If you think raw bananas are something very common and humble, this recipe will change your mind! Vazhakkai Poriyal is a simple and delicious South Indian Raw Banana Sabzi, which is basically a dry curry made of green, unripe bananas and a handful of spices.this is one of them Raw Banana Recipe Not only is this incredibly easy to make, but it also has a rich flavor and texture. Even better, this preparation is also suitable for vegetarians and makes a delicious side dish with dal-chawal.
About Hotel Vaza Keporiyar
“Vazhakkai” is the Tamil name for plantain or raw banana and “poriyal” is a typical dry stir-fried dish popular in South Indian cuisine. As the name suggests, this recipe is basically a preparation of Tamil Nadu cuisine. The ingredients may be similar compared to porridge from other regions, but the essence is Tamil.
Poryals are made from a variety of vegetables and are often a common feature of South Indian cuisine or thali. Porridge is not only delicious but also very healthy. Like Tamil Style Raw Banana Sabzi, other porridge recipes also contain minimal ingredients but are high in nutrients.
My family also likes different porridges and among them, this Vazhakkai porridge ranks among the best. In addition to using raw fruit to make this dish more unique, it also has health benefits.
Plantains or unripe bananas are a great source of water, vitamins, minerals, antioxidants and other nutrients. Therefore, they are vital for the body as they contribute to good digestion, aid in weight control, normalize high blood pressure, lower blood sugar levels, etc.
Apart from being ready in minutes, this Raw Banana Sabzi also features other ingredients commonly found in Indian home kitchens. For example, dry red chillies, mustard seeds, cumin seeds, urad dal, curry leaves, etc. Also, I recommend using coconut oil for this dish to give it an authentic taste.
Since all the ingredients are naturally plant-based, this dish is a great choice if you follow a vegan diet or are vegan yourself.
More information about this recipe
Whenever I have raw bananas at home, I often make this Vazhakkai Poryal with them. Coconut and other typical South Indian ingredients are always available in my kitchen at home. Since the day I tried this different porridge, I decided to share it on my blog. This is truly a hassle-free, delicious and healthy recipe.
Besides the flavor, we also love the texture of cooked, unripe bananas. The temper or tadka in this South Indian style Raw Banana Sabzi recipe also comes in a variety of flavors, along with a mild sweetness from grated fresh coconut.
This Vazhakkai Poriyal preparation is also an onion-free, garlic-free recipe. However, you can add onions and garlic to the recipe if you wish.Some of the more popular raw bananas include Wazakai Frye and Varzakai Valois.
This Raw Banana Sabzi is mildly spiced and perfect as a side dish with Sambar Rice, Rasam Rice or any South Indian meal of your choice. You can also serve it with chapatis or plain paratha. It can also be packed in lunch boxes.
Step-by-step guide
How to make vazakai porridge
Prepare
1. First wash 3 small and medium-sized raw bananas. Peel gently. I usually remove the dark spots and leave the peel intact. Dice and add to a bowl of water to prevent them from turning black.
Making Vazakai Porridge
2. Heat 1 tablespoon coconut oil in a shallow skillet. Keep the flame low and add 1/2 tsp mustard seeds and 1 tsp urad dal (shelled and chopped black beans).
Fry until the mustard seeds burst and the urad dal turns golden brown. Fry these over low heat, making sure they don’t burn.
hint: Coconut oil tastes really good. But you can use sunflower oil, peanut oil, or any neutral flavored oil.
notes: Before you start frying the spices and lentils, drain all the water from the diced green bananas and set aside.
3. Then add 1/2 teaspoon of cumin seeds and fry until they burst. Keep stirring them.
4. Then add 1 to 2 dry red chillies, a pinch of asafoetida and 8 to 10 curry leaves.
5. Stir-fry the red pepper until it changes color. Be careful not to burn the red pepper.
6. Now, add raw banana slices and salt as required.
7. Add ¼ to ⅓ cup water or as needed. Mix well.
8. Cover the pot.
9. Cook over low heat until the banana slices are cooked and soft. Check a few times and add more water if the pot is dry.
