Monday, July 11, 2022



Today's dish is from the State of Tamilnadu. Here Green/Raw Bananas are called "Vazhakkai" in Tamil. They are called "Kachcha Kela" in Hindi and "Balekayi" in Kannada. "Poriyal" is a stir fry of vegetables.

I frequently make dishes using raw/green bananas as they have numerous health benefits .

Elsewhere in this blog, you will find recipes using green/raw bananas such as:-
I have adapted today's dish from "Vazhakkai Poriyal" in the popular cookery website Subbu's Kitchen. 

We enjoyed this as a side dish with hot steamed rice, rasam, and pappadam. 


  • Raw/Green Bananas, 3 or about 500 gms
  • Turmeric Powder, 1/4 tsp
  • Salt, to taste
To Be Ground To A Powder:-
  • Coconut Gratings, 3 tbsp
  • Peppercorns, 1/2 tsp
  • Byadgi Red Chilli, 1
  • Cumin Seeds, 1/2 tsp
For Seasoning:-
  • Mustard Seeds, 1 tsp
  • Dry Red Chilli, 1
  • Black Gram Dal (Split Urad Dal), 1 tsp
  • Curry Leaves, 1 or 2 sprigs
  • Asafoetida,(Hing),  1/4 tsp
  • Oil, 2-3 tsp

Wash and peel the raw bananas, cut off the two ends and chop the raw banana into cubes
Immerse the raw banana cubes in a vessel with adequate water to prevent discolouration, adding a little salt and turmeric powder 
Cook the raw bananas till they get done, taking care they are not overcooked. Remember that raw bananas get cooked very fast
Drain the excess water and keep aside

In a small mixer jar, dry grind the coconut gratings, Byadgi Red Chilli, peppercorns and cumin seeds together to a fine powder. Keep aside 

Heat 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
Next add the asafoetida, dry red chilli and curry leaves, mix well and sauté
To this, add the cooked raw bananas and mix well
Now add the freshly ground coconut- spice powder and mix so that the raw bananas get mixed well with the spice powder
Check for salt and add if required
Switch off the gas and transfer to a serving bowl
Serve the Vazhakkai Poriyal with hot steamed rice and rasam 

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