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    Home » Dry Curries » Plantain Roast | Raw Banana Curry | Vaazhaikai Varuval

    Plantain Roast | Raw Banana Curry | Vaazhaikai Varuval

    Posted on November 10, 2015 · Last Updated on August 14, 2019 · By Srividhya G · 17 Comments

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    Plantain Roast or Raw Banana Curry is delicious rice accompaniment prepared with minimal ingredients. This varuval or vaazhaikai masala curry is easy to make, and you can whip this up in less than 30 minutes. Here is the detailed recipe of the Plantain Roast or Raw Banana Curry. 

    VaazhaikaiCurry2I like plantain curry only with the flavor of coconut or coconut oil it. So far my two recipes with plantain are with coconut base only. Yeriseri or Eriserry is a delightful gravy from Kerala with just coconut and peppercorns. The next one that I tried was the baked plantain chips with the drizzle of coconut oil.

    Now, this recipe also uses coconut oil even though it’s not mandatory. I learned this recipe from my BFF’s mom. She used to make this as a side for garlic Kuzhambu. Whenever I got to their house aunty would make this for me for sure. She made this dry curry just with regular cooking oil, but I just used coconut oil for more flavor.

    This curry goes well with any variety rice and also with any sambhar or Kuzhambu. I reduced the spice level so that Vaandu can also have it.

    How to prepare Vaazhaikai Masala Curry:

    PlantainCurry

     Ingredients:

    • Plantain / Raw banana – 2
    • Coconut Oil – 2 tsps.
    • Curry leaves – 1 strand
    • Ginger – Garlic paste – 1 tsp (adjust according to your taste)
    • Pepper powder – 1 tsp
    • Red chilly powder – ½ tsp (adjust according to your taste)
    • Water – 3 tbsps.
    • Mustard seeds – 1 tsp
    • Hing – ¼ tsp
    • Turmeric powder – ¼ tsp
    • Salt – ¾ tsp

    Steps:

    • Peel the skin of the raw banana and chop into small cubes.
    • Heat the pan or kadai and add coconut oil.
    • Once the oil is hot add the mustard seeds, hing and curry leaves.
    • As they start to splutter, add the ginger garlic paste and sauté for a minute.
    • Now add the chopped plantain.
    • To this add salt, pepper powder, turmeric powder, and red chili powder and mix well.
    • Sprinkle about 2 tbsps. of water and cover and cook for 3 to 4minutes.
    • Now remove the lid and reduce the heat and let it cook for five more minutes.
    • Make sure you stir the curry for every one to one and a half minute.
    • Once you get a nice crust, then turn off the heat.

    That’s it. The Plantain roast is ready.

    Notes:

    • Don’t cover and cook for more than 5 minutes.
    • Also, two to three tbsps of water is sufficient.
    • Don’t let it roast under high flame.
    • If required add one more tsp of oil.
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    5 from 1 vote

    Plantain Roast | Raw Banana Curry | Vaazhaikai Varuval

    Plantain Roast or Raw Banana Curry is delicious rice accompaniment prepared with minimal ingredients.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: Indian, TamilNadu
    Servings: 4
    Calories: 133kcal
    Author: Srividhya G

    Ingredients

    • 2 Plantain / Raw banana
    • 2 tsps Coconut Oil
    • 5 to 6 Curry leaves
    • 1 tsp Ginger – Garlic paste adjust according to your taste
    • 1 tsp Pepper powder
    • ½ tsp Red chili powder adjust according to your taste
    • 3 tbsps Water
    • 1 tsp Mustard seeds
    • ¼ tsp Hing
    • ¼ tsp Turmeric powder
    • ¾ tsp Salt

    Instructions

    • Peel the skin of the raw banana and chop into small cubes.
    • Heat the pan or kadai and add coconut oil.
    • Once the oil is hot add the mustard seeds, hing and curry leaves.
    • As they start to splutter, add the ginger garlic paste and sauté for a minute.
    • Now add the chopped plantain.
    • To this add salt, pepper powder, turmeric powder, and red chili powder and mix well.
    • Sprinkle about 2 tbsps. of water and cover and cook for 3 to 4minutes.
    • Now remove the lid and reduce the heat and let it cook for five more minutes. Make sure you stir the curry for every one to one and a half minute.
    • Once you get a nice crust turn off the heat.
    • That’s it. The Plantain roast is ready.

    Notes

    • Don’t cover and cook for more than 5 minutes.
    • Also, two to three tbsps of water is sufficient.
    • Don’t let it roast under high flame.
    • If required add one more tsp of oil.

    Nutrition

    Calories: 133kcal | Carbohydrates: 29g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 446mg | Potassium: 455mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1295IU | Vitamin C: 16.8mg | Calcium: 3mg | Iron: 0.7mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel

    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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    Filed Under: Dry Curries Tagged With: Blogging Marathon, plantain, Plantain Roast, poriyal varieties, vaazhakai curry

    Reader Interactions

    Comments

    1. harini says

      November 21, 2015 at 5:42 pm

      This one sounds delicious.

      Reply
    2. Sowmya:) says

      November 16, 2015 at 6:17 pm

      This looks yummy! Need some rasam rice and I am set!

      Reply
      • Vidhya@VVK says

        November 16, 2015 at 8:50 pm

        Thanks Sowmya and welcome here..

        Reply
    3. Rajani says

      November 14, 2015 at 1:19 pm

      Raw banana is an essential part of cooking in Kerala. This is the most simplest, yet tastiest way of eating it.

      Reply
    4. Pavani says

      November 12, 2015 at 12:51 pm

      Plantain curry looks and sounds so delicious.

      Reply
    5. Priya says

      November 12, 2015 at 1:14 am

      Wow, this curry makes me hungry, an excellent side dish to have with some sambar rice.

      Reply
    6. CHCooks says

      November 11, 2015 at 9:43 pm

      My mouth is literally watering. Craving for this right away!

      Reply
      • Vidhya@VVK says

        November 13, 2015 at 7:49 am

        Wish could send some.

        Reply
    7. Traditionally Modern Food says

      November 11, 2015 at 12:02 pm

      I love the first click Sri.. Easy and delicious side..

      Reply
      • Vidhya@VVK says

        November 13, 2015 at 7:49 am

        Thanks Vids

        Reply
    8. kushi says

      November 11, 2015 at 3:58 am

      Easy to make, flavorful and yummy recipe dear. Going to try this soon :-)

      Reply
      • Vidhya@VVK says

        November 11, 2015 at 7:37 am

        Thanks Kushi. Let me know how it turned out.

        Reply
    9. Bikramjit says

      November 11, 2015 at 3:54 am

      as always Yummylisciousssssssssssssssssssssssssss

      Happy Diwali to you and family and Everyone around you .

      Bikram’s

      Reply
      • Vidhya@VVK says

        November 11, 2015 at 7:36 am

        Thanks a lot and same to you too

        Reply
    10. MyCulinarySaga says

      November 11, 2015 at 2:25 am

      Been ages since I ate this.. I dont get raw banana’s here.. will keep it for my India trip – Mom’s to do list :P

      Reply
      • Vidhya@VVK says

        November 11, 2015 at 7:35 am

        he he.. Thanks. Let me know how you liked it.

        Reply
    11. Suma Gandlur says

      November 10, 2015 at 2:31 pm

      The curry sounds yummy.

      Reply

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