Plantain Roast | Raw Banana Curry | Vaazhaikai Varuval

Sharing is caring!

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. 

I 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:

 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.

Print Recipe

0 from 0 votes

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

Keyword: Plantain Roast

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
• 1/2 tsp Red chili powder adjust according to your taste
• 3 tbsps Water
• 1 tsp Mustard seeds
• 1/4 tsp Hing
• 1/4 tsp Turmeric powder
• 3/4 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: 25.9% | Vitamin C: 20.4% | Calcium: 0.3% | Iron: 3.9%

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

Sharing is caring!