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Raw Banana Sukka | Vazhakkai Sukka Recipe

Raw Banana Sukka is also known as vazhakkai sukka is made with raw banana, onions, spices, coconut, ginger and garlic. This is a vegetarian version of the world famous mutton sukka. Learn how to make raw banana sukka with step by step pictures and video.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 6 servings
Calories 239 kcal

Equipment

  • Cooking pot
  • Blender
  • Frying Pan or Saute Pan

Ingredients
  

For Cooking Raw Banana

  • 3 large Raw Banana / Vazhakkai peeled and chopped
  • 2 teaspoon Salt
  • 1 teaspoon Turmeric Powder
  • Water to cover the raw banana

For Making Masala

  • 2 medium Onions peeled & sliced
  • 1 large Tomato chopped
  • 2 no Green Chilli slit
  • 2 tablespoon Ginger Garlic Paste
  • 2 teaspoon Kashmiri Chilli Powder
  • 1 tablespoon Coriander Powder
  • 1 teaspoon Turmeric Powder
  • 2 teaspoon Garam Masala Powder
  • Salt to taste

For Sukka Masala

  • ½ cup Fresh Coconut
  • 2 teaspoon Fennel Seeds

For Tempering

  • 2 tablespoon Coconut Oil
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Split Urad dal
  • ¼ teaspoon Asafoetida | Hing
  • 1 sprig Curry Leaves

Instructions
 

  • Grind coconut and fennel seeds to a coarse mixture. Set this aside.
  • Start by cooking raw banana. Heat water in a sauce pan, add in salt and turmeric powder. Once it reaches a boil, add in cubed banana and cook for 5 to 7 mins. Turn off the heat and strain it. Set aside.
  • Heat oil in a kadai. Add in tempering spices, let them sizzle for 30 second. Add in onions tomatoes, green chilli and ginger garlic paste. Cook them for couple of mins.
  • Now add in all the spice powders and salt and cook for 2 more minutes. Now add in cooked banana and toss well with the masala.
  • Add in coconut paste and cook on a low heat stiring often for 10 mins till the water evaporates and masala coats the raw banana.
  • Serve with rice and gravy.

Notes

  • If you are using young tender raw banana, you can leave the peels on. 
  • Instead of using onions, you can use shallots.
  • If you want to make this jain style, leave the onions and garlic. Instead use just tomatoes and ginger.
  • The same recipe can be made with potato too.

Nutrition

Serving: 1servingCalories: 239kcalCarbohydrates: 41gProtein: 3gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 797mgPotassium: 591mgFiber: 5gSugar: 5gVitamin A: 465IUVitamin C: 32mgCalcium: 36mgIron: 2mg
Keyword dry dish, south indian lunch
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