Vazhakkai Pepper Fry is one of the delicious South Indian Poriyal variety thats rich in pepper flavor. With mild masala and rich pepper makes this plantain pepper fry more interesting and appetizing. Learn here how to make this poriyal with step by step pictures and instructions.
Vazhakkai Pepper Fry, is one the delicious stir-fry variety made with raw banana, freshly made pepper powder and mild masalas. Raw banana stir-fry and Potato stir-fry are very delicious accompaniment for many South Indian and North Indian main courses. Most of us make Vazhakkai vathakal or vazhakkai varuval as often. We can bring in slight variations to the conventional varuval recipe and make this poriyal much more inviting and appetizing. This Vazhakkai Pepper fry is one such recipe. Onions are sautéed along with mild spices which are then combined and cooked with raw banana slices. The final seasoning of pepper powder and garnishing of fresh coriander leaves to the cooked raw banana slices are the unique flavor of this poriyal.
Tips to make Vazhakkai Pepper Fry
Chop the Raw Banana into medium size pieces (about 1/4″ thickness).
Add right amount of water while cooking, otherwise the raw banana will be overcooked and turn out to be mushy. Start with 1/2 cup of water and add more if required.
Make fresh pepper powder if possible. This gives good flavor and tase
If you like this Vazhakkai Pepper Fry, then you can also try other Stir-Fry Recipes
Brinjal Stir Fry | Kathirikaai Kara Curry – Brinjal Stir Fry | Kathirikai Vathakal | கத்திரிக்காய் வதக்கல், very quick and easy to make Poriyal that goes well with any South Indian Main course like Sambar / Rasam / Kuzhambu or any variety rice like Lemon rice, Tomato Rice and even for Roti.
Bharwa Bhindi Recipe | Stuffed Okra Fry Recipe – Bharwa Bhindi is a popular Punjabi dish where the Okra (Ladys finger) is stuffed with dry and tangy spices and shallow fried. This is no onion no garlic recipe. The spices used for the stuffing are easily available in any Indian kitchen. It’s a great accompaniment for roti or paratha or even with rice varieties
Vazhakkai Mezhukkupuratti | Kerala Style Raw Banana Stir Fry – Mezhukkupuratti is one of the typical Kerala Stir-Fry made with vegetables like Raw Banana, Yam, Potato or any other vegetables. This Stir-Fry is a very delicious and easy to make side dish for any South Indian Main Courses.
Cuisine: Indian Recipes, Kerala, South Indian Recipes, Tamil Nadu Recipes
Equipments Needed
Heavy Bottomed Pan
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 30 minutesminutes
Servings: 4people
Calories: 290kcal
Author: Sowmya Venkatachalam
Vazhakkai Pepper Fry is one of the delicious South Indian Poriyal variety thats rich in pepper flavor. With mild masala and rich pepper makes this plantain pepper fry more interesting and appetizing. Learn here how to make this poriyal with step by step pictures and instructions.
2tspPepper PowderFreshly ground pepper adds more flavor
1tspSaltAdjust as needed
2tspCoriander Powder
¼tspTurmeric Powder
1tbspCoriander LeavesFor Garnishing
For Tempering
2tbspOil
1tspMustard Seeds
1tspSplit Urad Dal
FewCurry leaves
Instructions
Chopping Raw Banana
Wash the Raw banana, peel the skin. Slice the raw banana into medium size thickness around 1/4" thickness. Soak the slices in water till they are ready to be cooked. Soaking in water prevents from de-colorisation.
Tempering
Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add split urad dal and fry till the dal turns light brown. Add few curry leaves and give a mix.
Preparing Poriyal
Now, add the chopped onions to the pan. Saute the onions , Also add ginger-garlic paste. Saute the onions and ginger-garlic paste till the onions turn translucent.
Once the onions turn translucent, add coriander powder and turmeric powder. Give a good mix. Then add ½ cup of water. Also add salt and mix well.
Now, drain water from soaked raw banana slices. Add the raw banana slices to the pan. Cover the pan and cook the raw banana in a medium flame.
Some varieties of raw banana need more time to cook. Sprinkle water if needed to cook the raw banana completely. Gently mix occasionally to make sure the raw banana slices doesn't get stuck to the bottom of the pan and get burnt.
Once the raw banana is cooked completely, add freshly ground pepper powder and mix gently without mushing the cooked raw banana. Cover the pan and cook again for about 3 -4 minutes in a low flame.
Finally when the moisture is absorbed, garnish with coriander leaves and switch off the flame.
Serving
Relish this delicious Vazhakkai Pepper Fry with any South Indian Main Courses
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INSTRUCTIONS WITH STEP BY STEP PICTURES
CHOPPING RAW BANANA
Wash the Raw banana, peel the skin. Slice the raw banana into medium size thickness (around 1/4″ thickness). Soak the slices in water till they are ready to be cooked. Soaking in water prevents from de-colorisation.
TEMPERING
Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add split urad dal and fry till the dal turns light brown. Add few curry leaves and give a mix.
PREPARING PORIYAL
Now, add the chopped onions to the pan. Also add ginger-garlic paste. Saute the onions and ginger-garlic paste till the onions turn translucent.
Once the onions turn translucent, add coriander powder and turmeric powder. Give a good mix.
Then add 1/2 cup of water. Also add salt and mix well.
Now, drain water from soaked raw banana slices. Add the raw banana slices to the pan. Close the pan with lid and allow the raw banana to cook completely. Some varieties of raw banana need more time to cook. Sprinkle water if needed to cook the raw banana completely. Gently mix occasionally to make sure the raw banana slices doesn’t get stuck to the bottom of the pan and get burnt.
Once the raw banana is cooked completely, add freshly ground pepper powder and mix gently without mushing the cooked raw banana. Simmer the flame and cooke for another 3-4 minutes.
Finally when the moisture is absorbed, garnish with coriander leaves and switch off the flame.
SERVING
Relish this delicious Vazhakkai Pepper Fry with any South Indian Main Courses
