Vazhakka poriyal
Vazhakka curry is a popular south Indian poriyal variety. This unique preparation is often served in Chennai hotels. Soft-pressed valakkai marinated and cooked with garlic, onion, and fennel crush is so flavorful.
How to cook vazhakkai
Cooking vazhakkai to the soft press stage is a must. I cooked vazhakkai in the microwave. Alternatively, you can also cook on a stovetop. Cooking time might vary based on the way you dice also the variety you use.
Why ice bath for vazhakkai
It is optional but helps to stop further cooking. Alternatively, you can wash the cooked vazhakka in ice-cold tap water.
Cool completely
It is very important to drain the water completely else valakkai poriyal might turn mushy.
How long should I marinate
If you have time you can marinate for a long time but I just kept it for 5 minutes.
Can I skip crushing the ingredients with mortar and pestle
It gives an aromatic flavor to hotel-style vazhakkai poriyal. I would highly recommend this step.
Always cook on low- medium flame
I used a cast iron pan so I would recommend low- medium flame cooking in a cast iron pan. It gives perfect texture and taste to the raw banana curry and also easy mess-free cleaning.
Oil for raw banana fry
I have user combination of coconut oil and sesame oil. You can use any oil of your choice. Also, avoid flipping the vazhakka frequently.
WHAT TASTES BEST WITH raw banana varuval?
It goes well with a variety rice. Also tastes good as a side for Sambar, rasam, kootu, and kuzhambu varieties.
Varuval recipes in TMF vazhakkai recipe collection Poriyal recipe collection in TMF
Ingredients
Microwave
2 raw plantain, peeled and diced Enough water to soak 1/4 teaspoon turmeric powder
Marination
1 tablespoon rice flour Required salt 1 tablespoon besan flour 1/4 teaspoon +1 teaspoon chilli powder
Crush
3 garlic, peeled 1/2 teaspoon fennel seeds 6 small onions, chopped
Varuval
1 tablespoon coconut oil 1/2 teaspoon asafoetida 1/4 teaspoon ginger powder 1 tablespoon sesame oil Curry leaves few
How to make vazhakkai poriyal with step-by-step pictures
Cook raw banana
First, add chopped vazhakkai to a microwave-safe bowl containing water
Furthermore, add turmeric powder
Microwave for 5-7 minutes till they turn soft press stage Transfer to a colander. Add ice cubes to prevent further cooking
Cool and let the water drain completely
Marinate
Add all the ingredients mentioned under “marination”; mix gently and keep aside for 5 minutes
Crush
Crush fennel seeds and garlic
Furthermore, add chopped onions and crush again; keep aside
Raw banana Poriyal
First, add coconut oil to a wide pan and heat
When the oil turns hot add mustard seeds and lets them splutter
Add crushed ingredients; mix well and site till raw smell goes off
Furthermore, add marinated raw plantain; give a quick mix
Add sesame oil, asafoetida, and ginger powder; mix well
Cook on a low- medium flame for 10 minutes; avoid continuous mixing
Finally, add curry leaves and cook for 3-5 minutes till you get your desired poriyal texture
