Vazhaikkai Poriyal | Plantain Curry

Vazhaikkai Poriyal is a mild & tasty poriyal made by tempering vazhaikkai with onion, coconut & spices. Vazhaikkai Poriyal is a good alternate to regular vazhakkai fry, easy to make and a good choice to side it up with masala rice varieties. How to make Vazhaikkai Poriyal is featured in this post with step by step pictures.

Vazhakkai(Raw Banana / Plantain) is one of my favorite veggies…..I love any dish made with vazhakkai, I’ve already posted vazhakkai podimas, vazhakkai varuval, and 2 types of vazhakkai curry recipes.This poriyal is a quick side dish that you can make and pair it up with any spicy kuzhambu and call it a days lunch as I did 🙂 I love podimas and this stir fry the best as its less spicy yet flavourful making best combination with spicy curry and rice….yum!

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Vazhaikkai Poriyal | Plantain Curry

Vazhaikkai Poriyal is a mild & tasty poriyal made by tempering vazhaikkai with onion, coconut & spices. Vazhaikkai Poriyal is a good alternate to regular vazhakkai fry, easy to make and a good choice to side it up with masala rice varieties. How to make Vazhaikkai Poriyal is featured in this post with step by step pictures.

Prep Time15 minutes mins

Cook Time25 minutes mins

Servings2 people

AuthorSharmilee J

1x2x3x

Ingredients

• 1 vazhakkai / raw banana / plantain (after chopping comes to 1 cup roughly)
• 1 medium sized big onion finely chopped
• 2.5 tablespoon coconut
• 1/4 teaspoon turmeric powder
• salt to taste

To Temper:

• 2 teaspoon oil
• 1 teaspoon mustard seeds
• 1/8 teaspoon hing
• 1/2 teaspoon jeera
• 1 pearl garlic
• 1/2 teaspoon urad dal
• a sprig curry leaves

Instructions

• Peel off the skin of vazhakkai and cut them into bite sized pieces.
• Boil water(just till immersing level) and add the chopped pieces into it along with little salt and turmeric powder.
• Cook until the veggie turns soft. Don't drain water. Keep the cooked veggie aside.
• Heat oil in a pan – add the items listed under ‘to temper’ let it splutter.
• Then add onion and saute till it turns transparent.
• Then add cooked vazhakkai, required salt and give a stir.
• Keep closed and cook for 2mins. Add coconut, give a quick stir and switch off.
• Serve Vazhaikkai Poriyal with rice and any kuzhambu of your choice!

Notes

• While peeling off the skin of plantain, grease your hands with oil to avoid stickiness.
• After cutting the veggie keep it immersed in water to avoid it from changing its color.
• Make sure you don't strain the water after cooking the veggie as all the nutrients will go off. I always add water till veggies immersing level while cooking and don’t drain the water.
• You can pressure cook the veggie too if you are confident about the cooking time.
• Do not overcook the veggie, it should be soft but hold its shape.
• I served this poriyal along with rice and arachuvita kuzhambu with mochai.
• Adding garlic helps to avoid gastric problems.
• Raw coconut is of less cholesterol so I always add coconut and immediately switch off for any poriyal. But if you are packing the poriyal then give a stir till coconut gets roasted then switch else it may get spoiled early.

Nutrition Facts

Vazhaikkai Poriyal | Plantain Curry

Amount Per Serving (75 g)

Calories 211 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g13%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 978mg43%

Potassium 572mg16%

Carbohydrates 38g13%

Fiber 4g17%

Sugar 19g21%

Protein 3g6%

Vitamin A 1395IU28%

Vitamin C 222mg269%

Calcium 72mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Vazhaikkai Poriyal

1. Peel off the skin of vazhakkai and cut them into bite sized pieces.Boil water(just till immersing level) and add the chopped pieces into it along with little salt and turmeric powder.Cook until the veggie turns soft.Dont drain water.Pin
2. Keep the cooked veggie aside.Heat oil in a  pan – add the items listed under ‘to temper’ let it splutter.Then add onion and saute till it turns transparent.
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3. Then add cooked vazhakkai,required salt and give a stir.Keep closed and cook for 2mins.Add coconut , give a quick stir and switch off.
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Serve with rice and any kuzhambu of your choice!

Expert Tips

• While peeling off the skin of plantain, grease your hands with oil to avoid stickiness.
• After cutting the veggie keep it immersed in water to avoid it from changing its color.
• Make sure you dont strain the water after cooking the veggie as all the nutrients will go off. I always add water till veggies immersing level while cooking and don’t drain the water.
• You can pressure cook the veggie too if you are confident about the cooking time.
• Do not overcook the veggie, it should be soft but hold its shape.
• I served this poriyal along with rice and arachuvita kuzhambu with mochai.
• Adding garlic helps to avoid gastric problems.
• Raw coconut is of less cholestrol so I always add coconut and immediately switch off for any poriyal. But if you are packing the poriyal  then give a stir till coconut gets raosted then switch else it may get spoiled easily.

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