VAZHAKKAI DRY CURRY
In my house, I make it a point to make dishes using raw/green bananas from time to time. They can be used in a variety of dishes and also have numerous health benefits.
Today's recipe is for a simple yet tasty side dish called "Vazhakkai Dry Curry" from Tamilnadu. It gets it's name from Green Bananas being called "Vazhakkai" in Tamil. These are called "Kachcha Kela" in Hindi.
Elsewhere in this blog, you will find recipes using green/raw bananas such as :-
Raw Banana Curry from Rak's Kitchen.
We enjoyed this a lot for lunch and would recommend this dish for you. I made this using coconut oil for an enhanced taste but of course you can use any other cooking oil as well.
- Vazhakkai ( Raw/Green Banana), large sized, 1
- Turmeric Powder, 1/4 tsp
- Salt, to taste
- Coconut Oil, 1 tbsp
For Seasoning :-
- Mustard Seeds, 3/4 tsp
- Urad Dal, 1 tsp
- Curry Leaves, a sprig
- Coconut Oil, 1 tbsp
For The Masala ( To Grind To A Coarse Paste) :-
- Fresh Coconut Gratings, 2 tbsp
- Coriander Seeds, 1 tbsp
- Black Peppercorns, 1 tsp
- Cumin Seeds, 1/2 tsp
- Byadgi Red Chillies, 2
- Garlic Cloves, 2
Wash and peel the green banana, slit it lengthwise and slice it into pieces
Immerse the green banana pieces in water to avoid discoloration till further use
Slice the onion lengthwise
In a small mixer jar, grind together fresh coconut gratings, coriander seeds, black peppercorns, cumin seeds, Byadgi red chillies and garlic cloves to a coarse paste adding just the required amount of water.
Heat 1 tbsp of oil in a thick bottomed kadhai and on medium heat add the mustard seeds, when they splutter add the urad dal and sauté till the dal changes colour
Add the curry leaves and sauté for a few seconds
To this add the sliced onion and sauté till it turns translucent
Now add the green banana pieces along with the ground paste (prepared earlier), salt, turmeric powder and 1/4 cup of water and mix well
Cook covered on medium heat for about 4 minutes till the green banana gets done and the water evaporates
Remove the lid, add 2 tsp of oil and cook for another 3-4 minutes on medium heat stirring from time to time till the masala turns golden in colour
Drizzle a tsp. of coconut oil for some extra flavor
Transfer to a serving bowl
Serve Vazhakkai Dry Curry along with hot steamed rice and rasam