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 flavourful.
My mom makes this vazhakkai curry. MIL makes vazhakkai curry this way. But this is a simpler one and equally flavourful one. The jeera, coconut and shallots give a great flavour! Do try it.
Vazhakkai curry recipe
Prep Time: 5 mins | Cook time: 20 mins | Serves: 3
- 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.
- Use the water that we drain after washing rice (ariso mandi or Kazhani) to keep the plantain immersed. This helps in removing the stickiness of the plantain.
- You can replace redchilli with sambar powder.
Serve as accompaniment for rice.