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Showing posts with label SIDE DISH FOR RICE. Show all posts
Showing posts with label SIDE DISH FOR RICE. Show all posts

June 16, 2018

Alugadde Palya Recipe – Karnataka Style Potato Palya For Rice

 Alugadde Palya Recipe For Rice

After a long time I tried few Karnataka recipes in my kitchen. I prepared Karnataka style bele rasam, Raw mango gojju and Potato Palya/ alugadde palya for rice. As always, my wonderful school moms friends are the source for these recipes as well. I learnt this aloogadde palya / potato curry / urulaikizhangu poriyal recipe from my friend Archana. Usually people in Karnataka make aloogadde palya for poori or to stuff masala dosa. But this version is served as side dish for rice. So it is different from the usual ones. It can be made in a simple way just by tempering onion, green chilli. But my friend Archu told me to add little Vangibath masala powder for more flavor. So I too followed the same. It came out really well and tasty. Raksha loved it a lot. I served with Raw Mango gojju. It was so good. Friends, do try this Karnataka style alugadde palya for a change and enjoy ! Lets see how to make potato palya recipe with step by step pictures.

Alugadee Palya Recipe For Rice


Aloogadee Palya Recipe For Rice

Alugadee Palya Recipe / Potato curry for rice


Cuisine: Karnataka
Category: Side dish for rice
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS


  • Boiled potato - 4 nos 
  • Big onion - 1 no
  • Green chilli - 2 to 3 nos
  • Grated coconut - 1/3 cup
  • Vangibath masala powder - 1/4 tsp (optional)
  • Turmeric powder - 1/8 tsp
  • Water & Salt - as needed
  • Coriander leaves - to Garnish
To Temper
  • Cooking oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Cumin seeds – 1/4 tsp
  • Curry leaves – Few
Lemon juice - Few drops

METHOD

  1. Wash and pressure cook potato adding turmeric powder and required water.
  2. Peel the skin and chop into cubes. Set aside.
  3. Temper and saute onion, green chilli. Add potato cubes, salt and grated coconut.
  4. Mix well. Lastly sprinkle Vangibath masala powder, stir gently. Squeeze lemon juice. 
  5. Serve with rice.

METHOD - STEP BY STEP PICTURES

  • In a pressure cooker base, take the washed potato. Add turmeric powder and required water. Pressure cook in low flame for one whistle. Remove after the steam is released. Peel the potato. Chop into cubes. Set aside.

  • Heat oil in a kadai. Temper mustard seeds, urad dal, cumin seeds and curry leaves. Saute onion, slit green chilli. Cook till onion becomes transparent.
    alugadde palya recipe
  • Add chopped potato, required salt. Mix well. Finally add the grated coconut and sprinkle Vangibath masala powder. Toss gently. Switch off the flame and squeeze lemon juice. Mix and serve.
    alugadde palya recipe alugadde palya recipe
  • Serve with rice, rasam rice or sambar rice.Enjoy !

Note

  • Adjust the quantity of green chillies as per your taste. You can either use slit green chilli or chop it finely.
  • You can skin Vangibath masala powder and make this palya.
  • If you don’t have Vangi bath masala powder, use 1/4 tsp of red chilli powder and 1/4 tsp of garam masala powder.
Try this easy, yummy Aloogadde palya for rice and enjoy ! I served it with
Karnataka style Raw mango gojju.
Potato palya for rice



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June 11, 2018

Vendhaya Keerai Paruppu Kadayal – South Indian Methi Dal Recipe

Vendhaya keerai kadayal
 Today I have shared a South Indian version of methi dal called as vendhaya keerai paruppu kadayal in Tamil. I learnt this easy, one pot dal recipe from my neighbor. Its a no grind recipe without coconut. Usually I make vendhaya keerai kootu using moong dal and ground coconut paste. When my neighbor shared this easy kadaiyal with similar ingredients like kootu, I got tempted to try it. We can mix this paruppu kadayal with plain rice adding ghee. It tastes yum. As it an easy recipe which can be prepared easily in a pressure cooker, bachelors and working women may find it helpful to cook easily during busy morning hours. Do try this easy vendhaya keerai paruppu and let me know your feedback.

