Tamil), 1
  • Large -sized onion, chopped finely, 1
  • Tomato, 1
  • Green Chillies, slit, 2
  • Garlic, chopped, 3 cloves
  • Turmeric Powder, 1/4 tsp
  • Chilli Powder, 1/2 to 1 tsp, or as per taste
  • Salt, to taste
  • Coriander Leaves, chopped, for garnish
To Make A Paste: 
  • Fresh Coconut Gratings, 1/4 cup
  • Fennel Seeds, ( Sombu) , 1 tsp
For Seasoning:
  • Mustard Seeds, 1/2 tsp
  • Curry Leaves, a few
  • Oil, 1 tbsp


Wash and peel the raw banana and cut it into cubes. To avoid discoloration, keep the raw banana cubes in water till they are used.
In a small mixer jar, make a smooth paste of the coconut gratings and the fennel seeds using just the required amount of water. Transfer to a bowl.
Heat oil in a kadhai and when it gets hot add the mustard seeds. When they splutter, add the curry leaves and saute for a few seconds
Add the chopped onion, slit green chillies, and chopped garlic and fry till the onion turns pink
To this add the chopped tomato and saute till it becomes soft and mushy
Next add the turmeric powder, chilli powder, and salt and mix well
Add the raw banana cubes, sprinkle some water and cook covered on medium flame till the raw bananas are done stirring from time to time. Ensure that the raw bananas are still firm and not overcooked
Add the ground coconut -fennel seeds paste and mix well
Cook on medium flame till the raw bananas get well coated with the masala and you get a nice aroma
Serve hot after garnishing with fresh chopped coriander leaves.

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