Vazhakkai podi fry ( raw banana fry ) is a spicy and flavourful south Indian recipe. The recipe is prepared using raw plantain, freshly grounded and aromatic spices. This vazhakkai podi fry is a best accompaniment for sambar rice, rasam rice, curd rice or any of your meals. It is a quick and easy recipe.
Vazhakkai Podi (Fry)
One of my most favourtie recipe using vazhakkai ( raw banana ) is bajjjiiiiii. Imagine it's raining outside, immediately your soul wants something warm and comforting food. Then my mind says 'Hey, ask amma to prepare bajji' and then I go to the kitchen and ask my mom to prepare bajji. When everything is ready, enjoying the rain with a plate of bajji, a cup of tea is so soul satisfying.
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After reading this, you have also got tempted by bajji means, I have bajji recipes in my blog check that out too. The recipe today I have shared here is all about vazhakkai podi fry.
About Vazhakkai podi fry
Vazhakkai / plantain / raw banana is a versatile ingredient that you can use to make a variety of dishes. Raw banana ( vazhakkai ) is one of the common vegetables used in south India, especially in Tamilnadu and Kerala. You can whip up a curry, stir-fry, roast, bajji or even make a quick and quintessential South Indian Vazhakkai ( raw banana / plantain ) chips. Or even you can try vegetarian fish curry using vazhakkai ( raw banana ).
Vazhakkai podi fry recipe is so rustic and flavourful making it so rich and tasty. The freshly roasted and grounded spice mix gives a nice flavour to the vazhakkai ( raw banana / plantain ). This recipe is a traditional south Indian Brahmin recipe.This vazhakkai podi fry is a recipe to die for and there is nothing left. Try this recipe, it will be worth the effect, I tell you.
Why does this recipe work?
Great for meals : Vazhakkai ( raw banana / plantain ) podi fry is a great accompaniment for your everyday meal. It is so fresh and flavourful. This recipe can be prepared in advance and reheated without losing its flavour and texture.
Versatile : This recipe requires minimal ingredients and it is easy to prepare. The spices can be adjusted according to your preference. Even if you don't have time to prepare fresh powder, you can use alternate options like sambar podi, idli podi.
Why This Recipe will be a Hit - People who love potato based dishes, will definitely enjoy this vazhakkai podi fry. After trying this recipe, they will definitely become fans for this vazhakkai podi fry. The freshly roasted and grounded spices are one of the key reasons to make people enjoy them. Vazhakkai ( raw banana / plantain ) podi fry is one of the staple south Indian recipes. It is a part of everyday meals in every household. The crispy masala coating on the outside, soft vazhakkai ( raw banana ) on the inside, makes it a wonderful combination. It pairs easily with sambar rice, rasam rice, curd rice or any of your comfort meals.
Less oil consumption : Vazhakkai podi fry is not a deep fried dish. It requires minimal oil and done roasting in a pan. Making it lighter is a good healthy meal option.
Ingredients
Vazhakkai / Raw banana / Plantain : Vazhakkai ( raw banana ) is the main star ingredient in this recipe. It stays crunchy on the outside and softer on the inside. It is one of the versatile ingredients.
Oil : This recipe requires minimal oil for roasting the spices. And also used to make crispy vazhakkai fry.
Masala Spices : Fresh masalas are used like Chana dal ( kadalai paruppu), Toor dal ( Tuvaram paruppu ) , Red chilli to prepare the spice powder. Red chilli is used to give spicy flavour to the dish. Whereas the dal is used for the thick nutty flavour to the fry.
Curry leaves : Curry leaves are used for tempering. It gives a fresh aroma.
Tempering : For tempering, oil, mustard seeds, and urad dal are used. The mustard seeds and urad dal gives a nutty flavour to the vazhakkai fry.
Salt : Salt is used to enhance the taste and flavour. It can be adjusted according to your personal choice.
Asafoetida : Asafoetida is used for digestion and also gives a nice flavour to the dish.
Hacks
Cutting work : Raw bananas ( vazhakkai ) are generally firm, it requires a bit of effort in the cutting process. During that time, apply a little bit of oil in your hands and knife to avoid the creasy texture.
Soaking : After cutting the raw banana ( vazhakkai ) , soak them in salt water for 10 minutes to avoid dis-coloration.
Vazhakkai Podi (Fry) Recipe Step by Step
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| Take some raw banana |
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| Cut in half and place on a steamer |
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| cover and steam |
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| once they are cooked |
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| cool them and peel em |
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| Break them into small pieces |
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| Take your ingredients for roasting |
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| heat oil |
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| Add everything in |
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| Roast till golden |
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| allow to cool down |
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| Take them in a blender |
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| powder em |
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| Heat some more oil |
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| Add in mustard and urad dal |
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| add in curry leaves |
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| saute them for 30 sec |
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| add in banana |
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| season with salt |
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| toss well |
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| pour in some water |
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| mix them well |
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| sprinkle the powdered spices |
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| toss well |
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| let them fry for few mins |
Expert tips
Here are some of the tips and tricks to be followed for perfect vazhakkai podi fry recipe
- Choose a very firm, raw green banana. Small to medium size bananas tend to cook even better and have a better texture.