Vendhaya keerai paruppu kadayal


Vendhaya Keerai Paruppu Kadayal –Methi Dal Recipe


Vendhaya keerai kadayal

Vendhaya keerai paruppu kadayal - South Indian methi dal recipe for rice


Cuisine: South Indian
Category: Side dish for rice
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup = 250ml
  • Fenugreek leaves / Vendhaya keerai / Methi leaves - 1 cup
  • Moong dal - 1/4 cup
  • Ripe tomato - 1 no
  • Green chilli - 1 no
  • Big onion or small onion - 1 no / 8 nos
  • Garlic cloves - 5 nos
  • Chilli powder - 1/4 tsp to 1/2 tsp (adjust)
To Temper
  • Ghee - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Crushed garlic cloves - 4 nos

METHOD

  1. Wash the fenugreek leaves and set aside.
  2. In a pressure cooker base, take the dal, leaves, chopped tomato, onion, garlic cloves and chilli powder.
  3. Pressure cook in very low flame for 2 whistles.Mash the dal completely.
  4. Temper all the ingredients and add to the dal. Mix well.
  5. Serve with plain rice adding few drops of ghee.

METHOD - STEP BY STEP PICTURES

  • Wash and clean the fenugreek leaves. In a pressure cooker base, take moong dal, washed fenugreek leaves, chopped tomato, onion, garlic cloves, slit green chilli, chilli powder, salt and turmeric powder. Cook for 2 whistles in low flame.  Alternatively you can pressure cook dal and remaining ingredients separately. For variations, you can saute the methi leaves in oil till it shrinks, then add to the cooker.
    Vendhaya keerai paruppu kadayal
  • Open the cooker after the steam is released. Mash the dal mixture with a whisk or ladle. Check for taste and add more salt if needed.
    Vendhaya keerai paruppu kadayal
  • In a small kadai, heat ghee. Splutter mustard seeds, cumin seeds, crushed garlic cloves and curry leaves. Add to the dal. Mix well and boil for few minutes till semi thick in consistency. Garnish with coriander leaves and serve with plain rice adding few drops of ghee.
    Vendhaya keerai paruppu kadayal
  • Enjoy !

Note

  • Adjust the quantity of green chilli and chilli powder as per your taste.
  • You can also saute the fenugreek leaves in little oil before adding to the pressure cooker. It helps to reduce the bitterness of fenugreek leaves. 
  • If you want thick
Try this easy, yummy , healthy methi dal at home and enjoy with rice.

Vendhaya keerai paruppu

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June 2, 2018

Palak Sambar – Pasalai Keerai Sambar – Spinach Sambar Recipe

Palak sambar
We make keerai sambar for rice at least once in a week. Usually I add Arai keerai or mulai keerai (Amaranthus) to make sambar. This time I prepared keerai sambar with palak / pasalai keerai / spinach. It came out well with a nice flavor. We liked it very much. This sambar can be prepared quickly as palak takes less time to cook. This palak keerai sambar is definitely a welcome change from my Dal palak and Palak kootu. Friends, do try this healthy, yummy palak sambar / spinach sambar and share your feedback with me. Lets see how to make Tamil nadu style pasalai keerai sambar with step by step pictures.

Pasalai keerai sambar

Palak sambar - Spinach sambar - Pasalai keerai sambar


Palak sambar - Spinach sambar - Pasalai keerai sambar

Palak sambar - Spinach sambar - Pasalai keerai sambar


Cuisine: South Indian
Category: Sambar recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup - 250ml
  • Palak / Spinach / Pasalai Keerai - 1 cup
  • Toor dal - 1/3 cup
  • Tamarind - Big gooseberry size
  • Sambar powder – 1 to 1.5 tsp
  • Turmeric powder - 1/4 tsp
  • Big onion / small onions - 1 no / 15 nos
  • Curry leaves - Few
To Temper
  • Ghee - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Fenugreek seeds / methi seeds - 1/8 tsp
  • Red chilli - 1 no
  • Asafetida / Hing - 1/4 tsp

