Vazhakkai Poriyal Recipe - Raw banana Roast With Pepper
A diabetic friendly Tamil Nadu recipe with tablespoons sesame (gingelly) oil, mustard seeds, white urad dal (split). Ready in 35 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
9 steps- 1
We begin making the Vazhakkai Poriyal Recipe, cut the raw banana into half along with the skin and 1/2 cup of water and pressure cook for 4 to 5 whistles
raw banana(2) - 2
Turn off the heat and allow the pressure to release naturally
- 3
Once the pressure releases, peel the skin off the slice/ dice the cooked raw banana into small pieces
raw banana(2) - 4
Heat oil in a heavy bottomed pan over medium heat; add the mustard seeds, urad dal, and curry leaves and allow them to crackle and the dal to turn golden and crisp
mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon)sprig curry leaves - roughly chopped(1) - 5
Add the asafoetida, cooked raw banana, turmeric powder, black pepper powder and salt to taste
raw banana(2)black pepper powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)asafoetida (hing)(1/2 teaspoon)salt - to taste - 6
Roast the Vazhakkai Poriyal until it gets well combined and has a light crispy texture
- 7
Once done, turn off the heat, check the salt and spices and adjust accordingly
salt - to taste - 8
Transfer the Vazhakkai Poriyal / Raw Banana Roast into a serving bowl
raw banana(2) - 9
Serve the Vazhakkai Poriyal Recipe - Raw banana Roast as side dish along with Steamed Rice and Sambar for a delicious weekend lunch
raw banana(2)
Rate this recipe
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Vazhakkai Poriyal Recipe - Raw banana Roast With Pepper
A diabetic friendly Tamil Nadu recipe with tablespoons sesame (gingelly) oil, mustard seeds, white urad dal (split). Ready in 35 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
9 steps- 1
We begin making the Vazhakkai Poriyal Recipe, cut the raw banana into half along with the skin and 1/2 cup of water and pressure cook for 4 to 5 whistles
raw banana(2) - 2
Turn off the heat and allow the pressure to release naturally
- 3
Once the pressure releases, peel the skin off the slice/ dice the cooked raw banana into small pieces
raw banana(2) - 4
Heat oil in a heavy bottomed pan over medium heat; add the mustard seeds, urad dal, and curry leaves and allow them to crackle and the dal to turn golden and crisp
mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon)sprig curry leaves - roughly chopped(1) - 5
Add the asafoetida, cooked raw banana, turmeric powder, black pepper powder and salt to taste
raw banana(2)black pepper powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)asafoetida (hing)(1/2 teaspoon)salt - to taste - 6
Roast the Vazhakkai Poriyal until it gets well combined and has a light crispy texture
- 7
Once done, turn off the heat, check the salt and spices and adjust accordingly
salt - to taste - 8
Transfer the Vazhakkai Poriyal / Raw Banana Roast into a serving bowl
raw banana(2) - 9
Serve the Vazhakkai Poriyal Recipe - Raw banana Roast as side dish along with Steamed Rice and Sambar for a delicious weekend lunch
raw banana(2)
Rate this recipe
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