RAW BANANA CURRY

 RAW BANANA CURRY

Today's dish is made using Raw Bananas- which are also called Green Bananas. They are called "Kachcha Kela" in Hindi, "Balekayi" in Kannada, and  "Vazhakkai" in Tamil.

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 this from Ambika Shetty's YouTube video for Raw Banana Curry. 

We enjoyed this yummy side dish with hot steamed rice. 

Ingredients:-

• Raw Bananas, 2
• Turmeric powder, 1/4 tsp
• Tamarind Juice, 2 tbsp
• Jaggery, 1 tsp
• Hot Water, 1 cup 
• Salt, to taste

To Be Roasted and Ground To A Paste:- 

• Byadgi Red Chillies, 6
• Coriander Seeds, 1 tsp
• Cumin Seeds, 1/2 tsp
• Methi Seeds, 10-15
• Urad Dal, 1 tbsp
• Oil, 1/2 tsp 
• Fresh Coconut Gratings, 1/3 cup (* Not to be roasted) 

For Seasoning :

• Mustard Seeds, 1/2 tsp
• Curry Leaves, 8-10
• Oil, 1 tbsp

Method:-

Wash, peel and cube the raw bananas. Immerse them in water to avoid discolouration

Heat 1/2 tsp of oil in a kadhai and roast the Byadgi Red Chillies till they become crisp. Keep aside

In the same kadhai, roast the coriander seeds, cumin seeds, methi seeds and urad dal on medium heat till the dal changes colour. Remove from flame and allow it to cool

In a mixer jar, grind together these roasted ingredients ( Byadgi red chillies, coriander seeds, cumin seeds, methi seeds and urad dal ), along with 1/3 cup of coconut gratings to a smooth paste adding just the required amount of water. Keep aside

Heat 1 tbsp oil in the kadhai and on medium heat add the mustard seeds, when they splutter add the curry leaves and saute 

To this add the raw banana cubes and fry for about 2 minutes 

Next, cover and cook on low flame for 1 minute

Now add the turmeric powder, salt to taste, tamarind juice, grated jaggery and 1 cup of hot water

Mix well and let it cook for 2 minutes

Add the freshly prepared/ ground masala and required amount of water to get a gravy like consistency

Check for salt and add if required

Cover and cook on low/medium flame for 5 minutes so that the raw bananas get well blended with the masala

Switch off the gas and transfer to a serving bowl

Serve as accompaniment for hot steamed rice 

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 

KELE UPKARI (RAW BANANA STIR FRY)

 KELE UPKARI (RAW BANANA STIR FRY) 

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 "Kele Upkari" in my mother tongue, Konkani.  Green Bananas are called Vazhakkai in Tamil, Baalekayi in Kannada, and "Kachcha Kela" in Hindi. 

"Upkari" is nothing but a stir fry in Konkani. 

Elsewhere in this blog, you will find recipes using green/raw bananas such as :-

• Swadisht Vegetable Rolls, 
• Vazhakkai Varuval
• Kele Koddel 

For Kele Upkari, more commonly we do a seasoning of mustard seeds, red chillies, asafoetida and curry leaves.

Sometimes, for a change, I prefer to use garlic cloves for seasoning as it gives, I feel, a better flavour to the dish. This is a matter of individual taste. 

Ingredients:-

• Raw/Green Bananas, 3 or about 500 gms
• Red Chillies, 3-4, broken into pieces
• Garlic Cloves, 8-10
• Coconut Oil, 2 tbsp
• Salt, to taste
• Coconut Gratings, 2 tbsp, for garnish

Method:-

Wash the raw bananas, snip off both the ends, peel and cut them into cubes

Immerse these cubes in water to avoid discoloration

Lightly crush the unpeeled garlic cloves 

Heat oil in a thick bottomed pan and on medium heat add the lightly crushed garlic cloves

Saute till they turn golden and give off a good aroma

Next, add the broken red chillies and sauté for a few seconds

To this, add the cubed bananas (after draining away the water) and salt to taste

Saute till the raw bananas get well blended with the seasoning

Cover and cook on medium/low flame, without adding any water, stirring from time to time till the raw bananas get done

