Raw Banana Curry – Vazhakkai Curry Recipe

I love raw banana curry with full of masala flavor. Especially the vazhakkai curry that is served in Tamil nadu weddings / marriages. I was looking for one such recipe for long time. Recently I came across one in an YouTube channel. But the recipe called for deep frying raw banana pieces before adding the masala. I was hesitant to deep fry it. So I shallow fried the raw banana pieces in little oil, covered and cooked it till soft. Then roasted it in masala. Addition of fennel seeds, onion, garlic and ginger in the masala took this poriyal to the next level. Though it doesn’t taste like original kalyana veedu vazhakkai curry, it came out so well and flavourful. We all loved it. I started making this curry often these days.

Friends, do try this masala flavoured raw banana curry for your lunch. It tastes great with sambar, rasam and curd rice. You will love it for sure.  I have also captured the video for this recipe. I will try to edit and share it soon. Now , lets see this yummy vazhakkai curry with step by step pictures. 

Raw banana curry recipe / Vazhakkai curry

Raw banana curry recipe / Vazhakkai curry for rice

 

Cuisine: Tamil nadu

Category: Side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Raw banana - 2 Cooking oil - 2 tbsp ( to shallow fry banana pieces) Big onion - 1 Fennel seeds - 3/4 tsp Ginger - 1 inch piece Garlic cloves - 5 Turmeric powder - 1/4 tsp Sambar powder - 1 tsp Tamarind - 1 small piece ( optional) Salt and water - as needed To Temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Curry leaves - few

HOW TO MAKE RAW BANANA CURRY

1. Wash and peel the skin of raw banana. Chop into small cubes.
2. Heat oil and shallow fry the pieces. Cover and cook till it become soft.
3. Remove in a plate. Grind onion, garlic, ginger, fennel seeds, tamarind, sambar powder and salt to smooth paste adding water.
4. Heat oil and splutter mustard seeds, curry leaves. Add the masala paste and saute for few minutes.
5. Now add the raw banana pieces. Mix well and cook till raw banana is roasted well with nice flavor.
6. Switch off the flame and serve with rice . Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of raw banana. Chop into small cubes. Keep immersed in water till use. Heat 2 tbsp oil and shallow fry the pieces till light golden. Cover and cook till it becomes soft. Remove in a plate. Grind onion, garlic, ginger, fennel seeds, tamarind, sambar powder and salt to a smooth paste adding required water. Heat oil and splutter mustard seeds, urad dal and curry leaves. Add the ground masala paste and saute for few minutes. Now add the raw banana pieces and mix well. Cook in low flame till raw banana pieces are roasted well, becomes dry with nice masala flavor. Raw banana turns soft. Switch off the flame. Remove in a plate and serve hot with sambar, rasam and curd rice. Tastes yummy ! Enjoy !

Note

Adjust the quantity of chilli powder as per your need. Make sure masala is well coated in raw banana pieces. Saute till raw banana turns golden in color with nice masala flavor else it tastes bad

Try this easy, yummy raw banana curry and enjoy with rice.

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Hagalakayi Gojju – Karnataka Bitter gourd curry recipe

Karnataka brahmin style bitter gourd curry / Hagalakayi gojju is an yummy gravy for rice. This is the first time I am trying this recipe. It came out so well and yummy. There are many versions for this recipe. But this is a no onion, no garlic Udupi Brahmin style Hagalakayi gojju. I followed this recipe from a YouTube channel.

I am happy to include this recipe in my bitter gourd recipes list. I am sure I will make it often. Even Raksha had this gojju without any complaints as it has a mild sweet taste. Friends, if you are a bitter gourd lover, you must try this recipe for sure. Ok, lets see how to make Karnataka Brahmin style Hagalakayi gojju /Bitter gourd curry recipe with step by step pictures.

 

Bitter gourd curry - Hagalakayi gojju recipe

Bitter gourd curry - Hagalakayi gojju recipe

 

Cuisine: Indian

Category: side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Ingredients for dry roasting and grinding Urad Dal - 1/2 tbsp Sesame seeds - 1 tbsp Cumin seeds - 1/2 tbsp Fenugreek seeds - 1/4 tsp Grated coconut - 3/4 cup ( I used fresh) Red chilli - 8 (Byadgi chilli) Bitter gourd - 1 (Finely chopped) Tamarind - Small lemon size Jaggery - 1 tbsp Salt & water - as needed For Tadka: Cooking oil - 3 tbsp Mustard seeds - 1/2 tsp Red chilli - 1 Hing (asafetida) - 1/4 tsp Curry leaves - few Coriander leaves - to garnish