- Soak the slices of raw banana ( vazhakkai ) in salt water for 10 minutes to avoid turning them into black.
- Freshly roasted spices should be cool before grinding. The masala powders should be grounded finely.
- Sprinkle little water to avoid sticking.
- For beginners, use a non-stick pan for any fry recipe.
FAQ
1.How do I prevent vazhakkai ( raw banana ) from discoloration?
Soak the vazhakkai ( raw banana / plantain ) in salt water for 10 minutes to avoid discoloration.
2.How to avoid the creasy vazhakkai ( raw banana ) texture?
Apply a bit of coconut oil or cooking oil in between yours and also in the knife, to avoid the dirt and creasy texture.
3.Can I use store bought podi?
Yes, you can use store bought podi like sambar podi, idli podi for variation and convenience.
4.Can I store the freshly grounded powder ?
Yes, you can store the freshly grounded masala powder for upto 1 week. Since the powder doesn't include coconut and with minimal oil, it stays fresh for a week.
5.Can I use coconut for this recipe?
Yes, you can use coconut for making the spice powder or you can add grated coconut after frying the vazhakkai ( raw banana / plantain ).
Variations and Recipes
Kerala style Vazhakkai thoran : Vazhakkai thoran is one of the traditional Kerala recipes. It is prepared during weddings and special occasions. This recipe involves grated coconut and coconut oil.
Vazhakkai chips : Vazhakkai / plantain / raw banana chips is one of the traditional south Indian recipes. In the recipe, the raw bananas are thinly sliced, and deep fried in oil with a tweak of turmeric powder and salt.
Vazhakkai bajji : Vazhakkai bajji is a staple recipe in many households. The sliced vazhakkai are dipped in batter using gram flour, rice flour, chilli powder, and salt. It is a great rainy day snack. Serve it with coconut chutney.
Andhra style Aratikaya veppudu : It is a spicy andhra style vazhakkai podi fry recipe. It is prepared using garlic, green chilli and fresh spices. It is an irresistible spicy vazhakkai fry recipe.
More Raw Plantain Recipes
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Vazhakkai Podi (Fry) Recipe
Equipment
Ingredients
For Raw Banana
- 5 medium Vazhakkai / Raw Banana
- ¼ cup Water
- Salt to taste
For Roasting & Grinding:
- 1 teaspoon Gingelly Oil
- 3 tablespoon Splilt Channa Dal
- 3 tablespoon White Toor Dal
- 4 no Dry Red Chilli
- ¼ teaspoon Asafoetida / Kaya Podi / Hing
For Tempering
- 2 tablespoon Gingelly Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Split Urad dal
- 1 sprig Curry leaves
Instructions
- Cut bananas in half and steam them for 15 to 20 mins till the bananas is cooked completely. Now peel them and break them into rough pieces.
- Now make the spice powders. Heat oil and fry all the ingredients on a low flame till they are nicely golden. This will take around 5 mins. Allow them to cool down and powder them finely.
- Now heat oil in a kadai. Add in all the tempering spices and saute them for a min.
- Add in the cooked broken banana and season them with some salt. Toss well. Now add in some water and sprinkle in the powdered spices. Mix well. Let them fry for 5 mins or so. Switch off the flame and serve with rice.
Notes
- Choose a very firm, raw green banana. Small to medium size bananas tend to cook even better and have a better texture.
- Soak the slices of raw banana ( vazhakkai ) in salt water for 10 minutes to avoid turning them into black.
- Freshly roasted spices should be cool before grinding. The masala powders should be grounded finely.
- Sprinkle little water to avoid sticking.
- For beginners, use a non-stick pan for any fry recipe.
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.
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Rumana Ambrin
So yummy and delicious...
Amirtha
Excellent Aarthi.. I love you so much Akka..
Hamaree Rasoi
Raw banana dry curry looks delicious. Excellent preparation.
Deepa
Rani Acharyulu
Delicious and yummy stir fry.
Pretend Chef
This looks delicious. Yummy!
J
Hi Aarthi,
Did try this..the taste was good, but color was very mild was not appealing like yours.
2. The banana pieces and the masala dint stick to each other well.
Any advice?
Aarthi
@JThere may be two reason, one you haven't cooked banana well. Or you didn't add water before adding the spices
Suni Mouli
Nice recipes and thank you so much
Suni Mouli
Nice recipes and thank you very much
selvamani sangavi
Nice receiipe
Melissa
Most of the spices have never heard of where do I find them I would love to make some of your recipes but I would need to go on a spice buying trip first.
Neha
Hi Maam.
Can i boil the banana instead of steaming?
Aarthi
yes you can