Remember that raw bananas get cooked very fast

If you want the Kele Upkari to be more crisp you can roast for longer time adding more oil

Switch off the gas and transfer to serving bowl 

Finally garnish the Kele Upkari with coconut gratings

Serve hot as a side dish with the main meal of rice and rasam 

KELE PHODI (RAW BANANA SHALLOW FRY)

 KELE PHODI (RAW BANANA SHALLOW FRY) 

In my house, I make it a point to use raw/green/unripe bananas regularly in my cooking. Raw/Green Bananas are called Vazhakkai in Tamil, Balekayi in Kannada, Aratikaya in Telugu and Kaccha Kele in Hindi. 

I like this vegetable because the dishes are easy to make as it gets cooked fast. Raw/Green Bananas are an excellent source of potassium and vitamin B-6. They are supposed to be particularly good for diabetics as per this article in NDTV. 

Elsewhere in this blog, you will find recipes for dishes using Raw Bananas such as:-

• Kele Koddel
• Raw Banana Stir Fry Kerala Style
• Swadisht Vegetable Rolls
• Raw Banana Roast 

Today's recipe is for a very easy to make , simple yet tasty shallow fried raw bananas which we call Kele  Phodi, in Konkani, my mother tongue. 

These are served as an accompaniment to the main meal. 

Ingredients:-

• Raw Banana, 1
• Chilli Powder, 1 tsp or to taste
• Turmeric (Haldi) Powder, 1/4 tsp
• Asafoetida ( Hing), 1/4 tsp
• Salt, to taste
• Rice Flour, 2 tbsp for dusting 
• Semolina (Rawa), 2 tbsp, for dusting
• Oil, as required to shallow fry

Method:-

Wash and peel the raw/green banana , snip off both the ends and cut it into half

Next cut each of the halves vertically into slices which are not too thick or too thin

Keep these slices in a bowl of water for a few minutes so that they don't get discolored

Make a mixture of chilli powder, turmeric powder, asafoetida and salt 

Drain the water from the banana slices

Apply the prepared mixture evenly on each of the slices and keep aside for marination for about 10 minutes

Make a mixture of Rice Flour and Semolina in a plate and dust each of the raw banana slices on both sides 

Heat a little oil in a thick-bottomed tawa 

On medium heat shallow fry the banana slices evenly by drizzling oil on and around the slices till they become golden brown in colour on both sides

Switch off the gas and transfer to serving plate 

Serve the Raw Banana Shallow Fry as an accompaniment to the main meal 

RAW BANANA FRY

RAW BANANA FRY 

Raw/Green Bananas are often used in our Indian cooking. Raw Bananas are called Vazhakkai in Tamil, Balekayi in Kannada, Aratikaya in Telugu and Kaccha Kele in Hindi. 

I like this vegetable because the dishes are easy to make as it gets cooked fast. They are reputed to be an excellent source of potassium and vitamin B-6. They are supposed to be particularly good for diabetics as per this article in NDTV 

Elsewhere in this blog, you will find recipes for dishes made with raw/green bananas, such as:-

• Kele Koddel 
• Raw Banana Roast 
• Vazhakkai Podimas

We had this for lunch with rice and rasam and it tasted great! 

Ingredients:-

• Raw Bananas, 2 or about 300-350 gms
• Onion, 1 large-sized 
• Oil, 2 tbsp
• Salt, to taste
• Coriander Leaves, finely chopped, for garnish

For The Spice Powders Mix :-

• Chilli Powder, 1 tsp
• Turmeric Powder, 1/4 tsp 
• Roasted Cumin Powder, 1/2 tsp 
• Coriander Powder, 1 tsp 
• Fenugreek (Methi)  Powder, 1/8 tsp 
• Ginger Garlic Paste, 1 tsp

