Raw Banana - the cooking variety, is used to make Poriyal, Kuzhambu, Mandi etc. There are subtle variations in technique for each variety of poriyal. Here, the vegetable is chopped and then seasoned. This variety goes well with fiery Kuzhambu varities.
Raw Banana/Vazhakkai 2
Oil 2 Tbsp
Mustard ½ tsp
Urad dal ½ tsp
Dry Red Chili 3
Curry Leaves 2 sprigs
Salt to taste
Grated Coconut 2 Tbsp
Chop the raw bananas and drop them in water to avoid discoloration.
Heat oil in a pan. Splutter mustard seeds and urad dal. When it changes color, add dry red chilies and curry leaves.
Drain and add the raw bananas. Stir fry for 2 minutes. Add salt to taste and mix well.
Cook covered over a slow flame for 4 minutes, until the vegetable turns soft.
Sprinkle coconut and mix well. Stir fry on a high flame for a minute and take off heat.
Serve hot with any Kuzhambu and Rice.