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Raw banana curry recipe, spicy vazhakkai curry

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Raw banana curry
Raw banana curry, south Indian style vazhakkai dry curry with freshly ground special masala – its really spicy and flavorful! Most of the time I buy raw banana/ vazhakkai, I make this raw banana dry curry, other than the simple vazhakkai poriyal. Vj loves it this way. Aj also eats silently, so I stick to this recipe. The curry is so flavourful, that I bet you would be wanting to eat it soon while you cook. The freshly ground masala is such a flavourful masala! It has the fine selected spices that even nullifies the gastric problem we usually get when we cook vazhakkai.I always wonder and appreciate how they incorporate the spices to balance all these in our cooking!  Because the pepper,jeera,coriander seeds and mainly garlic does this job. This can be a perfect combo for more kuzhambu or even with any simple rasam. Again, this is a recipe I learnt from my MIL. We do even potato curry this way. I have already posted it.
raw-banana-dry-curry

Raw banana dry curry recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 10 mins    |  Cook time: 20 mins    |  Serves: 3 |Author:

raw-banana-curry-recipe

Raw banana curry, south Indian style vazhakkai dry curry with freshly ground special masala – its really spicy and flavorful!

Ingredients

Raw banana / vazhakkai – 1 big

Onion – 1

Turmeric – 1/4 tsp

Salt – As needed

Coconut oil – 1 tsp

To temper

Oil – 1 tbsp

Mustard – 3/4 tsp

Urad dal – 1 tsp

Curry leaves – 1 sprig

To grind to a paste

Coconut – 2 tbsp

Coriander seeds – 1 tbsp

Black pepper – 1 tsp

Cumin seeds – 1/2 tsp

Red chilli – 2

Garlic – 2

Method

  1. Cut onion lengthwise, peel the skin of raw banana, slit lengthwise, slice them and keep immersed in water. Grind the ingredients under ‘To grind to a paste’ with little water to a little bit coarse paste.

    2. 1-grind

  2. Season with mustard, urad dal and curry leaves and add onions to fry till transparent. Add the cut vazhakkai along with the ground masala, 1/4 cup water, salt and turmeric.

    3. 2-fry

  3. Mix well and cook covered for 4 minutes in medium flame. When the water evaporates completely, then keep frying until the masala turns golden in colour. Say about 3-4 minutes in medium flame.Add 2 tsp oil while frying. Lastly add coconut oil and mix well.

    4. 3-cook

Notes

  • Use less water, otherwise curry may turn mushy.
  • Use more oil towards the end as it helps to turn the curry golden without sticking to the pan.
  • Coconut oil is a great flavorful addition to the curry.

Tags:raw banana curry, vazhakkai curry

Transfer to the serving bowl, flavourful curry is ready for accompanying your rice.
raw-banana-curry-recipe

Reader Interactions

Comments

  12. Wow, I love raw bananas, I make a dry curry with coriander & cumin but yours looks so inviting with the fried onions and ground coconut (I am sucker for any recipe with coconut :-)), I will definitely make this the next time I bring raw bananas.

    Reply

  54. Very flavorful and yummy fry,I too like vazhakkai fry this way too good with rasam rt? But I don't add garlic will try yours next time 🙂
    Fry looks so tempting,crisp n clear picture…loved it!!

    Reply

  104. Love this curry! we don't get nama oor vazhakai here, but I but raw bananas and make this – And it comes out perfectly – this and rasam = heaven – have a super weekend dear!

    Reply

  120. Hi Raks
    Yesterday i tried this curry(but with Raw Red Banana)and it was so spicy n good…we thoroughly enjoyed it with Rasam sadham…addition of pepper n garlic makes it more flavorful n yummy…My H too liked it very much…i was not feeling well or els i could have clicked some…sure will clicks next time n share 🙂 Thank u so much for the recipe!!

    Reply

  130. Hi Raks,
    iam a g8 fan of ur site..i love vazhakkai but wen i tried making this recipe twice i dint get the same dry curry.instead i got it as a gravy..wat should i do?

    Reply

  132. Add less water, and after you add the ground mixture with water to the vazhakkai, keep the flame in high and cook until there is no water, then simmer the flame and cook to get it roasted.

    Reply

  134. Hello! I made this tonight. It tasted AWESOME! I had to stop myself from trying to finish the whole bowl after my tummy became full.I skipped the onion and garlic (because we don't include it in our diet) but used everything else you have mentioned and it still tasted brilliant. Thanks for sharing this with us. I have had this only in kalyanams and other occasions where we hire people to cook the food. Now I know how to make it:)

    Reply

  138. Hi Raks,

    I tried out the recipe yesterday.. It tasted good .. but the color did not turn golden yellow like urs..

    any idea where i went wrong ??

    PS : i used all masala powders !!!

    Reply

  140. The key is once its done 3/4th, cook in medium flame and add some oil to keep it non sticky. Should not keep turning the curry while doing so. Leave it as such to get the browning effect and then turn it.

    Reply

  142. Hi, Thank you very much for sharing this recipe. I just prepared this & it came out really well. I've never used raw bananas in my cooking as I did not know what to prepare out of it. But now after tasting your recipe, I do not think I will ever stop preparing this atleast once a week. Thank you again…

    Reply

  144. I tried this recipe with your mor rasam recipe, today! havent tasted anything like these in a long time. They were both fantastic, esp. the raw banana curry was very tasty!

    Reply

  148. Hi Raks,

    I always try to comment but due to laziness I just did not post it.Some of your highlights are tiffin sambar,sweet pongal list goes on. I am a great fan of your blog. I have almost tried all your receipe and they never fail me.You can make anything out of nothing.You are very talented.this receipe also came out very well.I made this in a iron kadai and it turned out to be green in color.Anything that I am missing???i followed every single step.

    Thank you so much.
    Mallika

    Reply

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