METHOD

  1. Wash and chop palak roughly. Soak tamarind in 1 cup water.
  2. Pressure cook toor dal in enough water and mash it.
  3. Heat oil in a kadai. Temper and saute onion, curry leaves.
  4. Saute palak and add tamarind extract, sambar powder, salt and turmeric powder.
  5. Let it boil for a minute. Lastly add the cooked dal and boil for few minutes.
  6. Transfer to a bowl and serve hot with plain rice adding ghee.Enjoy !

METHOD - STEP BY STEP PICTURES

  • Soak tamarind in 1 cup warm water for 15 minutes. In the mean time, take the toor dal, 1/4 tsp turmeric powder, few drops of cooking oil in a pressure cooker. Cook in low flame for one whistle. Open the cooker after steam is released. Mash the dal and set aside. Wash and chop the keerai roughly. Keep it aside. 
    Palak sambar recipe Palak sambar recipe
  • Heat oil in a kadai and splutter mustard seeds, methi seeds, urad dal, red chilli and curry leaves. Saute onion till transparent.
    Palak sambar recipe
  • Add the chopped palak and saute till the keerai shrinks in quantity. Add 1 cup of tamarind extract, sambar powder, turmeric powder, salt and hing.
Palak sambar recipe
  • Boil till onion & palak cooks well. Then add the cooked dal and boil for a minute. Add more water and adjust the consistency of sambar.
  • Palak sambar recipe
  • Switch off the flame and transfer the sambar to a bowl. Serve hot with plain rice adding few drops of ghee.
  • Enjoy!
    Palak sambar recipe

Note

  • Adjust the amount of sambar powder and red chillies as per your taste.
  • Do not use tomato as the combination of palak and tomato is not good for people with kidney stones.
  • For variations, replace sambar powder with 1 tsp of red chilli powder and 1/2 tsp of dhania powder.
Try this easy, yummy, healthy Palak sambar for rice and enjoy with your favorite poriyal / curry and appalam / papad !
Spinach sambar recipe

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May 24, 2018

Vazhakkai Podimas Recipe – Raw Banana Podimas

Raw banana podimas
Vazhakkai podimas/ Raw banana podimas/ Plantain podimas is a simple and interesting side dish for rice. In my house, we make podimas with potato usually. This time, I prepared podimas recipe with vazhakkai just for a change. We call it as Valakkai puttu. Both mom and MIL follow the same recipe. The key to make perfect raw banana podimas lies in the cooking of plantain. Every time I used to cook the plantain in a closed kadai or in an idli steamer but it takes more time to cook. So this time,I pressure cooked the raw banana with skin for just one whistle in high flame. It was cooked perfectly. Addition of more coconut is the second important point to make tasty podimas. I have discussed all these points in detail below. Friends, do check out this post and try this easy, yummy vazhakkai podimas at home. You can have this as a side dish for sambar rice, vatha kuzhambu rice and even with some spicy rasam rice. Ok, Lets see how to make Tamil nadu special side dish raw banana podimas/ vazhakkai puttu with step by step pictures.

Vazhakkai podimas recipe

Recently I got a collection of fruit bites and a pack of  Ragi, Kambu Koozh from Native Food Store. My family is a big fan of their readymade products. I have already tried thier millet pongal mix, Instant millet noodles, millets, cold pressed oils (Chekku ennai). We loved everything. This fruit bites is their recently launched product. They sent me few samples for taste & review them. I was so excited to see my favorite elandha vadai & tasted it first. It was so good and homely but I felt the seeds are more. Mango , woodapple and amla bites were tasty and bit spicy. Its really a healthy choice for snacks. We loved it very much. Price is also reasonable. Friends, do try their readymade food products from Native food store online. You will love it for sure👍. 



Raw banana podimas / Vazhakkai Podimas recipe


Raw banana podimas / Vazhakkai Podimas recipe

South Indian special, Tamil nadu style Vazhakkai podimas / Raw banana podimas for rice.


