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    Home » Recipes » Dry Curries

    Vazhakkai curry recipe, raw banana curry

    September 28, 2007 by Raks Anand 17 Comments / Jump to Recipe

    Vazhakkai curry recipe, made with raw banana cooked in a coconut based masala, a quick and easy to prepare recipe but turns out delicious and flavorful.

    vazhakkai curry
    vazhakkai curry

    My mom makes this vazhakkai curry. MIL makes a spicy version of raw banana curry. But this is a simpler one and equally flavourful one. Do try it.

    Jump to:
    • Why I love this?
    • Top tip
    • Recipe card
    • Stepwise photos

    Why I love this?

    The cumin, coconut and shallots give a unique flavor. My mom grinds it coarsely, which gives a nice result. Both in flavor as well as texture while roasting.

    She first grinds coconut and chilli and lastly adds shallot, cumin. Initially it is used to be ground in ammi (south Indian mortar pestle). So to recreate it, she does and it works best too.

    vazhakkai curry
    Vazhakkai curry served as accompaniment for south Indian lunch

    Top tip

    To avoid vazhakkai sticking to the pan while making curry:

    • Do not keep stirring frequently after the water evaporates. Leave couple of minutes in medium flame for the masala to get cooked which makes it easy.
    • Using iron kadai turns the vazhakkai dark in color (especially if not seasoned kadai) Very old seasoned kadai won't affect this.
    • Use oil now and then as you are roasting. This will help in preventing stuck vazhakkai to loosen up as well as turning it golden roast.

    Related links

    • Vazhakkai roast
    • Vazhakkai vadai recipe
    • Vazhakkai chips
    • Sutta vazhakkai fry

    Recipe card

    vazhakkai curry
    Print Pin
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    Vazhakkai curry recipe

    Vazhakkai curry recipe, made with raw banana cooked in a coconut based masala, a quick and easy to prepare recipe but turns out delicious and flavorful.
    Course Side Dish
    Cuisine Indian, South Indian
    Prep Time 10 minutes
    Cook Time 20 minutes
    Servings 4
    Cup measurements

    Ingredients

    • 2 Plantain vazhakkai
    • ¼ teaspoon Turmeric
    • Salt - As needed
    • 1 tablespoon Oil

    To Grind

    • 3 tablespoon Coconut grated
    • 2 Shallots
    • ½ teaspoon cumin seeds
    • 3 Red chillies - 3

    To temper

    • 2 teaspoon Oil
    • ½ teaspoon Mustard
    • 1 teaspoon Urad dal
    • 1 sprig Curry leaves
    Prevent your screen from going dark

    Instructions

    • Cut off the two ends of the banana and peel the skin with the use of peeler or knife.
    • Cut into two halves lengthwise and then slice into thick pieces as show in the picture.
    • Keep it immersed in water.
    • Meanwhile, Grind first red chillies and coconut into paste with water in a blender. You can use sambar powder in place of red chilli for another flavour option.
    • Add onion and jeera lastly and give it a rough grind.
    • Heat kadai with oil and temper with the items given under ‘To temper’ table.
    • Add the cut banana and give it a stir. Add ground paste, turmeric and salt. Add ¼ cup water and mix well.
    • Cook covered in low flame for 3-4 minutes. Once all the water absorbed, cook in medium flame for 4-5 minutes.
    • Turn in between to avoid burning. Cook until golden crust is formed.

    Notes

    • Use the water that we drain after washing rice (arisi mandi or Kazhani) to keep the plantain immersed. This helps in removing the stickiness of the plantain.
    • You can replace red chilli with sambar powder.
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    Stepwise photos

    1. Cut off the two ends of the banana and peel the skin with the use of peeler or knife.

    Now, cut into two halves lengthwise and then slice into thick pieces as show in the picture.

    Keep it immersed in water. Meanwhile, Grind first red chillies and coconut into paste with water in a blender.

    You can use sambar powder in place of red chilli for another flavor option.

    Add onion and jeera lastly and give it a rough grind.

    grind coconut paste

    2. Heat kadai with oil and temper with the items given under ‘To temper’ table.

    chopped vazhakkai, temper

    3. Add the cut banana and give it a stir. Add ground paste, turmeric and salt. Add ¼ cup water and mix well.

    vazhakkai curry

    4. Cook covered in low flame for 3-4 minutes. Once all the water absorbed, cook in medium flame for 4-5 minutes in open pan.

    Turn in between to avoid burning. Cook until golden crust is formed.

    roasted

    Serve as accompaniment for rice.

    vazhakkai-curry-recipe
    « Neer urundai / Uppu urundai recipe
    Raw banana skin pakora | Plantain skin recipes »

    Reader Interactions

    Comments

    1. Kajal

      September 28, 2007 at 12:46 pm

      Another recipe of raw banana....Thanks for sharing this delicious recipe. I made one simple raw banana curry next time I will try your recipe.:))

      Reply
    2. RAKS KITCHEN

      September 28, 2007 at 2:24 pm

      Sure,give it a try and let me know kajal...:)

      Reply
    3. Kribha

      October 02, 2007 at 1:26 am

      Looks yummy. Bet you had a nice meal.

      Reply
    4. RAKS KITCHEN

      October 02, 2007 at 12:10 pm

      Ya kribha, you are right!! Heavy meals:)

      Reply
    5. Jerry

      September 14, 2009 at 9:49 am

      Looks Nice. By raw banana, did you mean plantains or just plain raw banana?

      Reply
    6. Priya Sreeram

      December 19, 2012 at 3:09 pm

      o my ! the curry looks stunning; loved this version- nice recipe

      Reply
    7. Pavithra Lakshminarasimhan

      December 19, 2012 at 3:09 pm

      Guess the pics are updated n am drooling here.. does it really turn to golden yellow color at the last?

      Reply
    8. RAKS KITCHEN

      December 19, 2012 at 3:10 pm

      Yes of course.

      Reply
    9. Meenal Ramanathan

      January 22, 2013 at 1:27 am

      can we replace shallot by big onion or can we skip shallot.bcoz i dont get shallot?

      Reply
    10. RAKS KITCHEN

      January 22, 2013 at 1:31 am

      Yes you can replace it with 1/2 of a large onion.

      Reply
    11. sindhu chandran

      April 27, 2013 at 2:39 pm

      A different recipe with Plantain !! Super.. I'm gonna give it a try. Thank u 🙂

      Reply
    12. Krishna Kanaga

      May 19, 2013 at 2:15 pm

      Hi, i am from France, i tried this recipe with same ingredients but bit different. i use Tefal pan . i used big onion.

      my hubby n i loved it!

      i am great fan of you page. don't know who takes photos of recipe but they give me hungry on seeing them. lol

      Reply
    13. Padma Suresh

      October 17, 2013 at 4:28 pm

      mouth watering recipe Raji, but I wonder how the colour got changed suddenly in the last photo!!!

      Reply
    14. Raks anand

      October 17, 2013 at 4:29 pm

      You can try and see how its changing. I dont do anything for photo sake. I just click what I cook as such. In fact I want to show it as such so that to help people cooking.

      Reply
    15. Siva C Kumar

      February 04, 2014 at 3:24 pm

      I am a great fan of you, Raks. This recipe came out great. Thanks and keep up the good work!

      Reply
    16. Ganga Ponnu

      July 07, 2014 at 8:01 am

      Super cool yaar! Did this and got loads of praises 🙂

      Reply
    17. Geets

      September 22, 2016 at 2:46 pm

      Hi. I always goofed up while making vazhakka curry...but this receipe turned out to be so perfect. Everyone loved it.

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

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    Summer recipes

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