For Seasoning:-

• Cumin Seeds, 1/2 tsp
• Slit Green Chillies, 2 
• Curry Leaves, 1 sprig

Method:- 

Wash and peel the raw bananas and cut them into roundels and immerse them in water to prevent discoloration.(If the raw bananas are too big in size, you can cut them lengthwise and then slice them)

Finely chop the onion

In a large bowl, mix together the chilli, turmeric, cumin, coriander and fenugreek powders along with the ginger garlic paste and salt 

Drain the excess water from the raw banana roundels

Then add these roundels to the mixed spice powders and mix well so that they get well coated 

Set aside for about 10 minutes for it to get marinated 

Heat oil in a thick-bottomed kadhai and on medium heat add the cumin seeds, when they sizzle add the curry leaves and the slit green chillies and sauté for a few seconds 

To this add the finely chopped onions and sauté till they become translucent 

Now add the marinated raw banana roundels, mix well and fry for a couple of minutes 

Next, cover and cook on medium heat stirring from time to time till the raw bananas get cooked and roasted

Switch off the gas and garnish with finely chopped coriander leaves

Serve as a side dish with steamed rice and sambar/rasam 

VAZHAKKAI DRY CURRY

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 :-

• Swadisht Vegetable Rolls, 
• Chettinad Vazhakkai Curry, 
• Kele Koddel 

I have adapted today's recipe of 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. 

Ingredients:-

• Vazhakkai ( Raw/Green Banana), large sized, 1
• Onion,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

Method:-

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.

Keep aside. 

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

 

VAZHAKKAI VARUVAL

VAZHAKKAI VARUVAL

Today's recipe is from the South Indian state of Tamilnadu. This dish is made with raw bananas - also  known as green bananas. In Tamil, they are called Vazhakkai.  Raw/green bananas are known as Kaccha Kele in Hindi and Balekayi in Kannada. "Varuval" is a kind of dry curry in Tamil.

As you may know, we have always considered raw/green bananas to be a rich source of fibre. This article in NDTV Food speaks of 7 Amazing Green Banana Benefits. 

Elsewhere in this blog you will find recipes for some dishes made with raw bananas such as:-

• Raw/Green Banana Roast
• Vazhakkai Poriyal
• Kele Koddel 

We had this for lunch and enjoyed it very much. I am sure you will like it too!

Ingredients:-

• Vazhakkai (Raw/Green Bananas), 2
• Sambar Powder, 2 tsp
• Turmeric Powder, 1/4 tsp
• Mustard Seeds, 1 tsp
• Urad Dal, 1 tsp
• Asafoetida, 1/4 tsp
• Curry Leaves, 8-10
• Oil, 1 and 1/2 to 2 tbsp
• Salt, to taste

Method:-

Wash the raw bananas  and snip off the two ends

Peel the bananas and slice them  uniformly 

Do not slice them too thin

Place the banana slices in water to avoid discoloration

Heat some water in a pan and boil the banana slices for 2-3 minutes
Immediately drain away the water and allow the banana slices to cool
Boiling the bananas make them a little soft

In a bowl mix together, salt, turmeric powder, and sambar powder

Coat the banana slices uniformly with this mixture

Heat oil in a wide, thick-bottomed pan and on medium flame add the mustard seeds

When they splutter add the urad dal and sauté till it changes colour and turns golden

Next add the asafoetida and the curry leaves and sauté for a few seconds

To this add the banana slices that have been coated with the spices
Mix well, gently stirring from time to time

Cook on medium flame till the bananas become crisp
Transfer the Vazhakkai Varuval to a serving bowl 

Serve with rice and dal or sambar as a side dish

RAW BANANA STIR FRY

RAW BANANA STIR FRY

In the South of India, we often make dishes using raw/green bananas. Elsewhere in this blog, you will find recipes for Raw Banana Stir Fry (Kerala Style), Raw Banana Masala Curry, and Raw Banana Roast. 

Today's dish is from Tamilnadu. It is a side dish made with raw bananas which I have adapted from Raw Banana Curry from Gita's Kitchen, one of my favourite websites.

While you can use any cooking oil, it is suggested that you use coconut oil which adds to the taste of this dish.

