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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

  7. Nagashree

    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

  28. sangee vijay

    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

  53. Now Serving

    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

  61. sangee vijay

    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

  66. Raji

    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

  67. RAKS KITCHEN

    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

  68. SV

    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

  70. Divya Satheesh

    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

  71. RAKS KITCHEN

    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

  72. Anonymous

    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

  73. CMCK

    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

  75. mallika viji

    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

    • Raks Anand

      Oh, may be the spice level depends on the red chili and black pepper’s spice level. What we get here in Singapore is always mild to medium spice. Hope next time you can adjust accordingly and get it done perfect. Thanks for your feedback

      Reply

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