Friday, 4 July 2014

Vazhakkai Varuval / Raw Banana Fry Recipe | Veg Starters Recipe

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I am back with a post after a very tiring and busy days... I often get disappointed if I don't read posts from my favourite bloggers... I wonder why they take so long to post but now I understand when I couldn't even publish an draft which was completely done. 

Its an interesting veg starter recipe which we always like to have on our dining table. In no minutes, the raw banana fry vanishes before my mom makes the next batch of frying. The spicy crispy outer with a juicy and soft inner blended with flavours will never let you stop having from just one!!! Trust me guys... Its definitely  a keeper recipe!!!
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VAZHAKKAI VARUVAL|RAW BANANA FRY RECIPE
Recipe Category: Chettinad | Veg Starters
Preparation Time: 5 minutes Cooking Time: 30 minutes Serves: 2
Ingredients:
Raw Banana - 1 peeled,chopped thick slices
To be grinded to coarse paste:
Coconut Flakes - 3 tbsp
Fennel Seeds - 2 tsp
Garlic Cloves - 2 pieces
Turmeric Powder - 1 tsp
Red Chilli Powder - 1 tbsp
Salt - to taste
Oil - For Shallow frying
Red Food Colour - a pinch (Optional)

Method of Preparation:
1. Peel the raw banana and cut it into thick slices and keep aside. In a mixie jar, add coconut flakes, fennel seeds and garlic. Just pulse for few seconds or continue adding the masalas. 

2. To the coconut mixture, add turmeric powder, red chilli powder and salt. Just sprinkle little water to grind to a coarse paste. Add the mixture to the raw banana slices and rub well to coat all the slices. 

3. In a pressure cooker, cook the coconut mixture coated raw banana for a whistle and simmer for few minutes and off. Open after the pressure is released. 

4. Heat oil in a tava or iron skillet, shallow fry the cooked raw banana on both sides until its slightly brown and roasted.

Notes:
  • You can cut the banana into thick slices or thin slices like I have cut for more crispy ones. Amma makes thick slices which is very good, since my hubby prefers crispy and roasted always I make slightly thinner ones than my amma's. 
  • Shallow frying is best as we have pressure cooked the raw banana. If you prefer deep frying, skip pressure cooking and make the coarse paste to a fine paste with little more water. 
  • Garnish with fried curry leaves, chopped onion and sprinkled chat powder.
  • Adjust the spice level to suit your taste and optional to add red food colour. 
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In Picture: Rice with Potato Coconut Milk Curry and Cluster Beans Stir Fry. 

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3 comments:

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