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.
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.
Vazhakkai curry recipe
- 2 Plantain vazhakkai
- ¼ teaspoon Turmeric
- 1 tablespoon Oil
- 3 tablespoon Coconut grated
- 2 Shallots
- ½ teaspoon cumin seeds
- 3 Red chillies - 3
- 2 teaspoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 1 sprig Curry leaves
- 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 (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.
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.
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.:))
Sure,give it a try and let me know kajal...:)
Looks yummy. Bet you had a nice meal.
Ya kribha, you are right!! Heavy meals:)
Looks Nice. By raw banana, did you mean plantains or just plain raw banana?
o my ! the curry looks stunning; loved this version- nice recipe
Guess the pics are updated n am drooling here.. does it really turn to golden yellow color at the last?
Yes of course.
can we replace shallot by big onion or can we skip shallot.bcoz i dont get shallot?
Yes you can replace it with 1/2 of a large onion.
A different recipe with Plantain !! Super.. I'm gonna give it a try. Thank u 🙂
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
mouth watering recipe Raji, but I wonder how the colour got changed suddenly in the last photo!!!
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
I am a great fan of you, Raks. This recipe came out great. Thanks and keep up the good work!
Super cool yaar! Did this and got loads of praises 🙂
Hi. I always goofed up while making vazhakka curry...but this receipe turned out to be so perfect. Everyone loved it.