Vazhakkai Poriyal Recipe - Raw banana Roast With Pepper

Give this wholesome delicious recipe of Vazhakkai Poriyal Recipe a try. The raw banana is tossed in hing and black pepper and roasted until it has a crispy texture. Goes well along with sambar and hot steamed rice.

Archana Doshi
Vazhakkai Poriyal Recipe - Raw banana Roast With Pepper
300 ratings.

Vazhakkai Poriyal Recipe is a classic tamil nadu style poriyal which is also made ayurvedic without the addition of red chillies, onion and garlic. This poriyal made from raw banana tossed in asafoetida and black pepper makes it super delicious and tasty. The dish is very quick and easy to prepare and kids will love to try this recipe as it is flavorful and tasty. Raw banana is equally nutritious vegetable as it is diabetic friendly and has lots minerals, vitamins and a good source of fiber.

Serve the Vazhakkai Poriyal Recipe - Raw banana Roast as side dish along with Steamed Rice and Sambar for a delicious weekend lunch.

If you are looking for more Raw Banana Recipes here are some : 

  1. Kelyachi Bhaji Recipe (Raw Banana Stir Fry)
  2. Raw Banana Cutlet Recipe
  3. Bengali Beetroot And Raw Banana Chop Recipe (Spiced Cutlet Recipe)

Cuisine: Tamil Nadu
Course: Side Dish
Diet: Diabetic Friendly
Prep in

5 M

Cooks in

30 M

Total in

35 M

Makes:

4 Servings

Ingredients

  • 2 tablespoons Sesame (Gingelly) Oil
  • 1 teaspoon Mustard seeds
  • 1 teaspoon White Urad Dal (Split)
  • 1 sprig Curry leaves , roughly chopped
  • 2 Raw Banana
  • 1 teaspoon Black pepper powder
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Asafoetida (hing)
  • Salt , to taste

How to make Vazhakkai Poriyal Recipe - Raw banana Roast With Pepper

  1. We begin making the Vazhakkai Poriyal Recipe, cut the raw banana into half along with the skin and 1/2 cup of water and pressure cook for 4 to 5 whistles.

  2. Turn off the heat and allow the pressure to release naturally. Once the pressure releases, peel the skin off the slice/ dice the cooked raw banana into small pieces. 

  3. Heat oil in a heavy bottomed pan over medium heat; add the mustard seeds, urad dal, and curry leaves and allow them to crackle and the dal to turn golden and crisp.

  4. Add the asafoetida, cooked raw banana, turmeric powder, black pepper powder and salt to taste.

  5. Roast the Vazhakkai Poriyal until it gets well combined and has a light crispy texture. Once done, turn off the heat, check the salt and spices and adjust accordingly.

  6. Transfer the Vazhakkai Poriyal / Raw Banana Roast into a serving bowl.

  7. Serve the Vazhakkai Poriyal Recipe - Raw banana Roast as side dish along with Steamed Rice and Sambar for a delicious weekend lunch.

Last Modified On Saturday, 28 March 2020 17:35
     
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