Vazhaikkai Curry is a simple, flavorful South Indian stir-fry made with tender boiled raw banana pieces tossed in a fragrant, freshly ground spice mix. Red chillies and raw rice are dry-roasted and powdered, then stirred through the banana after a classic tempering of mustard seeds, urad dal, asafoetida, and curry leaves. Finished with a generous sprinkle of coconut gratings, it’s lightly spiced, aromatic, and delicious served either hot or cold.
Here’s a simple recipe to make this curry: Serve hot with rice or roti. Adjust the spices according to your taste preferences. Enjoy!
Vazhaikkai Curry Recipe
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Vazhaikkai (Banana) Curry
Learn how to make a delicious South Indian dish called Vazhaikkai curry using raw bananas. Serve with rice or roti. Enjoy!
5
servings10
minutes15
minutesIngredients
Green banana – 1
Coconut gratings – 1 tablespoon
Red chillies – 2
Raw Rice – 2 teaspoons
Turmeric powder- 2 pinches
Oil – 2 teaspoons
Mustard – ½ Teaspoon
Urad Dal – 1 Teaspoon
Asafoetida – 2 pinches
Curry Leaves – Few
Salt – ½ Teaspoon Or As Per Taste
Directions
- Peel the banana and chop it into small pieces.
- Place the chopped banana in a pot and add a dash of turmeric powder and a pinch of salt. Cover with water and bring to a boil. Cook until the banana pieces are soft, then drain and set aside.
- In a skillet, dry roast red chillies and raw rice without oil until the rice turns light brown. Allow them to cool, then grind into a fine powder.
- Heat some oil in the same skillet and add mustard seeds. Wait until they start to pop, then add urad dal, asafoetida powder, and curry leaves. Fry for a few seconds.
- Add the cooked banana and a pinch of salt if needed. Sprinkle in the rice and chilli powder, stirring everything together well.
- Finally, top with coconut gratings, mix once more, and serve the dish either hot or cold as preferred.
Hi Kamala,
Just wanted to say a big thank you for all your recipes. I have tried a lot of your recipes and all of us in the family like it very much.Your tips have really added flavour to my cooking.Thank you once again.
Ramya