VAZHAKKAI PORIYAL

 VAZHAKKAI PORIYAL

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:-

•  Swadisht Vegetable Rolls, 
• Chettinad Vazhakkai Curry,
• Kele Koddel from our Konkani cuisine.

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. 

Ingredients:-

• 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

Method:-

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 

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