Cuisine: South Indian
Category: Poriyal Recipes
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS

1 cup = 250ml
  • Raw Banana - 1 no ( Big sized)
  • Big onion - 1 no ( finely chopped)
  • Green chilli - 2 nos
  • Curry leaves - Few
  • Ginger - 1/2 inch piece (chopped finely)
  • Turmeric powder – 1/4 tsp
  • Grated coconut - 1/4 cup
  • Salt & Water – as needed
To Temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Chana dal - 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • Asafetida / Hing - A pinch

METHOD

  1. Wash and pressure cook raw banana / Vazhakkai in high flame for one whistle.
  2. Raw banana should be 3/4 th cooked. Remove the skin and grate it using a bigger grater.
  3. Temper all the ingredients given above. Saute onion, green chilli, curry leaves and ginger.
  4. Add the grated vazhakkai, salt and turmeric powder. Mix gently.
  5. Lastly add grated coconut, toss well and switch off the flame. Enjoy with sambar rice!

METHOD - STEP BY STEP PICTURES

  • Wash and cut the raw banana (Vazhakkai) into two pieces. Take 1.5 cups of water in a pressure cooker base and add the vazhakkai. Cook in high flame for one whistle. Remove the lid after steam is released.
    Vazhakkai podimas recipe
  • Peel the skin of raw banana. Wash it under tap water to cool down the raw banana. Grate it using big sized grater. Set aside. Chop onion, green chilli, ginger and curry leaves.
    Vazhakkai podimas recipe
  • Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, cumin seeds. Saute onion, green chilli, ginger and curry leaves.
    Vazhakkai podimas recipe
  • Add grated raw banana. Mix gently. Lastly add grated coconut, mix well and switch off the flame.
    Vazhakkai podimas recipe
  • Enjoy with rice and papad !

Note

  • For variations, you can use red chilli instead of green chilli.
  • If you like masala flavor, you can try adding red chilli pwd, dhania powder and garam masala powder.
Try this easy, yummy raw banana podimas with rice and enjoy !

Vazhakkai podimas
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May 22, 2018

Drumstick Puli Kuzhambu – Murungakkai Kulambu Without Coconut

 Drumstick kuzhambu recipe

 Today’s drumstick puli kuzhambu/ Murungakkai kulambu is my MIL’s Tamil style vatha kuzhambu recipe adding drumstick. I made slight variations from the authentic procedure and made in a pressure cooker directly. We call this as murungakkai vatha kuzhambu. Some people name it as drumstick kara kuzhambu too. As this kuzhambu is without coconut, spices and masala, flavor of drumstick would be dominant. Sometimes my MIL adds brinjal and make it as kathirikai murungakkai puli kulambu. They both compliment well in taste and flavor. But I used only drumstick as Sendhil and Raksha are not fond of brinjal. Friends, If you are looking for some easy murungakkai vatha kuzhambu recipe with full flavor of drumstick, you must try this recipe. My mom also makes Tirunelveli style murungakkai puli kulambu but its with freshly ground spices. For this no grind recipe, sambar powder or vatha kuzhambu powder is the major ingredient. So anyone can make it quickly and easily. This kuzhambu recipe would be ideal for bachelors and working women to whip up a quick gravy for rice. So lets see how to make Tamil nadu style Murungakkai puli kuzhambu / Drumstick gravy for rice with step by step pictures.

Do check out my yummy Murungakkai poricha kuzhambu recipe, Murungakkai masala/ Drumstick poriyal and Drumstick sambar too.

