Raw Banana Poriyal is An Amazing South Indian Curry made using raw banana, curry leaves, and Indian spices, cooked over the stovetop!
Raw Banana Poriyal or Vazhakkai Fry is a simple South Indian-style stir-fry made using raw green bananas. It's one of the poriyal dishes that can easily be customized by adjusting spices and ingredients based on your taste and what's available.
Pls Note: Poriyal means Subji in South India.
My version is made without onion or garlic and uses minimal sesame oil for cooking. I feel that vegetables like raw banana have a distinct taste, and that taste should not be overpowered by onion or garlic.
You can make this subji using grated or chopped banana-I've used fresh chopped raw banana here. It's a quick 10-minute recipe that pairs well with dal, jeera rice, or roti.
A lot of left over Raw Bananas? Make banana chips in air fryer!
More South Indian Recipes: Upma, Idli Podi Recipe, Idli Sambar Recipe, Green Moong Dal Uttapam, Tomato Garlic Chutney, Podi Dosa Recipe, and Ragi Roti.
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Ingredients Overview
See the recipe card for the exact ratio of ingredients.
- Raw Banana
- Coconut- I have used grated dry coconut. You can use fresh coconut as well.
- Sesame oil
- Spices- Fresh curry leaves, salt, turmeric powder, red chili powder, garam masala.
How To Make Raw Banana Poriyal
Step 1. Wash and Chop
Wash the raw banana. Peel and chop in thin slices and soak them in fresh water.
Step 2. Temper Raw Banana
In a heavy-bottomed wok, heat sesame oil. Once it's warm, add spices like mustard seeds and curry leaves. Let it temper. Then add all spices and cook for just 10 seconds. We don't want to burn the spices. Immediately add chopped banana. Add salt and mix well.
Tip
You may add a splash of water, as banana tends to be sticky and may stick to the bottom of the wok.
Step 3. Serve It
The raw banana poriyal is ready!! Serve it with your choice of rice or chapati!
Tips to make any vegetable
Whenever you are making a dry vegetable, you can keep a bowl of water over the lid. This tip has worked for years and makes sure that the veggie is cooked with oil just required without sticking it to the bottom of pan.
Iron vessels and earthen vessels are amazing not just for making a healthy vegetable but also for delicious one.
Expert Tips
- Peel just before chopping to prevent browning; you can also soak chopped banana in water.
- Cook covered on low flame to ensure the banana cooks evenly without breaking.
- Add coconut at the end for the best flavor
- Avoid overmixing once the banana is soft, as it can get mashed.
- Store in an airtight container in the fridge for up to 2 days; reheat on low flame before serving.
More South-Indian Recipes:
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Raw Banana Poriyal- Vazhakkai Fry
Equipment
- 1 Kadai/ Heavy bottomed pan
- 1 Large Bowl soaking chopped banana
Ingredients
- 4 fresh raw banana 2 cups chopped raw banana
- 1 tablespoon sesame oil coconut oil can be used as well
- 1.5 teaspoon red chilly
- 1 teaspoon haldi powder (turmeric powder)
- 1 teaspoon garam masala
- 1 tablespoon coconut dried or fresh, grated
- few small curry leaves
- salt as per taste
Instructions
- Wash the raw banana. Peel and chop in thin slices and soak them in fresh water.
- In a heavy-bottomed wok, heat sesame oil. Once it's warm, add spices like mustard seeds and curry leaves. Let it temper. Then add all spices and cook for just 10 seconds. We don't want to burn the spices. Immediately add chopped banana. Add salt and mix well.You may add a splash of water, as banana tends to be sticky and may stick to the bottom of the wok.
- Your raw banana poriyal is ready!! Serve it with your choice of rice or chapati!
Video
Notes
Expert Tips
-
- Peel just before chopping to prevent browning; you can also soak chopped banana in water.
- Cook covered on low flame to ensure the banana cooks evenly without breaking.
- Add coconut at the end for the best flavor
- Avoid overmixing once the banana is soft, as it can get mashed.
- Store in an airtight container in the fridge for up to 2 days; reheat on low flame before serving.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 3 | |
| Amount per serving | |
| Calories | 167 |
| % Daily Value* | |
| Total Fat 5.5g | 7% |
| Saturated Fat 0.8g | 4% |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Total Carbohydrate 31.4g | 11% |
| Dietary Fiber 3.7g | 13% |
| Total Sugars 16.7g | |
| Protein 1.6g | |
| Vitamin D 0mcg | 0% |
| Calcium 9mg | 1% |
| Iron 1mg | 4% |
| Potassium 514mg | 11% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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