Vazhakkai Varuval – Raw Banana Roast Recipe
Description:
Vazhakkai Varuval is a quintessential South Indian dry preparation that brings out the natural flavors of raw bananas (plantains). This hearty dish is made by roasting sliced raw bananas with a combination of aromatic spices, making it a perfect accompaniment to a South Indian meal. The combination of turmeric, red chili powder, and coriander powder gives the dish a robust flavor, while mustard seeds, curry leaves, and dry red chilies infuse a depth of aroma. Ideal for those seeking a diabetic-friendly meal, this dish is simple yet full of flavor. Served best with steamed rice, rasam, or sambar, it makes for an excellent lunch option.
Cuisine: South Indian
Course: Lunch
Diet: Diabetic Friendly
Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Raw Banana (Vazhakkai) | 2, sliced |
| Red Chilli Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 2 teaspoons |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Oil | As required |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Asafoetida (Hing) | ½ teaspoon |
| Curry Leaves | 2 sprigs |
| Dry Red Chilies | 2 |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 3-4
Instructions:
-
Prepare the Raw Bananas:
- Peel the skin off the raw bananas and slice them into thick pieces.
- To prevent oxidation, place the sliced bananas in a bowl of water and set aside.
-
-
Heat Oil and Temper Spices:
- Heat oil in a skillet over medium heat.
- Add mustard seeds to the oil. Allow them to crackle and release their aroma.
- Once the mustard seeds crackle, add dry red chilies, curry leaves, and asafoetida (hing) to the pan. Let the spices sauté for a minute.
-
Cook the Raw Banana Slices:
- Drain the water from the raw banana slices and add them directly to the skillet.
- Add red chili powder, turmeric powder, coriander powder, and salt to taste. Stir well to coat the banana slices evenly with the spices.
-
Fry the Banana Slices:
- Toss the raw banana slices in the pan and stir-fry them over medium-high heat.
- Continue frying until the banana slices are golden and crispy on the outside, yet tender on the inside. You can optionally cover the pan to cook the bananas faster or leave it uncovered for a more crispy texture.
- Stir occasionally to ensure even cooking.
-
Final Adjustments and Serving:
- Once the bananas are cooked through and have a crisp golden outer layer, check for seasoning and adjust the salt to suit your taste.
- Turn off the heat and transfer the Vazhakkai Varuval to a serving dish.
-
Serving Suggestion:
- Serve the Vazhakkai Varuval hot with steamed rice, Tomato Rasam, Vendhaya Keerai Sambar, crispy appalam, a dollop of ghee, and a side of lemon pickle for a traditional South Indian lunch experience.
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 150-200 kcal |
| Carbohydrates | 30g |
| Protein | 2g |
| Fat | 4g |
| Fiber | 5g |
| Sodium | 150mg |
| Cholesterol | 0mg |
| Potassium | 350mg |
Tips:
- Vazhakkai Selection: Choose firm raw bananas (green plantains) for the best texture and flavor. Avoid overly ripe bananas as they tend to become mushy when cooked.
- Spice Variations: Feel free to adjust the spices based on your taste. Adding a pinch of garam masala or fennel seeds can give the dish a unique twist.
- Diabetic-Friendly: This dish is naturally low in carbohydrates and a healthy choice for diabetics. You can control the amount of oil used, making it even healthier.
Vazhakkai Varuval is a delicious and nutritious way to enjoy raw bananas, packed with traditional South Indian flavors. It pairs beautifully with simple sides like rice and rasam, making it a staple in any South Indian meal!
