Vazhakkai Varuval – Raw Banana Fry

Vazhakkai Varuval-South Indian style pan roasted raw banana tossed in basic spices. These taste heavenly as a part of a typical South Indian lunch menu.

Like any sensible foodie human, i love my veggies fried sometimes. Sometimes being the operational word here. Its a different story when I go home though. Amma spoils me rotten with all her deep fried veggies stating that she never makes them when its just dad and her. But then, she makes puris every now and then. So i guess she is kind of even there with me when it comes to deep frying.

When I plan a menu for any given day, i think if one dish would complement the other. I dont make things randomly. Random is so not my style. So if its sambar or mor kuzhambu for lunch, then that day the curry is either roasted or deep fried or shallow fried. On one such day, i made this vazhakai varuval. No, i ve made this several other days too but then i had the common sense to click a picture of this super yummy varuval this time. This is such a simple recipe and yet so rewarding. Only, remember that you have to choose raw and firm plantains for making this fry.

Ingredients

The beauty of this dish is that it calls for very basic ingredients. Just make sure to choose raw plantains to make this curry. Semi-ripe plantains are slightly sweet and do not taste good when pan-fried.

Step by Step Method

Heat a cast iron or iron pan with 2 tablespoon oil.Pop the mustard. Once done, add urad dal, curry leaves and hing. When the dal turns a light brown, add the cubed raw plantains and mix well.

Turn down the flame to medium low and cook the plantains open until fried evenly.Takes anywhere between 15 to 20 mins.

Once done, check if the plantains have turned tender by pressing one with a fork.If it mashes up easily, then its done. The plantains must have a crunchy outer by this time. Now, add salt, chili powder and coriander powder and mix well. Cook further for 2 mins on medium flame.

Once done, transfer to a bowl. Serve hot as an accompaniment with rice and sambar or mor kuzhambu

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Vazhakai Varuval

Vazhakai Varuval- South Indian style raw plantains pan fried and seasoned with spices .

Prep Time7 mins

Cook Time20 mins

Course: Accompaniment, Vegetables

Cuisine: Indian- South, South Indian

Servings: 3

Ingredients

• 300 g peeled and cubed Raw plantains
• 1.5 teaspoon Red chili powder
• ½ teaspoon Coriander powder
• 1 sprig Curry leaves
• 1 teaspoon Mustard seeds 1 tsp
• 1 teaspoon Urad dal 1 tsp
• ⅛ th tspHing a large pinch
• ½ teaspoon Turmeric powder ½ tsp
• 1 teaspoon Salt or to taste
• 2 tablespoon Oil 2 tbsp

Instructions

• Heat a cast iron skillet with 2 tablespoon oil.
• Pop the mustard.
• Once done, add urad dal, curry leaves and hing.
• When the dal turns a light brown, add the cubed raw plantains and mix well.
• Turn down the flame to medium low and cook the plantains open until fried evenly.
• Takes anywhere between 15 to 20 mins.
• Once done, check if the plantains have turned tender by pressing one with a fork.
• If it mashes up easily, then its done.
• The plantains must have a crunchy outer by this time.
• Now, add salt, chili powder and coriander powder and mix well.
• Cook further for 2 mins on medium flame.
• Once done, transfer to a bowl. Serve hot as an accompaniment with rice and sambar or mor kuzhambu

Notes

1. The plantains have to be firm and raw or the curry will turn mushy.
2. The amount of oil mentioned here was sufficient for my cooking. You may require more or less depending on the size of the plantains that you choose
3. I use regular vegetable oil for this but canola or grapeseed or olive oil works well too.
4. Skip the hing ( asafoetidia) if you want a gluten free version.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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