Murungakkai kuzhambu recipe

Drumstick Puli Kuzhambu Recipe - Murungakkai Puli Kulambu For Rice


Drumstick Puli Kuzhambu Recipe - Murungakkai Puli Kulambu For Rice

Drumstick Puli Kuzhambu Recipe - Murungakkai Puli Kulambu Without Coconut For Rice


Cuisine: South Indian
Category: Kuzhambu varieties
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes


INGREDIENTS

1 cup = 250ml
  • Drumstick - 2 nos
  • Tamarind - Big gooseberry size
  • Sambar powder - 1 tbsp
  • Jaggery - 1 tsp
  • Turmeric powder - 1/8 tsp
  • Rice flour - 1 tsp
  • Salt - As needed
  • Water - 1 cup
To Temper & Saute
  • Sesame oil / Gingely oil OR Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Methi seeds - 1/4 tsp
  • Cumin seeds - 1/2 tsp
  • Toor dal - 1 tsp
  • Curry leaves - Few (chopped finely )
  • Small onion / Big onion - 5 nos / 1 no (chopped finely)
  • Garlic cloves - 10 (Whole ones) + 5 nos (chopped finely)

METHOD

  1. Wash and chop drumstick into finger size pieces.
  2. Soak tamarind in 1 cup warm water and take the extract.
  3. In a pressure cooker base, temper & saute all the ingredients.
  4. Add drumstick and saute for a minute. Then add tamarind extract, sambar powder, turmeric powder, jaggery and salt.
  5. Mix rice flour in little water and add to kuzhambu. Pressure cook everything in high flame for 2 whistles. Remove after steam is released.
  6. Serve with plain rice adding few drops of sesame oil.

METHOD - STEP BY STEP PICTURES

  • Soak tamarind in 1 cup warm water for 10 minutes. Wash and chop drumstick into pointer finger size pieces. Slit slightly in one side. Chop 1 big onion or 5 small onions,5 garlic cloves and curry leaves finely. Peel 10 garlic cloves and keep it whole.

  • In a pressure cooker base heat oil and splutter mustard seeds, methi seeds, urad dal, cumin seeds, toor dal. Add the finely chopped onion, garlic and curry leaves. Saute till onion turns transparent.
    Murungakkai kuzhambu recipe
  • Add drumstick pieces and saute for a minute. Add 1 cup of tamarind extract, sambar powder, turmeric powder, jaggery. Mix well and allow to boil in low flame. Dilute 1 tsp of rice flour in 2 tbsp water without lumps. Add to the boiling kuzhambu. Mix well and check for taste. Add more sambar powder & salt if needed.
    Murungakkai kuzhambu recipe
  • Close the cooker and put the weight valve. Keep the flame medium high. Cook for 2 whistles. If the drumstick is too tender, just cook for one whistle. You will get a nice aroma of cooked drumstick. Do not cook for long time because drumstick becomes mushy. Drumstick cooks in the steam itself. ( If you feel the drumstick may become mushy after cooking, keep the drumstick pieces in a small box without adding water and keep it inside the cooker itself. After 2 whistles, remove the lid after steam is released. Take the drumstick box and check its cooked well. Add the cooked drumstick pieces to the kuzhambu. Boil for a minute. Switch off the flame and transfer to a bowl. Give some standing time and serve with rice. )
    Murungakkai kuzhambu recipe
  • Open the cooker after the steam is released. Mix well and check for the consistency of kuzhambu. If its too watery, allow to boil for few minutes till thick. Switch off the flame and transfer the kuzhambu to a bowl. Add a tsp of sesame oil and few curry leaves. Close it with a lid.

  • Let it rest for 30 minutes to one hour before serving. Mix with plain rice and enjoy with any kootu, papad !

Note

  • Adjust the quantity of sambar powder as per your taste. You can also use vatha kuzhambu powder instead of sambar powder.
  • If you do not have sambar powder or vatha kuzhambu powder, you can use 1 tsp of red chilli powder + 1.5 tsp of dhania powder.
  • The quantity of spice powders may vary based on the tanginess of tamarind. So always check the taste and adjust them if needed.
  • This kuzhambu will be slightly watery. But it tastes great when mixed with plain rice.
Try this easy Murungakkai kuzhambu using pressure cooker and enjoy !
Murungakkai kuzhambu without coconut

