South Indian Vazhakkai Poriyal
Vazhakkai poriyal is a dry South Indian raw banana stir-fry finished with fresh coconut.
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35 mintotal
25 min hands-on10 min hands-off
Prep 10 min · Cook 15 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes prep-ahead time.
Method
Drain the raw banana cubes from the turmeric water completely.
Heat coconut oil in a wide pan on medium heat.
Add mustard seeds and let them splutter. Add urad dal and chana dal. Fry until the dals turn a light golden brown and smell nutty.
Add the broken dry red chillies, curry leaves, and asafoetida (hing). Sauté for 5 seconds.
5 sec
Add the raw banana cubes, turmeric powder, red chilli powder (if using), and salt. Toss well to coat the bananas in the tempered oil.
Sprinkle the measured water over the bananas. Do not pour too much water, as raw bananas cook very quickly.
Cover the pan and cook on low-medium heat for 7-8 minutes, stirring occasionally. Check if the banana cubes are tender by pressing one with a spoon.
7–8 min
Once the water evaporates and the bananas are fully cooked but hold their shape, turn off the heat.
Stir in the freshly grated coconut. Mix gently and serve warm.
How to tell it's done
Soft, mildly sweet chunks of plantain enveloped in a fragrant, golden spice rub, punctuated by the crunch of fried lentils and fresh coconut.
Nutrition
Per serving, from 2 servings.
278kcal
Where the calories come from
- Protein2.5 g3%
- Carbohydrate51.5 g74%
- Fat7.1 g23%
- Sugars
- 3.6 g
- Saturated fat
- 5.9 g
- Fibre
- 3.9 g
- Sodium
- 587 mg
- Potassium
- 624 mg
- Calcium
- 9 mg
- Iron
- 1.4 mg
Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
Raw banana can be starchy and dry. The key to a good poriyal is covering it immediately after sprinkling water, allowing it to steam-cook quickly without losing its shape or turning into mush.
What to serve it with
A daily comfort food in Tamil Nadu. Pairs exceptionally well with plain rice and tangy Tamarind Rasam or Sambar.
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