VAZHAKAI PODI MASS \ RAW BANANA CURRY 🥳😋😋

-

     







Vazhakai podi mass is a different version of using vazhakai ( Raw banana).

I like this because it is easy to make and tastes also different 

Let's see how it is prepared 

Ingredients 

Raw banana- 1

Chilli-1 chopped 

Ginger - 1 inch

Salt to taste 

Cooking oil-1tsp

Coconut oil - 2 tps

turmeric - a pinch

Lime juice 1tps 

Grated coconut -5tps

Tempering

Mustard , urud dal , channa dal , asafoetida - 1 tps each



Cooking time 15 mins 

Serves 2 

METHOD:

Apply cooking oil on all sides of raw banana evenly.



Place it on a mesh plate or on the stove in low flame 



Rotate the banana regularly until entire banana is baked (when the skin of the banana turns black , indicates its completely baked )



Allow it to cool ,rinse in cold water 

Now you will be able to peel the skin without any difficulty 

Grate the baked banana and set aside , grate the ginger also 



Heat the pan and add the coconut oil,once it gets hot add mustard seeds as soon as it poops add urud dal channa dal asafoetida and curry leaves one by one 



Once the dal turns golden, add the raw banana , saute for 2 mins 

Add a pinch of turmeric and salt to taste ans saute for a minute 

Now off the flame , add grates coconut and a spoon of lemon juice and mix it well  

The smoky banana curry is ready to serve Can be eaten with sambar and rasam rice 

Hope this recipe stirs your appetite😋😋

Do Follow me 

Share it with your friends and families !!!!!!!!!!

 



Comments

Post a Comment

Popular posts from this blog

Sponge dosa...Soft dosa...For lunch box/travel pack

-
Image
Sponge/soft dosa is really very soft, filling and ideal for lunch box or travel. It combines with any side dish (chutney or sambar) and delicious one. Let's see its preparation.  INGREDIENTS  Urud dal ( full) 1 cup Idlly rice 3 cups Aval(poha) 1 cup Fenu Greek 1 tsp Thoor dal 1 table spoon Salt to taste Oil to cook Wash rice, urud dal and soak for 5 hours with fenugreek and Toor dal Wash poha and soak for half an hour. As poha absorbs all water better use drinking water. First grind rice with dal in grinder or mixie. Once half grinded add poha and salt  and grind very soft. In between add water little by little  when the batter is gringed very soft transfer to a bowl. Allow to ferment for nearly 8 hours. Heat a dosa pan.(Entire process to be done in low flame).Mix the batter nicely .Adjust the water so that the batter falls easily.The batter should be little thick. Add 2 laddle of batter
Read more

TRADITIONAL SUNDAKAI SAMBAR

-
Image
  This is a traditional recipe made with fresh turkey berry  It regulates the stomach and bowel movement  Preparation time 25 mins Ingredients Turkey berry-1 Hand full (Fresh) Dhaniyaa- 2 Tbsp Channa dal- 1.5 Tbsp Red chilies -4 Pepper -1 Tsp Cooked thoor dal 50 grm  Few pieces of coconut  Fenugreek-1Tsb Tamarind -a small lemon size  Salt to taste  Asafoetida a pinch  Turmeric - a pinch  Mustard -1 Tsp  Curry leaves - 10 -15  Corriender leaves hand full Oil for seasoning  1 Green chili (slit) METHOD Wash the turkey berry and remove it from its twig. Smash it until the seeds come out  In a separate bowl add the smashed turkey berry and add water till it immerses, cook until it is 3/4 cooked  Heat a pan, add 1 Tsp of oil , add dhaniyaa, red chili, channa dal, fenugreek, pepper, coconut, and roast till golden brown and set aside to cool  In the same pan add 1Tsp oil, add asafoetida, mustard seeds, fenugreek, curry leaves, slit chilies. once it pops add tamarind extract (Soak tamarind in w
Read more

Mango thokku/Mango pickle - side dish for curd rice

-
Image
Mango thokku is the best side dish for curd rice. It can be handy to serve as a side dish for dosa,,chapati.It can be served as a filling between bread . Let see how it is prepared . Ingredients  Raw mango medium size 1 Gingelley oil 100ml Chilli powder 2 table spoon Salt 1 table spoon Mustard seed 1 tsp Asafoetida 1 pinch  Turmeric sticks 3 Fenugreek 1 table spoon Preparation time 10 mins Dry roast fenugreek and allow it to cool cut turmeric into small pieces  Grind it to fine powder.To this add fenugreek . Grind to fine powder and set aside.This powder can be used as topping for any variety rice which enhances its taste and flavour  Peel the skin of mango and grate it. Heat a kadai Add Gingelley oil and add Mustard seeds and Asafoetida once it is hot. Add the grated mango and saute it. sprinkle hand full of water and mix well.close and allow to cook well
Read more