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You are here: Home / Coconut / Valakai Poriyal / Raw Banana Poriyal with Coconut & Tamarind / Valakai Puli Vitu Karamadu – Iyengar Recipe

Valakai Poriyal / Raw Banana Poriyal with Coconut & Tamarind / Valakai Puli Vitu Karamadu – Iyengar Recipe

January 6, 2012 By Aarthi 31 Comments

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Amma makes valakai poriyal often, but it is made like the usual one with chilli powder and salt. This one is different because we add coconut  and tamarind. Actually the bananas are cooked in tamarind juice so you will get all the flavour right into the banana which makes it even more tasty..

 
This recipe is from one my Brahmin friend at work. I have made quite a few recipe from her mom ( You can check it here)..I don’t know why but I have a latest craze for iyengar recipes..I think that their recipes are great and worth while to try and blog..As you can see from the title that brahmins call their poriyal dish as karamadu which sounds great right..
 
So here you go to the recipe and let me know what you feel..
Ingrediants:
Valakai / Raw Banana / Raw Plantain– 3 large Peeled & Chopped
Tamarind Paste – 1 tblspn  ( I dissolved it in some water)
Coconut – 3 tblspn grated
Dry Red Chilli – 2
Mustard Seeds  / Kaduku – 1 tsp
Urad Dal / Ulundu – 1 tsp
Curry leaves – 1 spring
Oil – 1 tblspn
Salt to taste
Method:
Take banana in a kadai. Pour the tamarind water and add some salt in that. Mix well and let it come to a boil. Simmer and cook untill the banana is cooked. Now drain it and set aside.
Heat 1 tblspn oil in a kadai. Add mustard and urad dal in that and allow them to pop.
Add dry red chilli, curry leaves and fry for few mins..
Add cooked banana and mix well. Cook this for 5-7 mins untill the banana is well sauted and just started to turn darker.
Add coconut and mix well. Switch off the flame and serve..

Pictorial:
Take all your ingrediants
Peel raw banana
Cut them
Put it in a kadai
pour tamarind water over that
add some salt
mix well..Let it come to a boil
cover and simmer
Untill cooked
Remove and set aside
Heat oil
add mustard and urad dal
add dry red chilli
and curry leaves
add cooked banana
and mix well
fry till they are little browned
add coconut
and mix well
Serve
Taste well with rice
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Filed Under: Coconut, Curry leaf, Iyengar, Poriyal, Quick, Recent Recipes, Side Dishes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Torviewtoronto

    January 6, 2012 at 2:35 pm

    delicious looking curry you can also use the peel for pachadi
    Yummy looking meal 🙂

    Reply
  2. Suma Gandlur

    January 6, 2012 at 2:52 pm

    Looks yummy.
    We prepare the same way but add tamarind at the end. Also goes in a little jaggery to balance the sourness.

    Reply
  3. Anisha

    January 6, 2012 at 3:03 pm

    This is a great… I can have this with rice and rasam anytime!

    Reply
  4. Kalpana Sareesh

    January 6, 2012 at 3:17 pm

    hv not tried with adding tamarind.. will give i a shot..

    Reply
  5. faseela

    January 6, 2012 at 3:28 pm

    awesome recipe superb dear

    Reply
  6. @lekshmi

    January 6, 2012 at 4:07 pm

    a new dish for me to try………

    Reply
  7. Malli

    January 6, 2012 at 4:34 pm

    Vazhakka Poriyal or Vazhakka Thoran(Kerala) looks awesome and mouthwatering!!

    Reply
  8. maha

    January 6, 2012 at 4:46 pm

    nice and tatsy banana varity aarthi!!pics are just tempting…

    Reply
  9. Hamaree Rasoi

    January 6, 2012 at 4:47 pm

    Delicious and yummy looking poriyal. Lovely preparation.

    Deepa
    Hamaree Rasoi

    Reply
  10. Archana

    January 6, 2012 at 4:49 pm

    Looks yummy. Wish I could dig in right now.

    Reply
  11. Christy Gerald

    January 6, 2012 at 5:02 pm

    Poriyal Luks Yummy.Perfect taste match for KarakUzhambu.

    Reply
  12. Sharmilee! :)

    January 6, 2012 at 5:22 pm

    Flavourful and yummy curry

    Reply
  13. Claudia

    January 6, 2012 at 5:26 pm

    This would happily warm up all of on a cold winter's eve. Such flavor!

    Reply
  14. Rosita Vargas

    January 6, 2012 at 5:32 pm

    Que mezcla más exquisita quiero probar luce absolutamente nice nice,hugs,hugs.

    Reply
  15. BlueLady

    January 6, 2012 at 5:34 pm

    It's a very good dish. You always say the same thing but I like everything you cook. I have to think about cooking one of your recipes. Here in Barcelona there is a market that contain ingredients from all over the world. I'll ask.
    A hug.

    Reply
  16. DEESHA

    January 6, 2012 at 5:44 pm

    nice recipe .. I love recipes using Raw Banana

    Reply
  17. Pari

    January 6, 2012 at 5:49 pm

    Well made and explained. Will try it, surely a simple one.

    FOODELICIOUS

    JANUARY EVENT, ‘ONLY’- SPROUTS & GIVEAWAY

    Reply
  18. Nalini's Kitchen

    January 6, 2012 at 7:49 pm

    Simple and delicious poriyal,looks yummy…

    Reply
  19. Smitha

    January 6, 2012 at 8:00 pm

    looks delicious!…yummy!

    Reply
  20. Jenn Erickson

    January 6, 2012 at 10:07 pm

    What an incredible dish! The combination of flavors is absolutely divine!

    Reply
  21. Suja

    January 6, 2012 at 10:23 pm

    Tangy and yummy recipe with plantain..nice one

    Reply
  22. khushi

    January 7, 2012 at 12:53 am

    a lovely side dish with some hot rice

    Reply
  23. Kristen

    January 7, 2012 at 1:50 am

    What a fascinating recipe. I love that you show a photo of all of the ingredients as some are not familiar to me and would be hard for me to find.

    Reply
  24. Hamaree Rasoi

    January 7, 2012 at 2:07 am

    Poriyal looks simply delicious and mouthwatering. Excellent preparation.

    Deepa
    Hamaree Rasoi

    Reply
  25. Ann

    January 7, 2012 at 3:51 am

    That's a really interesting and tasty looking dish. I like the sweet/heat aspect of it! Is the banana a plantain? I've never seen a banana that you use a vegetable peeler on it before!

    Reply
  26. Aarthi

    January 7, 2012 at 3:54 am

    Ann, Yes I used Raw Plantain for this..It is really easier to peel the skin off from a plantain using a peeler

    Reply
  27. LoLy

    January 7, 2012 at 1:08 pm

    mouth watering 😀

    Reply
  28. divya

    January 8, 2012 at 1:57 am

    awesome recipe superb dear

    Reply
  29. Ravichandran Palraj

    September 12, 2014 at 7:03 am

    Wow yummy!!! Looks delicious. ..my favourite. ..

    Reply
  30. rukshana

    March 12, 2015 at 5:53 pm

    I like this recipe

    Reply
  31. Anonymous

    June 24, 2015 at 9:39 am

    Looks yummy will try it today. But i would like to suggest if your kadai is non stick i see a lot of scratch and its not healthy use it. Teflon when not properly use can be carcinogenic. Please consider to replace or use a stainless steel kadai. Also non stick are ment for delicate food like fish etc so consider replacing it by steel. I guess its just more healthier and safe for the whole family.

    Reply

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Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! More About Me…

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