Chettinad style Vazhakkai Puli oothi Poriyal

Raw banana or Vazhakkai is one of the 'have to make' vegetables for all occasions at home. Typically, it would be Paruppu Masiyal, Kathrikka Kuzhambu and Vazhakkai Poriyal.
Vazhaikai is a versatile vegetable and there are different types of poriyal possible with this veggie. You can make it spicy of pain salted. While Enna Vazhakkai is the family favourite, Puli oothi poriyal, made during temple get togethers is mine.
Thai Poosam is one occasion where the Chettinad community (families) near our village go to Malayakkoil, a Murugan temple, and do annadhaanam. Parangikkai Aviyal (Yellow Pumpkin semi dry gravy) and Vazhakkai Poriyal are my favourite of the menu prepared. 

Raw Banana (Vazhaikai) - 1
Tamarind extract - 1 to 2 teaspoons
Salt - 1/2 teaspoon
Sambhar powder - 1 teaspoon
Oil - 5 teaspoons
Mustard seeds - 1/2 teaspoon
Urad Dal - 1/2 teaspoon
Fennel seeds (saunf/sombhu) - 1/2 teaspoon
Curry Leaves - 2 sprigs

Chop the raw banana into large pieces and mix with salt, sambhar powder (chilli powder), and tamarind extract.
Take 2 to 3 teaspoon Oil and water in a pressure pan and add the vegetables. Top with grated coconut.
Close cooker and pressure cook on high for 2 whistles.
Release pressure immediately and sauté with tadka. 
Heart oil in a pan and splutter mustard seeds, urad dal, curry leaves and fennel seeds.


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