Vazhaikkai Poriyal is a simple stir fried dish made by tempering raw plantains with onion, coconut and 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. Learn to make Vazhaikkai Poriyal with step by step pictures.
Vazhakkai is one of my favorite vegetable. I love any dish made with vazhakkai, I’ve already posted vazhakkai podimas, vazhakkai varuval, and 2 types of vazhakkai curry recipes. Do try this simple and easy vazhakkai poriyal and enjoy!
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About Vazhakkai Poriyal
Raw Banana also called Plantain or Vazhakkai is a versatile vegetable. 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 vazhakkai podimas and this stir fry the best as its less spicy yet flavorful making best combination with spicy curry and rice – yum!
Vazhakkai Poriyal Ingredients
- Vazhakkai – Choose 1 medium sized plantain.
- Onion – Onion is added after tempering and sauteed.
- Turmeric powder – Turmeric powder is added for flavor and color.
- Tempering – Oil is heated, mustard seeds is spluttered then hing, cumin seeds, urad dal and curry leaves is added.
Similar Recipes
- Carrot Stir Fry
- Carrot Beans Poriyal
- Cauliflower pepper fry
- Beetroot stir fry
- Broccoli stir fry
- More poriyal recipes
How to make Vazhaikkai Poriyal Step by step
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. Don’t drain water.
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 sauté till it turns transparent.
3.Then add cooked vazhakkai, required salt and give a stir. Keep closed and cook for 2 minutes. Add coconut, give a quick stir and switch off.
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 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 arachuvitta 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 easily.
Serving and Storage
Vazhakkai Poriyal can be served with rice and curry. This curry keeps well in fridge for 2 days, reheat and serve it.
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📖 Recipe Card
Vazhaikkai Poriyal Recipe
Ingredients
- 1 vazhakkai
- 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 garlic
- 1/2 teaspoon urad dal
- 1 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 sauté till it turns transparent.
- Then add cooked vazhakkai, required salt and give a stir. Keep closed and cook for 2 minutes. Add coconut, give a quick stir and switch off.
- Serve 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 easily.
Sangeetha M
simple yet yummy poriyal..love it with sambar rice..nice clicks as always 🙂
sathya nammalwar
Nice Poriyal receipe 🙂
Geetha
Hey, Good to see your blog being listed in The top 30 Indian food bloggers of 2013 on Rediff. Congrats.
Torviewtoronto
deliciously done a favourite looks wonderful
Vaishnavi
Nice 1. Waiting for ur christmas bakes this year
Unknown
Although I am frm Maharashtra I hv an natural liking fr Kerala veg dishes .I liked this receipe because I hv tasted it in Mysore Dasprakash .Thanks fr special tips at the end they make the receipe more authentic !
Deep Krishna
simple & very illustrative post..Very useful…Sharmilee..
Raks anand
Always comes handy when I am in hurry, yet tasty 🙂 Loved the Christmas mood in your blog
Hari Chandana P
Lovely poriyal.. looks yummy!!
dassana
this is what i often make with raw bananas. a simple flavorful dish.