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.
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.
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.
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
Recipe card
Vazhakkai curry recipe
Ingredients
- 2 Plantain vazhakkai
- ¼ teaspoon Turmeric
- Salt
- 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
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.
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.
2. Heat kadai with oil and temper with the items given under 'To temper' table.
3. Add the cut banana and give it a stir. Add ground paste, turmeric and salt. Add ¼ cup water and mix well.
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.
Serve as accompaniment for rice.
Kajal says
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.:))
RAKS KITCHEN says
Sure,give it a try and let me know kajal...:)
Kribha says
Looks yummy. Bet you had a nice meal.
RAKS KITCHEN says
Ya kribha, you are right!! Heavy meals:)
Jerry says
Looks Nice. By raw banana, did you mean plantains or just plain raw banana?
Priya Sreeram says
o my ! the curry looks stunning; loved this version- nice recipe
Pavithra Lakshminarasimhan says
Guess the pics are updated n am drooling here.. does it really turn to golden yellow color at the last?
RAKS KITCHEN says
Yes of course.
Meenal Ramanathan says
can we replace shallot by big onion or can we skip shallot.bcoz i dont get shallot?
RAKS KITCHEN says
Yes you can replace it with 1/2 of a large onion.
sindhu chandran says
A different recipe with Plantain !! Super.. I'm gonna give it a try. Thank u 🙂
Krishna Kanaga says
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
Padma Suresh says
mouth watering recipe Raji, but I wonder how the colour got changed suddenly in the last photo!!!
Raks anand says
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.
Siva C Kumar says
I am a great fan of you, Raks. This recipe came out great. Thanks and keep up the good work!
Ganga Ponnu says
Super cool yaar! Did this and got loads of praises 🙂
Geets says
Hi. I always goofed up while making vazhakka curry...but this receipe turned out to be so perfect. Everyone loved it.