Sunday, May 17, 2015

Raw banana fry | Vazhaikkai varuval

Raw banana fry | Vazhaikkai varuval is a spicy, tasty side dish which goes well with sambar, rasam, curd as well as with any Variety rice. Though I prepare raw banana fry in different methods, this recipe is quite simple with minimum ingredients. This dish comes handy during busy week days. I make this varuval often and our favourite combo is vazhaikkai varuval with lemon rice. 

Coming to the recipe, the raw banana needs to be sliced slightly thicker than as we do for banana chips. The risky part in this recipe is sautéing the veggie as it cooks very fast and tends to break easily. So care should be taken to retain the shape of the veggie in the end product. Other than this, it is a very easy to follow recipe.

Recipe for  Raw banana fry | Vazhaikkai varuval
Cuisine : Indian| South Indian
Recipe Category – Side Dish/Vegetarian
Preparation Time: 10 Minutes
Cooking time : 15-20 Minutes
Serves – 2

  • Raw banana | Vazhaikkai – 1 No.
  • Red chilli powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Salt to taste

For seasoning:
  • Oil – 2 to 3 tbsp
  • Fennel seeds – 1 tsp
  • Garlic (crushed) – 4 pods
  • Curry leaves – few

  1. Peel the skin from vazhaikkai, slit into two, cut them to thin discs and keep in water.
  2. In a non-stick pan, heat oil and season with fennel seeds and curry leaves.
  3. Add crushed garlic and sauté till it gets slightly browned.
  4. Then add required salt, turmeric powder and red chilli powder, give a quick stir to mix all ingredients evenly with oil.
  5. Immediately, add the raw banana pieces and mix everything well.
  6. Cook covered with a lid in medium fire,  for about 5 minutes. After 5 minutes, open the lid and just turn around the pieces. Cook covered for 5 minutes.
  7. Open the lid and fry in simmer for about 10 minutes, gently turning the pieces in between & switch off.

Spicy Vazhaikkai Fry is ready to serve! It goes well with sambar, dhal, rasam,curd or with any Variety rice.

  • Adding garlic gives a nice flavour to the recipe as well as aids digestion. If you don’t like garlic flavour, add a pinch of asafoetida.

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