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May 15, 2018

Ridge Gourd Kootu Recipe - Peerkangai Poricha Kuzhambu Recipe

Ridge gourd kootu recipe

Peerakangai kootu / Peerkangai poricha kuzhambu/ Beerakaya kootu (In Telugu) / Ridge gourd kootu (in English) is an easy, one pot side dish for rice. This ridge gourd kootu goes well with vatha kuzhambu and Kara kuzhambu rice. But we love to eat this poricha kootu by mixing with plain rice adding ghee. So I make this kootu slightly thin in consistency. Usually we make peerkangai kuzhambu and ridge gourd skin chutney / thogayal for rice. But when I was asking my MIL to teach some new recipes using ridge gourd, she suggested this easy poricha kulambu recipe that can be prepared directly using a pressure cooker. Friends, do try this easy peerkangai poricha kuzhambu for a change. You will love it for sure. I have used moong dal / Paasi paruppu in this kootu. You can also use Chana dal/ Kadalai paruppu just like hotel style kootu recipes. It tastes good for vatha kuzhambu and Kara kuzhambu. If you like, you can have it with chapathi too. Lets see how to make this easy peerkangai kootu in pressure cooker with step by step pictures.

Check out Andhra style Ridge gourd dal, Ridge gourd Kuzhambu , Turai Ki Sabji  for Chapathi.

Peerkangai kootu recipe

Peerkangai Kootu Recipe / Ridge Gourd Poricha Kootu


Peerkangai Kootu Recipe / Ridge Gourd Poricha Kootu

Peerkangai Kootu Recipe / Ridge Gourd Poricha Kootu using a pressure cooker - Side dish for Vatha kuzhambu and Kara Kuzhambu.


Cuisine: Tamil nadu
Category: Kootu Recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup = 250ml
  • Ridge gourd / Peerkangai - 1 no
  • Moong dal Or Chana dal - 1.5 tbsp
  • Turmeric powder - 1/4 tsp
  • Sambar powder - 1 tsp
  • Ripe tomato – 1 no ( finely chopped )
  • Salt & water - as needed
To Grind
  • Grated coconut - 1/4 cup
  • Rice flour - 1 tsp
  • Cumin seeds – 1/4 tsp
  • Water - To grind
To Temper
  • Coconut oil - 1 tbsp
  • Mustard seeds -1/2 tsp
  • Urad dal - 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • Big onion - 1 no ( finely chopped)
  • Curry leaves - Few

METHOD

  1. Wash and peel the skin of ridge gourd. Slice it.
  2. In a pressure cooker, temper and saute onion, tomato.
  3. Add chopped ridge gourd, moong dal, sambar powder, turmeric powder and salt.
  4. Grind coconut+rice flour+cumin seeds to smooth paste. Add to ridge gourd.
  5. Pressure cook in low flame for one whistle. Serve with rice or as side dish for vatha kuzhambu and kara kuzhambu.

METHOD - STEP BY STEP PICTURES

  • Wash and peel the skin of ridge gourd using a peeler. Chop into thick round shaped slices. Set aside. If you are using chana dal instead of moong dal, soak it in enough water for 30 minutes before cooking. No need to soak for moong dal.

  • In a pressure cooker base, heat coconut oil. Splutter mustard seeds, urad dal, cumin seeds and curry leaves. Saute onion till transparent. Add tomato and saute till mushy.
    ridge gourd kootu
  • Add the chopped ridge gourd and saute for a minute. Add moong dal , salt, turmeric powder and sambar powder. Saute quickly and add 1 cup of water. Let it boil in low flame.

  • In the mean time, grind coconut + rice flour to a smooth paste. Add the coconut paste to the boiling kootu in pressure cooker. Close the cooker and pressure cook in very low flame for one whistle.
    ridge gourd kootu
  • Open the cooker after steam is released. Mix well and check the consistency of kootu. If its too thick, add little water and mix well. If its too thin, boil for some time till thick. Serve with rice. ridge gourd kootu
  • Enjoy !

