Vazhakkai Varuval Recipe: Raw Banana Roast
Embrace the vibrant flavors of South Indian cuisine with this delightful recipe for Vazhakkai Varuval, a deliciously spiced raw banana roast that perfectly complements your lunch table. The crispy texture of the plantains combined with aromatic spices makes it a standout dish that is diabetic-friendly and immensely satisfying. Whether paired with steaming rice, a tangy tomato rasam, or a bowl of sambar, this dish is sure to impress!
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw Banana (Plantains) | 2, sliced |
| Red Chilli Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 2 teaspoons |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Sunflower Oil | As required |
| Mustard Seeds | 1 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Curry Leaves | 2 sprigs |
| Dry Red Chillies | 2 |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~120 kcal |
| Protein | ~2 g |
| Total Fat | ~6 g |
| Saturated Fat | ~1 g |
| Carbohydrates | ~15 g |
| Fiber | ~3 g |
| Sugars | ~1 g |
| Sodium | ~150 mg |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Servings
- Servings: 4
Cuisine
- Cuisine: South Indian
- Course: Lunch
- Diet: Diabetic Friendly
Instructions
-
Prepare the Raw Bananas: Begin by peeling the skin off the raw bananas and slicing them into thick pieces. To prevent oxidation and browning, place the sliced bananas in a bowl of water until you are ready to cook.
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Heat the Oil: In a skillet or frying pan, heat a generous amount of sunflower oil over medium heat. The oil should be hot enough to cook the spices but not smoking.
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Add Mustard Seeds: Once the oil is hot, add the mustard seeds and let them crackle. This will infuse the oil with a delightful nutty aroma.
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Incorporate the Spices: Immediately after the mustard seeds have started to crackle, add the dry red chillies, curry leaves, and asafoetida. Stir briefly to release the flavors of the spices into the oil.
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Cook the Raw Bananas: Carefully drain the water from the sliced raw bananas and add them to the skillet. Stir to mix with the spices.
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Season the Bananas: Sprinkle the red chilli powder, turmeric powder, coriander powder, and salt over the raw bananas. Toss everything together to ensure the banana slices are well-coated with the spices.
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Stir-Fry: Increase the heat to medium-high and stir-fry the raw bananas. You can cover the pan with a lid to help them cook through faster or leave it uncovered for a crispier texture. Cook until the raw bananas are tender on the inside and have a lovely golden crust on the outside, which should take about 15-20 minutes.
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Final Touches: Once the raw bananas have cooked thoroughly and are beautifully golden, taste and adjust the salt as needed. Remove from heat.
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Serve Hot: Transfer the Vazhakkai Varuval to a serving bowl. This delightful dish is best enjoyed hot, served alongside steamed rice, tangy tomato rasam, Vendhaya Keerai Sambar, crispy appalam, a drizzle of ghee, and a squeeze of lemon pickle for a wholesome South Indian feast.
Enjoy Your Meal!
Let the flavors of Vazhakkai Varuval transport you to the heart of South Indian kitchens, where every meal is crafted with love and tradition. Whether it’s a simple family lunch or a grand celebration, this dish will surely make every occasion special. Happy cooking!