BITTER GOURD CURRY / HAGALAKAYI GOJJU

1. Wash and chop bitter gourd finely.
2. Heat a kadai and dry roast all the ingredients giver under “ roast and grind”.
3. Cool down and grind to a smooth paste. Set aside.
4. Heat oil in a cooker. Splutter mustard seeds, red chilli, hing and curry leaves.
5. Add finely chopped bitter gourd and saute for few minutes.
6. Add the ground masala, tamarind extract, jaggery, salt and water. Pressure cook in low flame for 2 whistles.
7. Open the cooker and check the consistency. Boil till it becomes thick but pourable.
8. Serve with plain rice adding ghee and enjoy !

METHOD - STEP BY STEP PICTURES

Wash and chop bitter gourd finely. Heat a kadai and dry roast all the ingredients given under “roast and grind”. Lastly add coconut, roast for few minutes and switch off the flame. Cool down and grind to a smooth paste. Set aside. Heat oil in a pressure cooker base. Splutter mustard seeds, red chilli, curry leaves, hing and asafetida. Add finely chopped bitter gourd and saute for few minutes till bitter gourd shrinks in quantity. Now add tamarind extract, jaggery, salt and ground masala paste. Add required water and mix well. Pressure cook in low flame for 2 whistles. Open the cooker after the steam is released naturally. You can see a layer of oil floating in top. Check the consistency. If its watery or thin, boil for few minutes to become thick but pourable. Serve with plain rice adding few drops of ghee. Enjoy !

Note

Adjust the quantity of tamarind and jaggery as per the bitterness of bitter gourd. Consistency of this gojju should be thick.You can adjust it as per your preference.

Try this Karnataka, Brahmin style Hagalakayi / Bitter gourd gojju.

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I have kept an adamant creeper plant (Pirandai chedi in Tamil) in my balcony garden. Usually I make Pirandai thogayal or Pirandai kuzhambu. Sometimes, I make Pirandai dosa OR Red rice Pirandai dosai too.  This time, I tried Pirandai podi for a change. It came out so tasty and flavorful. We enjoyed it mixing with plain rice adding ghee. I personally liked this podi with idli, dosa too.

Friends, do try this Pirandai podi at home / Adamant creeper chutney powder recipe and store up to 2 weeks, enjoy with plain rice, idli, dosa if you like.

Pirandai podi / Adamant creeper chutney powder for rice

Pirandai podi / Adamant creeper chutney powder for rice

 

Cuisine: Indian

Category: side dish

Serves: 1/2 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Pirandai / Adamant creeper sticks - 10 Urad dal - 2 tbsp Chana dal - 2 tbsp Sesame seeds - 1 tsp Red chilli - 3 Pepper - 1 tsp Cumin seeds - 1 tsp Tamarind - Gooseberry size Cooking oil / Gingely oil / Sesame oil - 2 tbsp Salt - as needed

HOW TO MAKE PIRANDAI PODI

1. Grease your hands with sesame oil generously to avoid itching.
2. Wash and peel the ridges of Pirandai. Chop into small pieces and set aside.
3. Heat oil and saute pirandai pieces till it shrinks in size and color turns light green or whitish.
4. Remove in a plate. In the same oil, saute urad dal, chana dal, red chilli, sesame seeds, pepper and cumin seeds in medium flame till dals turn golden in color.
5. Lastly add tamarind, salt and sauteed pirandai sticks. Mix well and let it cool down. 
6. Grind everything to a smooth powder. Transfer to an air tight box.
7. Store and use for 2 weeks.

METHOD - STEP BY STEP PICTURES

Wash the Pirandai sticks and set aside. Grease hands with sesame oil / Gingely oil generously. Peel the ridges of Pirandai sticks and chop into 1 inch pieces. Heat oil and saute Pirandai sticks till it shrinks in size and changes in color to light green. Remove in a plate. In the same oil, saute urad dal, chana dal, sesame seeds, pepper corns, cumin seeds and red chilli in low to medium flame patienly till the color of dal changes to golden. Lastly add tamarind, salt and sauteed Pirandai sticks. Mix well and let everything cool down. Grind to smooth powder and store in an air tight box. Serve with plain rice adding ghee.

Note

Pirandai podi can be prepared with many variations. You can skip tamarind if you wish but I recommend using it as it helps to reduce the itchiness of Pirandai while eating it. You can use either chana dal or Urad dal for variations.

  

  Healthy, tasty Pirandai podi is ready to use with plain rice, idli, dosa!

