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Home » ACCOMPANIMENTS » Vazhakkai curry recipe, raw banana curry

Vazhakkai curry recipe, raw banana curry

September 28, 2007 by Raks Anand 17 Comments /

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 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.
1-vazhakkai-curry

Vazhakkai curry recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 5 mins    |  Cook time: 20 mins    |  Serves: 3

Ingredients

Plantain/ vazhakkai – 2
Turmeric powder – 1/8 tsp
Salt – As needed
Oil – 1 tbsp

To Grind

Coconut, grated – 3 tbsp
Shallots – 2
Jeera/ cumin seeds – 1/2 tsp
Red chillies – 3

To temper

Oil – 2 tsp
Mustard – 3/4 tsp
Urad dal – 1 tsp
Curry leaves – 1 sprig

Method

    1. 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.

vazhakkai curry step1Add onion and jeera lastly and give it a rough grind. Heat kadai with oil and temper with the items given under ‘To temper’ table.
vazhakkai curry step2
Add the cut banana and give it a stir. Add ground paste, turmeric and salt. Add 1/4 cup water and mix well.
vazhakkai curry step3
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.
vazhakkai curry step4

Notes

  • 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.
2-vazhakkai-curry

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Filed Under: ACCOMPANIMENTS, DRY CURRIES

Previous Post: « Neer urundai / Uppu urundai recipe
Next Post: Raw banana skin pakoda, raw banana 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 2, 2007 at 1:26 am

    Looks yummy. Bet you had a nice meal.

    Reply
  4. RAKS KITCHEN

    October 2, 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 4, 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 7, 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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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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