Ingredients:-

• Raw/Green Bananas, 3 or about 550 gms
• Turmeric Powder, 1/4 tsp
• Mustard Seeds, 1 tsp
• Curry Leaves, a sprig 
• Salt, to taste
• Coconut Oil, 1 tbsp
• Fresh Coconut Gratings, 2 tbsp, for garnishing

To Be Roasted & Ground To A Coarse Powder

• Coriander Seeds, 2 tbsp
• Urad Dal, ( Black Gram Dal) 1 tbsp
• Channa Dal, ( Split Chickpea) 1 tbsp
• Byadgi Red Chillies, 3-4 

Method:-

Wash the raw bananas and snip off their two ends

Peel the bananas and cut them into cubes

Place the banana cubes in water to avoid discolouration

Heat 1/2 tsp of oil in a pan and on medium heat roast the coriander seeds, urad dal, chana dal and the red chillis till the dals change colour

Remove from the flame and allow them to cool

Transfer the roasted ingredients to a small mixer jar and grind them to a coarse powder. Keep aside

In a vessel, add the required amount of water and cook the raw bananas along with the 

turmeric powder and a little salt till the bananas get done. Take care the bananas don't get overcooked as they get cooked very fast. Drain away the excess water .

Heat oil in a thick-bottomed kadhai and on medium heat add the mustard seeds. When they splutter add the curry leaves and saute for a few seconds

To this, add the cooked bananas and 1 and 1/2 tbsp of the coarsely ground spice powder
Check for salt and add if necessary.  Mix well

Finally garnish with the fresh coconut gratings

**Hint: The measurements for the coarsely ground powder give you more than what you require for this dish. I have used 1 and 1/2 tbsp of the ground powder and kept the remaining for future use in an air tight container.

RAW BANANA STIR FRY KERALA STYLE

RAW BANANA STIR FRY KERALA STYLE

Raw/Green Bananas are known to be rich in fibre and potassium. They are often used in dishes made in the South Indian states of Kerala, Tamilnadu and Karnataka. In Malayalam and Tamil, raw/green bananas are called Vazhakka. In Kannada, they are known as Balekayi.

Being good for health, I make dishes using raw/green bananas from time to time. Elsewhere in this blog, you will find recipes for Vazhakkai Poriyal, Raw/Green Banana Roast, and our own Kele Koddel from Konkani cuisine.

This dish has been adapted from Vazhakka Mezhukkupuratti in the well known website Padhu's Kitchen.

Ingredients:-

• Raw/Green Bananas, 2
• Baby Onions, 10
• Turmeric Powder, 1/4 tsp
• Pepper Powder, 1/4 tsp
• Garlic Cloves, 2
• Byadgi Red Chillies, 2 
• Coconut Oil, 2 tsp
• Mustard Seeds, 1 tsp
• Curry Leaves, a few

Method:

Wash, peel and cube the raw bananas. Soak them in water to avoid discolouration
Heat water in a pan, add the cubed raw bananas along with turmeric powder and salt
Cook the raw bananas till they get done taking care that they do not get overcooked as bananas get cooked quite fast
Drain the excess water and keep aside the cooked raw bananas

Peel the baby onions and garlic cloves
In a small mixer jar, coarsely grind the baby onions, garlic cloves and red chillies without adding any water. Keep aside

Heat coconut oil in a pan and on medium heat add the mustard seeds
When they splutter add the curry leaves and saute for a few seconds
Next add the onion-chilli-garlic paste prepared earlier
Mix well and saute till the raw smell goes

To this add the cooked bananas, pepper powder and salt as required
Cook on medium heat for a few minutes till the bananas get well blended with the spices
Switch off the gas and transfer the RawBanana Stir Fry to a serving bowl

RAW BANANA MASALA CURRY

RAW BANANA MASALA CURRY

In my house, I make it a point to make dishes using Raw Bananas, also known as Green Bananas, from time to time. As explained in this article in Livestrong.com, raw/green bananas have numerous health benefits.

