Raw banana curry is a spicy and delicious side dish made using raw bananas, coconut along with freshly ground spices, spices and herbs. Raw banana curry is healthy and a good side dish to rice meals. Learn how to make raw banana curry with step by step pictures.
Vazakkai curry is one such recipe that I have been making often these days as it goes well with simple rasam also. We combined a simple but satisfying meal with rice, Rasam, Masala KujambuVazhakkai curry, curd and molaga vathal. Try and enjoy!
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About raw banana curry
Raw banana curry is an aromatic and flavourful curry that goes well with rice, roti, different types of rice etc. Raw bananas or vajakkai is a very versatile vegetable and can be prepared in many ways. This curry is so delicious that the aroma coming from the kitchen while it is cooking will make everyone in the house ask what is being cooked?
Freshly ground spices are the main feature of this curry. It goes well with any variety of rice or South Indian food. Spices are chosen such that they aid digestion. There is a good balance of spices in this dish.
Raw Banana Curry Ingredients
- raw banana – Choose fresh raw banana.
- turmeric powder – Turmeric powder adds color and flavor to this dish.
- spice paste – Spice paste is made using coconut, fennel, black pepper, garlic, cinnamon, cloves and red chilli
- tempering – A simple tadka is made using oil, mustard seeds and curry leaves.
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How to make raw banana curry step by step
1. Cut raw banana into cubes and dip it in water to prevent it from turning black, keep aside. Grind the ingredients listed under ‘To grind’ into a coarse paste. Drain the water from the vegetable and add ground spices and salt as required, mix and keep aside for 15 minutes.
2. Heat oil in a pan – add the items listed under ‘For tempering’ and let it splutter. Then add spice mixture and turmeric powder to the vegetable. Fry until the raw smell of the spices comes out, then add ¼ cup water (just until submerged).
3.Cover and cook on low flame until the vegetables become soft. Adjust the salt at this level. When the water is completely absorbed, add 1 teaspoon oil and cook on medium flame until it turns golden brown.
Serve with rice and rasam, it’s a great combination!
Expert Tips
- Add water only till it is submerged otherwise the vegetable will become soft. The vegetable should be soft and not too pulpy.
- Check whether the raw banana is soft or not and then add water accordingly.
- Use a nonstick pan or a heavy-bottomed steel pan to avoid adding excess oil.
- Adjust the red chillies according to your spice level, as this curry is a bit spicy.
serving and storage
Raw banana curry can be served with rice, roti etc. This curry keeps well in the refrigerator for 2 days, reheat and serve.
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📖 Recipe Card
Raw Banana Curry Recipe Vazhakkai Curry Recipe
Raw banana curry is a spicy and delicious side dish made using raw bananas, coconut along with freshly ground spices, spices and herbs. Raw banana curry is healthy and a good side dish to rice meals. Learn how to make raw banana curry with step by step pictures.
Material
- 1 medium sized raw banana
- 1 Pinch turmeric powder
- 1 small spoon Oil
- salt to taste
For coarse grinding:
- 3 tablespoon Coconut
- half and half small spoon fennel seeds
- half and half small spoon black pepper
- 4 Pearl garlic roughly chopped
- ¼ inches cinnamon stick
- 1 clove
- 4 red chilli
To get angry:
- 2 small spoon Oil
- half and half small spoon mustard seeds
- 1 twig Curry leaf
Instruction
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Cut raw bananas into cubes and soak them in water to prevent them from turning black, keep aside. Grind the ingredients listed under ‘To grind’ into a coarse paste. Drain the water from the vegetable and add ground spices and salt as required, mix and keep aside for 15 minutes.
-
Heat oil in a pan – add the items listed under ‘For tempering’ and let it splutter. Then add the vegetable along with the spice mixture and turmeric powder. Fry until the raw smell of the spices comes out, then add ¼ cup water (just until submerged).
-
Cover and cook on low flame until the vegetables become soft. Adjust the salt at this level. When the water is completely absorbed, add 1 teaspoon oil and cook on medium flame until it turns golden brown.
-
Serve with rice and rasam, it’s a great combination!
notes
- Add water only till it is submerged otherwise the vegetable will become soft. The vegetable should be soft and not too pulpy.
- Check whether the raw banana is soft or not and then add water accordingly.
- Use a nonstick pan or a heavy-bottomed steel pan to avoid adding excess oil.
- Adjust the red chilies according to your spice level, as this curry is a little spicy.
nutrition Facts
Raw Banana Curry Recipe Vazhakkai Curry Recipe
Quantity per serving (75 grams)
calories 239
Calories from Fat 90
% daily value*
thick 10 grams15%
saturated fat 3g19%
Trans Fat 0.03 grams
polyunsaturated fat 2g
Monounsaturated Fat 4g
sodium 1953 mg85%
potassium 796 mg23%
carbohydrates 40 grams13%
fiber 4g17%
sugar 21 grams23%
protein 4G8%
Vitamin A 1983iu40%
vitamin C 207 mg251%
calcium 47 mg5%
Iron 2mg11%
*Percent Daily Values are based on a 2000 calorie diet.