Note

  • For variations, you can use red chilli powder + dhania powder 1 tsp each instead of sambar powder.
  • You can make the same kootu using snake gourd, bottle gourd.
Try this easy, yummy peerkangai kootu for rice and enjoy !
I enjoyed it by mixing this kootu with plain rice and ghee. In the plate, you can find cabbage curry, goosberry thogayal and microwave roasted papad. 
Ridge gourd poricha kootu

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May 12, 2018

Raw Banana Roast - Vazhakkai Varuval Recipe

Raw banana roast
Tawa roasted raw banana fry / Vazhakkai varuval in Tamil was in my try list for years. Whenever my fellow bloggers post valakkai varuval in their Instagram feed, I drool at them😋. I know its a very simple recipe but somehow I never tried in my kitchen. Last week I tried this raw banana roast in dosa tawa for the first time. It came out very well. I haven’t used fresh masala like Chettinad version instead I used my sambar powder, garam masala powder and rice flour to the coat the raw banana pieces. It tasted great with sambar rice and curd rice. Raksha and Sendhil liked it very much. After trying this type of vazhakkai varuval, I am tempted to try more versions in the same. My neighbor from Pondicherry had taught me another version using freshly ground masala with coconut and fennel seeds. Soon I will try and post here. Now lets see how to make Tamil nadu style raw banana roast / Raw banana fry recipe with step by step pictures.

Check out

Raw banana roast recipe

Raw banana roast - Vazhakkai Varuval


Raw banana roast - Vazhakkai Varuval

Simple & easy South Indian style raw banana roast for rice.


Cuisine: South Indian
Category: Side dish for rice
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


INGREDIENTS

1 cup - 250ml
  • Raw banana - 1 no
  • Water - to cook raw banana
  • Red chilli powder - 1 tsp
  • Garam masala powder - 1/4 tsp
  • Turmeric powder - 1/4 tsp
  • Rice flour - 1 tsp
  • Salt - as needed.
To Temper
  • Sesame oil - 3 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/4 tsp
  • Cumin seeds - 1/4 tsp
  • Curry leaves - Few

METHOD

  1. Peel the skin of raw banana and chop into roundels.
  2. Boil water adding salt and half cook the raw banana pieces.
  3. Remove in a plate. Add spice powders and rice flour.
  4. Coat well. Heat oil in a pan and temper mustard, urad dal, cumin and curry leaves.
  5. Arrange the raw banana pieces in the pan. Shallow fry both sides till golden.
  6. Remove in a plate and enjoy with rice.

METHOD - STEP BY STEP PICTURES

  • Wash and peel the raw banana skin using a peeler. Chop into small roundels. Immerse in water till use to prevent discoloration.
    Raw banana roast recipe
  • Boil 2 cups of water adding some salt in a wide bowl. Add the chopped raw banana and cook for sometime. Raw banana should be just half cooked. Just prick with a fork. It should be hard to prick and unbreakable. Switch off the flame and drain the excess water.
    Raw banana roast recipe
  • In a wide plate, take the half cooked raw banana pieces. Add red chilli powder, turmeric powder, garam masala powder, rice flour and salt. Mix well to coat the pieces.
    Raw banana roast recipe
  • Heat oil in a wide pan. Temper mustard seeds, urad dal, cumin seeds and curry leaves. Arrange the raw banana pieces and cook in medium flame till its roasted well with golden brown color. Flip and cook the other side too.
  • Cook in low to medium flame to roast it properly with a nice color. You can increase the flame slightly whenever needed to achieve golden brown color.
  • Remove the roasted banana in a plate and cook the remaining raw banana pieces in the next batch.
    Raw banana roast recipe Raw banana roast recipe
  • Serve with sambar rice, rasam rice and curd rice. Tastes great !
    Enjoy !

Note

  • For variations, you can skip cooking the raw banana pieces and apply the masala directly, cook in tawa for more time.
  • For more masala flavor, you can add 1/2 tsp of powdered fennel seeds and 1/2 tsp of ginger garlic paste.
  • I have shallow fried the pieces adding sesame oil. You can use any cooking oil instead.
Try this easy raw banana roast and enjoy with sambar, rasam and curd rice.
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