These are called Vazhakkai in Tamil, Balekayi in Kannada and Kache Kele in Hindi.  You will find elsewhere in this blog recipes for other dishes using Raw Bananas such as Swadisht Vegetable Rolls, Kele Koddel,  and Vazhakkai Podimas.

I liked a new dish I tried out today. This is a side dish made with raw bananas supposed to be in the Iyengar style. It is adapted from the YouTube video for Raw Banana Masala Curry by Right Click Creations.

Ingredients:

• Raw Bananas, chopped, 2
• Tamarind Juice, 2 tbsp
• Jaggery, crushed, 1 tbsp
• Water, 1/4 cup
• Salt, to taste

For The Powder:-

• Chana Dal, 1 tsp
• Urad Dal, 1 tsp
• Sesame Seeds, 1 tbsp
• Curry Leaves, a sprig
• Byadgi Dry Red Chillies, 3
• Fenugreek Seeds, 1/2 tsp
• Asafoetida Powder, 1/8 tsp
• Turmeric Powder, 1/8 tsp 

For the Seasoning:-

• Mustard Seeds, 1/2 tsp
• Urad Dal, 1/2 tsp
• Dry Red Chilli, broken into halves,  1
• Oil, 1 tbsp

Method:-

Wash, peel and cube the raw bananas and keep aside
In a pan, dry roast on medium heat chana dal, urad dal, sesame seeds, curry leaves, dry red chillies and fenugreek seeds for 3-4 minutes or till the dals change colour
Allow it to cool and transfer to a small mixer jar
To this, add the asafoetida powder and turmeric powder
Grind this to make a fine powder and keep aside

Heat oil in the same pan and on moderate heat add the mustard seeds and when they splutter add the urad dal
When the dal changes colour add the broken red chilli
Saute for a few seconds

Now add the cubed raw bananas and tamarind juice and mix well
Add the crushed jaggery and salt to taste
Mix well and cook covered for about 3 minutes on medium flame
Next add the prepared powder of dals and spices and mix well
Add 1/4 cup of water and mix thoroughly and cook for a couple of minutes so that the bananas and the masala get well blended
Transfer to a serving bowl and serve hot as a side dish

RAW/GREEN BANANA ROAST

RAW/GREEN BANANA ROAST

The other day at the market, I was delighted to find some nice green bananas. We use raw/green banana in our cooking from time to time. Did you know that, apart from India, raw/green bananas are used in cooking in many parts of South East Asia as also in Africa and the Caribbean?

I like this vegetable because the dishes are easy to make and they are reputed to be an excellent source of potassium and vitamin B-6.

You may recall that earlier I had given the recipe for another dish, "Raw Banana Stir Fry."

Today's dish is from an old neighbor of ours who was from Palghat in Kerala. It is different from the earlier one in that here the bananas are cooked in the pressure cooker and peeled. 

This dish goes great with hot steamed rice and rasam. 



Ingredients:

• Raw/green Bananas, 2,
• Red Chillies, 6
• Tur dal,  (split piegon peas), 2 tsp
• Urad dal,  (split black gram), 2 tsp
• Salt, to taste
• Oil, 1 or 2 tbsp, or as required

To season:

• Mustard seeds, 1 tsp
• Hing (Asafoetida), 1/4  tsp
• Curry leaves, a few (optional) 

Method:

Cut the bananas into half and cook in water in a pressure cooker till the raw/green bananas are done. Take care not to overcook and make the bananas too mushy. They should be fully cooked yet firm.
Next, carefully peel the bananas and cut them into thick pieces and keep aside.
In a little oil, fry the red chillies, tur dal and urad dal till the dals turn golden.
Allow this to cool and grind in a mixer to a coarse powder.
Heat 1 tbsp oil in thick-bottomed kadai, add mustard seeds and when they splutter add a pinch of hing, and curry leaves (if you wish).
To this add the banana pieces and salt. Stir and cook for a few minutes.
Finally add the ground powder of dals and chillies.
Mix well so that the banana pieces are well and evenly coated .
Serve hot, as a side dish to the main meal.