 

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Murungai keerai thogayal - Drumstick leaves Chutney Recipe

Murungai keerai thogayal is a super healthy and interesting thogayal recipe with drumstick leaves. Recently I started making drumstick leaves recipes regularly in my kitchen. Most of the time, I am making this soup recipe. Sometimes I try kootu, sambar, poriyal and this thogayal with it.

Among sambar, kootu, poriyal and thogayal, my choice is this thogayal. Then comes sambar. This drumstick leaves chutney / murungai keerai thogayal tastes so good even the kids in your house would love to have with plain rice adding ghee. Raksha who is a fussy eater when it comes to keerai recipes, loved this thogayal a lot.

Friends, do try this healthy and yummy murungai keerai thogayal / drumstick leaves chutney for rice and enjoy !. You can also try with idli, dosa if you like.

Murungai keerai thogayal / Drumstick leaves chutney for rice

Murungai keerai thogayal / Drumstick leaves chutney for rice, idli, dosa

 

Cuisine: Tamil nadu

Category: Side dish

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Murungai keerai / Drumstick leaves - 1 cup Big onion - 1 Tomato - 1 Tamarind - Small gooseberry size Garlic cloves - 5 Red chilli - 3 to 4 Coconut - 2 tbsp Turmeric powder - 1/4 tsp Urad dal - 2 tsp Chana dal - 2 tsp Hing / Asafetida - a pinch Salt & water - as needed To temper Sesame oil - 1 tbsp Mustard seeds - 1/2 tsp Red chilli - 1

HOW TO MAKE DRUMSTICK LEAVES CHUTNEY

1. Wash the drumstick leaves. Set aside.
2. Heat oil and roast urad dal, chana dal, red chilli, hing.
3. Lastly add coconut, roast for a minute. Switch off. Remove in a plate.
4. Add 1 tbsp oil again. Saute onion, tomato till tomato becomes mushy.
5. Add drumstick leaves and saute for 5 to 10 minutes. Switch off the flame.
6. Cool down and grind everything together to make a smooth paste.
7. Heat oil in a kadai. Splutter mustard seeds. Add red chilli and the ground paste.
8. Mix well and boil till thick. Remove and serve with plain rice adding ghee.

METHOD - STEP BY STEP PICTURES

Wash the drumstick leaves and set aside. Heat oil in a kadai. Saute chana dal, urad dal, red chilli and hing till dals turn golden in color. Lastly add coconut, mix well and switch off the flame. Remove in a plate. Heat oil in the kadai. Saute onion, garlic and tomato till tomato becomes mushy. Add drumstick leaves and saute for 5 to 10 minutes till it becomes soft and shrinks in quantity. Switch off the flame. At last grind everything together adding little tamarind to a smooth paste adding water and salt. Heat oil in a kadai, splutter mustard seeds, red chilli. Add the ground paste and saute for few minutes till it becomes thick. Remove and serve with plain rice adding ghee. Enjoy !

Note

Adjust the quantity of chilli as per your taste. You can skip tomato and use tamarind alone. In that case, add BIG gooseberry sized tamarind. To make it more healthy, you can add 1 tbsp of dry roasted sesame seeds too.

Healthy Drumstick leaves thogayal is ready to serve with plain rice.

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Vazhaithandu Poriyal – Banana stem poriyal recipe

This is my MIL’s style Vazhaithandu poriyal recipe (Banana stem curry) which is a super healthy and excellent side dish for sambar rice. We try to include Banana stem in our diet at least once in a week as it is a rich source of fiber, Potassium and Vitamin B6. It helps to ease constipation and is good for treating and preventing Kidney stones.

Mostly I make banana stem juice with buttermilk and salt. Sometimes I make poriyal, kuzhambu, thayir pachadi or add in sambar. Recent days I started to make Vazhaithandu dosa as well. Soon I will try to post a collection of all the Vazhaithandu recipes in my blog for easy reference.

Today’s recipe is a very easy and simple Tamil nadu style poriyal recipe with Vazhaithandu. My MIL makes it without onion and garlic but I used garlic today. Also she uses red chilli for spicy taste whereas I used sambar powder for variation. It came out so well. We all loved it. Even Raksha who eats only dosa with Vazhaithandu ate this poriyal today without complaints.

Friends, do try this yummy and healthy raw banana stem poriyal for rice and enjoy with your family. But make sure you use tender and fresh banana stem for best taste.

Vazhaithandu poriyal / Banana stem curry for rice

Vazhaithandu poriyal / Banana stem curry for rice - Easy and healthy side dish using Banana stem.

