WITH FRESHLY GROUND SPICES
Vazhakkai curry we generally make by adding sambar powder, but this version of raw banana curry is made at our house during festivals and weddings and always we call this as Vazhakkai Kalyana curry. I have already blogged about the Pooshanikai Kalyana kootu HERE. Though kids at home prefer the Vazhakkai chips or Vazhakkai curry , few times i make this style of raw banana curry too. Check out my Vazhakkai podimas and Vazhakkai Kootu recipes too, which is also an no onion no garlic recipe.
INGREDIENTS: Serves 2
|VAZHAKKAI (RAW BANANA)||1|
|URAD DAL||1/2 TBLSP|
|CORIANDER SEEDS||1/2 TBLSP|
|MUSTARD SEEDS||1/4 TSP|
|TURMERIC POWDER||1/4 TSP|
- Peel the skin of the raw banana and cut them into cubes. Immerse this into water and add salt and turmeric powder and cook till the vazhakkai becomes soft but yet firm. This will get cooked very fast.
- Drain the water completely using a colander.
- Dry roast the coriander seeds, urad dal, red chilli and when it turns golden brown add the coconut. Switch off the flame and let the coconut becomes roasted in that heat.
- Make this into a fine powder without adding water.
- In a pan add oil and throw in the mustard seeds and asafoetida. Add the cooked vazhakkai and saute for a minute in a low flame.
- Add the freshly ground spice mix and mix gently and nicely to get even coat of masalas.
- Let this in a low flame for2 minutes. Garnish with curry leaves
- If you want you can drizzle few drops of coconut oil at the last to make this vazhakkai more flavourful.
- I added 2 red chilli , but felt it is bit spicy so reduce the red chilli according to your taste.