Vazhakkai Varuval Recipe- Raw Banana Roast Recipe
Give this simple & quick to make Raw Banana Roast a try - which is packed with simple flavours from south india and has that perfect crisp golden texture to go along with sambar and rice, topped with ghee.
Vazhakkai Varuval is a simple South Indian Style dry preparation. Vazhakkai, also known as Plantain or Raw Banana and is used extensively in the South Indian Cuisine. Vazhakkai Varuval can be made in different ways with different masalas according to you taste. We have made a flavourful, tasty Vazhakkai Varuval with everyday spices which are easily available in your pantry.
Did you know: Although plantains belong to the same family as banana, they contain more potassium, vitamin A and B-complex vitamins than bananas which makes it a super food to help control heart rate and blood pressure, countering negative effects of sodium. They are also known to be diuretic and can help prevent kidney and bladder problems.
You might also like to try other raw banana recipes at your home and serve them to your family.
- 2 Raw Banana , sliced
- 1 teaspoon Red Chilli powder
- 2 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Turmeric powder (Haldi)
- Sunflower Oil , as required
- 1 teaspoon Mustard seeds
- 1/2 teaspoon Asafoetida (hing)
- 2 sprig Curry leaves
- 2 Dry Red Chillies
- Salt , to taste
How to make Vazhakkai Varuval Recipe- Raw Banana Roast Recipe
To begin making Vazhakkai Varuval or the raw banana roast recipe, peel the skin of the plantains and slice them into thick slices and place them in a bowl of water to prevent oxidation.
Heat oil in a skillet over medium heat. Add the mustard seeds and allow them to crackle.
Once the mustard seeds crackle, add the dry red chillies, curry leaves and asafoetida. Drain the water from the sliced bananas and add this to the skillet.
Add the red chilli powder, turmeric powder, coriander powder and salt to taste.
Toss the Raw bananas well in all the masala and stir fry on medium high heat to make the Vazhakkai Varuval.
You can optionally cover the pan and cook the raw bananas, or cook on open until the raw bananas are cooked and have crisp golden outer.
When you notice the raw bananas have a crisp golden outer and is cooked through then the Vazhakkai Varuval is ready. Check the salt and adjust to suit your taste.
Once done, turn off the heat and transfer the Vazhakkai Varuval/ Raw Banana Roast to a serving bowl and serve hot.