 

Cuisine: Tamil nadu

Category: Side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Vazhaithandu / Banana stem - 1 Moong dal - 1 tbsp Sambar powder or red chilli powder - 1/2 tsp Turmeric powder - 1/4 tsp Salt - as needed Water - to cook Grated coconut – 1/4 cup To temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 2 tsp Cumin seeds – 1/2 tsp Curry leaves - few Garlic - 5 cloves Coriander leaves - to garnish

HOW TO MAKE BANANA STEM PORIYAL

1. Remove the outer sheath of Banana stem.
2. Wash and chop into circles and dip in thin buttermilk.
3. Chop finely and keep it immersed in buttermilk till use.
4. Take the chopped banana stem in a plate and add salt, moong dal.
5. Mix well and keep the plate in a slanting way for 15 minutes. Water drains out. Discard the water. 
6. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, cumin seeds and curry leaves. 
7. Add garlic cloves and saute for a minute. Squeeze the banana stem and add to kadai.
8. Add turmeric powder and mix well. Sprinkle some water and cover the kadai. Keep the flame low and cook till moong dal and banana stem turns soft.
9. Lastly add the sambar powder and grated coconut. Mix well and cook for few more minutes.
10. Switch off the stove and garnish with coriander leaves if you like.
11. Serve with sambar and rasam rice. Enjoy !

METHOD - STEP BY STEP PICTURES

Remove the outer sheath of the banana stem and chop into thin roundels. Keep in buttermilk till use. Now take the roundels and chop finely into small cubes. Keep them immersed in buttermilk. Take the chopped banana stem in a plate. Add salt, moong dal and mix well. Keep the plate in a slanting way so that banana stem leaves water which collects in the plate. Discard the water. Heat oil in a kadai and when it gets heated, splutter mustard seeds, urad dal, chana dal, cumin seeds and curry leaves. Add chopped garlic and saute for few minutes. Squeeze the banana stem and add to the kadai. Keep the flame low and saute for few minutes. Add turmeric powder and mix well. Sprinkle some water and cover cook till dal and banana stem turns soft and cooked well. Lastly add the grated coconut, sambar powder or red chilli powder. Mix well and cook for few minutes in low flame till raw smell goes off. Switch off the flame and garnish with coriander leaves (optional). Enjoy !

Note

You can saute red chilli along with garlic and skip chilli powder / sambar powder for less spice. For variations, you can skip garlic and make it without onion and garlic. If you like, you can add one finely chopped onion along with garlic and make this poriyal. Healthy and tasty Vazhaithandu poriyal is ready !

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Andhra style Cucumber dal / Dosakaya pappu is a super easy, quick dal recipe that can be prepared directly in a pressure cooker. Last week I had shared Karnataka style Cucumber palya / Salad Cucumber curry for rice. Its a super easy recipe. Similarly this Andhra style Dosakaya pappu is a super quick and healthy recipe with the combination of dal. I referred so many websites for this recipe and watched Vahchef’s YouTube video after a long time. 

Generally Andhra people use Yellow Cucumber for this recipe but I used Salad Cucumber as I had lots in my pantry. Even Vahchef used the Salad Cucumber in his video. So I was double happy and tried it confidently. Surprisingly it came out very well and most comforting with rice adding ghee. We all liked it. 

Friends, do try this Andhra special Dosakaya pappu recipe / Yellow Cucumber Dal for rice. You can enjoy with roti as well. Share your feedback with me!

Check out my Karnataka style Cucumber curry / Southekayi palya recipe too. 

Dosakaya Pappu | Andhra style Cucumber Dal Recipe

Dosakaya Pappu | Andhra style Cucumber Dal Recipe for rice

 

Cuisine: Andhra

Category: Side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Moong dal - 2 tbsp Toor dal – 2 tbsp Cucumber – 1 or 2 ( I used Salad Cucumber) Big onion - 1 Tomato – 1 (optional) Green chilli - 1 or 2 Ginger – 1 inch piece Turmeric powder - 1/4 tsp Tamarind - small gooseberry size Salt & water - as needed To temper Ghee - 1 tbsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Red chilli - 1 Crushed garlic - 10 Red chilli powder - 1/2 tsp Curry leaves - few Hing / Asafetida – a pinch Coriander leaves - to garnish

