VAZHAKKAI PODI KARI

Vazhakkai or Raw banana is a most commonly used vegetable in South Indian cuisine, especially in Tamilnadu and Kerala. It is used to make a variety of dishes like chips, bajji, curries, fry and vada. Raw banana is a good source of fiber. It is also rich in vitamin C and vitamin B6.

Vazhakkai podi kari is one of the most popular dish, that is made using raw banana. A freshly prepared masala is added, which gives all the flavour for the recipe. It has a mild spicy flavour to it. The spiciness is usually adjusted, by the amount of masala, that we add to the recipe. It goes really well with sambar rice, kulambu rice and curd rice.

ABOUT THE RECIPE:

This is my mom’s recipe, and I learned it from her. Usually the masala used in this recipe has so many variations. Everyone have their own way of making it. My mom usually use sambar podi as the masala for this recipe. It tastes so good, and is one of the best vazhakkai podi kari I have ever tasted. It is an easy, one-pot recipe, and can be made within 15 minutes.

INGREDIENTS FOR VAZHAKKAI PODI KARI:

• RAW BANANA (PEELED AND DICED) – 2 NOS (MEDIUM SIZED)
• GREEN CHILLIES (SLIT) – 2 NOS
• BENGAL GRAM – 1 TSP
• URID DHAL – 1 TSP
• MUSTARD SEEDS – 1 TSP
• TURMERIC POWDER – 1/4 TSP
• SALT – AS REQUIRED
• OIL (FOR TAMPERING) – 2 TSP
• SAMBAR PODI– 2 TBSP
• COCONUT (GRATED) – 1/4 CUP
• CURRY LEAVES – 10 NOS.

HOW TO MAKE VAZHAKKAI PODI KARI:

• Once you dice the raw banana, soak them in water, until you start to cook. It prevents it from turning brown.

• In a kadai, heat 2 teaspoon of oil.

• Once the oil is heated, add 1 tsp of mustard seeds, 1 tsp of urid dhal and 1 tsp of bengal gram. Let them fry, until urid dhal and bengal gram turns golden brown.

• Now add the raw banana to it.

• Add 1 cup of water to it.

• Add slit green chillies, salt and turmeric powder to it, and mix everything well.

• Cover it with a lid, and let it cook on high flame, until, all the water gets evaporated.

• You can check in the middle, If it still has water in it.

• Once all the water is evaporated, open the lid, and add the 2 tablespoon of sambar podi to it. Mix well and let it cook on medium-low for 1 minute.

• After 1 minute, while still on medium-low flame, add 1/4 cup of grated coconut, and curry leaves to it.

• Mix everything well, and turn off the flame.

YUMMY AND DELICIOUS VAZHAKKAI PODI KARI IS READY.

YOU CAN SERVE IT WITH YOUR FAVOURITE RICE.

I HAD MY VAZHAKKAI PODI KARI WITH SUNDAKKAI KARA KULAMBU SADAM, ALONG WITH PAKKODA VATHAL.

VARIATIONS:

• It has a mild spicy flavour to it. If you want it spicy, you can add another tablespoon of sambar podi to it.
• You can also reduce the spiciness, by reducing the amount of sambar podi. You can also avoid adding green chillies.
• You can add dessicated coconut, instead of freshly grated coconut.
• You can avoid adding turmeric powder, if you don’t like the color of it.

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VAZHAKKAI PODI KARI

Recipe by foodpassion1513Course: Veg side dish, Vegetarian

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

100

kcal

Vazhakkai or Raw banana is a most commonly used vegetable in South Indian cuisine, especially in Tamilnadu and Kerala. It is used to make a variety of dishes like chips, bajji, curries, fry and vada. Raw banana is a good source of fiber. It is also rich in vitamin C and vitamin B6.
Vazhakkai podi kari is one of the most popular dish, that is made using raw banana. A freshly prepared masala is added, which gives all the flavour for the recipe. It has a mild spicy flavour to it. The spiciness is usually adjusted, by the amount of masala, that we add to the recipe. It goes really well with sambar rice, kulambu rice and curd rice.

Ingredients

• INGREDIENTS FOR VAZHAKKAI PODI KARI:

• RAW BANANA (PEELED AND DICED) – 2 NOS (MEDIUM SIZED)

• GREEN CHILLIES (SLIT) – 2 NOS

• BENGAL GRAM – 1 TSP

• URID DHAL – 1 TSP

• MUSTARD SEEDS – 1 TSP

• TURMERIC POWDER – 1/4 TSP

• SALT – AS REQUIRED

• OIL (FOR TAMPERING) – 2 TSP

• SAMBAR PODI- 2 TBSP

• COCONUT (GRATED) – 1/4 CUP

• CURRY LEAVES – 10 NOS.

Directions

• HOW TO MAKE VAZHAKKAI PODI KARI:
• Once you dice the raw banana, soak them in water, until you start to cook. It prevents it from turning brown.
• In a kadai, heat 2 teaspoon of oil.
• Once the oil is heated, add 1 tsp of mustard seeds, 1 tsp of urid dhal and 1 tsp of bengal gram. Let them fry, until urid dhal and bengal gram turns golden brown.
• Now add the raw banana to it.
• Add 1 cup of water to it.
• Add slit green chillies, salt and turmeric powder to it, and mix everything well.
• Cover it with a lid, and let it cook on high flame, until, all the water gets evaporated.
• You can check in the middle, If it still has water in it.
• Once all the water is evaporated, open the lid, and add the 2 tablespoon of sambar podi to it. Mix well and let it cook on medium-low for 1 minute.
• After 1 minute, while still on medium-low flame, add 1/4 cup of grated coconut, and curry leaves to it.
• Mix everything well, and turn off the flame.
• YUMMY AND DELICIOUS VAZHAKKAI PODI KARI IS READY.

Notes

• VARIATIONS:
  It has a mild spicy flavour to it. If you want it spicy, you can add another tablespoon of sambar podi to it.
  You can also reduce the spiciness, by reducing the amount of sambar podi. You can also avoid adding green chillies.
  You can add dessicated coconut, instead of freshly grated coconut.
  You can avoid adding turmeric powder, if you don’t like the color of it.