10. After the banana slices are cooked, there should be no water in the pot. If there is still water, do not cover the pot and cook over low heat until all the water is gone. Then, add 3 tablespoons of grated fresh coconut.
If fresh coconut is not available, add desiccated coconut.
11. Mix coconut and remaining banana and stir-fry. Turn off the heat.
12. Add 1 tbsp chopped coriander leaves. Mix again.
13. Serve Vazhakkai Poriyal with sambar rice, rasam rice or any kulambu gravy rice. It can also be served with roti or plain paratha. It makes a great healthy side dish and can also be packed into lunchboxes.
Expert Tips
- I usually remove the dark spots from raw bananas and leave the peel intact. You can also do this or peel it lightly.
- After chopping the raw banana, add it to the water. This way the unripe banana slices won’t turn black.
- Coconut oil is best used for this dish. But if you’re not too keen on it, you can use sunflower oil, peanut oil, or any other neutral-flavored oil.
- If you want a spicier dish, add some green chilies in it.
- Drain the chopped plantain slices before you start frying the spices and lentils.
- If the water dries out while cooking the raw banana slices, add some more water.
- There should be no water left in the pot after the unripe banana slices are cooked. If there is still water, do not cover the pot and cook over low heat until the water dries up.
- Don’t have freshly grated coconut on hand? Use desiccated coconut instead.
- Scale recipe to make larger batches.
More delicious recipes to try!
vegetable recipes
tamil nadu food
vegetable recipes
vegetable recipes
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Vazake Poriyal | Raw Banana Porridge
Vazhakkai poriyal is a simple and delicious South Indian dish made with raw banana, coconut, spices and herbs.
Preparation time 5 minute
cooking time 20 minute
total time 25 minute
Prevent screen from dimming while making recipes
Prepare:
Start by rinsing the unripe raw bananas. Peel skin gently. I usually remove the dark spots and leave the peel intact.
Dice them and put them in a bowl with water so they don’t turn black.
Recipe for making raw banana porridge:
Heat 1 tablespoon coconut oil in a shallow skillet. Keep the flame low and add 1/2 teaspoon mustard seeds and 1 teaspoon urad dal.Fry until mustard seeds pop and urad dal turns golden brown
Then add 1/2 teaspoon of cumin seeds and fry until they burst.
Then add 1 to 2 dry red chilies, a little asafoetida, and 8 to 10 curry leaves.
Stir and sauté until the red pepper changes color.
Now add raw banana and salt.
Add ¼ cup water. Mix well.
Cover the pot.
Cook over low heat until bananas are ripe and soft. Be sure to check the bananas several times while they are cooking. If the water in the pot is dry, add more water.
There should be no water in the pot after the bananas are cooked. If there is, cook uncovered over low heat until all the water is gone. Then add 3 tablespoons of grated coconut.
Mix coconut with remaining bananas and stir-fry.
Add 1 tablespoon chopped coriander leaves. Mix again.
Have banana porridge with sambar rice, rasam rice or any kulambu gravy rice or any south indian meal. It can also be served in lunch boxes or served with chapatis or plain paratha.
- Recipe can be doubled or tripled.
- For a spicy version, add some green chilies.
- If you don’t have fresh coconut, add desiccated coconut.
- Coconut oil tastes really good. But you can use sunflower oil or peanut oil or any neutral flavored oil.
nutrient content
Vazake Poriyal | Raw Banana Porridge
Amount per serving
Calories 308 Calories from Fat 72
% Daily Value*
fat 8 grams12%
Saturated fat 7g44%
sodium 12 mg1%
Potassium 968 mg28%
carbohydrate 61 grams20%
fiber optic 5gtwenty one%
28 grams of sugar31%
protein 3 grams6%
Vitamin A 2280IU46%
Vitamin C 107.8 mg131%
calcium 16 mg2%
iron 1.7 mg9%
*Percent Daily Values based on a 2,000 calorie diet.
This Vazhakkai Poriyal recipe from the archives was first published in March 2015. Updated and republished in April 2024.