HOW TO MAKE DOSAKAYA PAPPU

1. Wash and peel the skin of Cucumber. Chop into big cubes.
2. In a pressure cooker base, take the dal, chopped cucumber, onion, tomato, green chilli, ginger, turmeric powder, salt and water.
3. Pressure cook in low flame for 2 whistles. Open the mash the dal.
4. Add little tamarind extract and boil well.
5. Temper all the ingredients given under “ To temper”.
6. Add to dal. Mix well and switch off the flame.
7. Garnish with coriander leaves. Serve with plain rice adding ghee.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of Cucumber, Chop into big cubes. Wash and chop onion, tomato (optional), green chilli and ginger. In a pressure cooker base, take the washed toor dal, moong dal, chopped cucumber, onion, green chilli, ginger and tomato pieces (optional). Add required water, turmeric powder, few drops of cooking oil and salt. Pressure cook in low flame for 2 whistles. Open the cooker after the steam is released. Mash it well. Add 1/4 cup of tamarind extract and boil for few minutes. Lastly temper mustard seeds, cumin seeds, red chilli, crushed garlic, red chilli powder and hing. Saute in low flame for a minute and add to dal. Boil the dal for few minutes till it reaches a desired consistency based on the thickness you need. Switch off the flame and garnish with finely chopped coriander leaves. Mix well and serve hot with plain rice adding ghee. Enjoy !

Note

I used only one green chilli as I have added red chilli and red chilli powder. Tomato is optional. Adding tamarind extract is enough. But I used tomato as well.

  

Easy, yummy Andhra style Dosakaya pappu is ready to relish with rice.

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Southekayi Palya – Cucumber Poriyal | Vellarikka Poriyal Recipe

Cucumber (Southekayi in Kannada, Vellarikai in Tamil, Vellarikka in Malayalam, Dosakaya in Telugu, Kheera in Hindi) is a super healthy vegetable that is usually consumed as a salad. We eat it as such or add in Kosmbari or green gram carrot salad. But this time, I tried a simple, Karnataka style palya / poriyal/ curry with cucumber. Generally people in Karnataka use Mangalore Cucumber also known as Sambar Cucumber for making side dishes. But I used the salad Cucumber today.

This Cucumber poriyal is a no onion no garlic recipe. Its so easy to make and its cooking time is very less because of its water content. Sendhil and Raksha couldn’t make out its cucumber curry. It was so tasty and flavorful. Friends, if you are bored of making salad with Cucumber, try this palya. You will love it.

Lets see how to make Karnataka style Southekayi palya recipe with step by step pictures.

Southekayi palya recipe / Cucumber curry / Vellarikai poriyal recipe

Southekayi palya recipe / Cucumber curry / Vellarikai poriyal recipe for rice

 

Cuisine: Karnataka

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Cucumber / Southekayi / Velarikkai - 2 Turmeric powder - 1/4 tsp Salt - as needed To Temper Coconut oil or cooking oil - 1 tbsp Mustard seeds - 1 /2 tsp Urad dal - 1 tsp Chana dal - 2 tsp Curry leaves - few Red chilli - 1 or 2 Asafetida / hing - 2 pinches Grated coconut - 1/4 cup Coriander leaves - to garnish

HOW TO MAKE SOUTHEKAYI PALYA

1. Wash and peel the skin of Cucumber. Chop into small cubes.
2. Heat oil in a kadai. Splutter mustard seeds, Urad dal, Chana dal, curry leaves, red chilli and hing.
3. Add chopped Cucumber pieces, turmeric powder and salt. Mix well.
4. Cover and cook in medium flame till Cucumber becomes soft.
5. If there is water, boil for few minutes to drain.
6. Lastly add the grated coconut and coriander leaves. Mix well.
7. Serve hot with rice.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of Cucumber/ Southekayi. Trim the ends, chop into small cubes. Set aside. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, red chilli and curry leaves. Add the Cucumber pieces, turmeric powder and salt. Mix well and cover cook in low to medium flame till Cucumber turns soft. No need to add water because the water content in Cucumber is sufficient to cook. (If needed sprinkle little water) Stir the curry once or twice in the middle. Once its cooked, add grated coconut, chopped coriander leaves and mix well. Cook for a minute and switch off the flame.  Enjoy with rice !

Note

No need to add water for cooking this vegetable. If necessary, just sprinkle little water. Say few tbsp. For variations, you can add sambar powder instead of red chilli. If you wish, you can grind coconut, one green chilli, 1/2 tsp cumin seeds, 2 small onion coarsely and add to cucumber once its cooked. It gives a nice flavor to poriyal more like Kerala style thoran.

Easy, yummy Karnataka style Cucumber palya is ready to serve !

Technorati Tags: Southekayi palya,Cucumber palya,Vellarika poriyal,Vellarikka poriyal,Southekayi recipes,Southekayi palya recipe,Karnataka style Palya recipes

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