Vazhakkai Pepper Fry Recipe | Raw Banana Pepper Stir-Fry | Vazhakkai Milagu Varuval
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.
Servings: 4 people
Calories: 290kcal
Equipment
- Heavy Bottomed Pan
Ingredients
- 2 nos Raw Banana
- ½ nos onion Finely Chopped
- 1 teaspoon Ginger Garlic Paste
- 2 teaspoon Pepper Powder Freshly ground pepper adds more flavor
- 1 teaspoon Salt Adjust as needed
- 2 teaspoon Coriander Powder
- ¼ teaspoon Turmeric Powder
- 1 tablespoon Coriander Leaves For Garnishing
For Tempering
- 2 tablespoon Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Split Urad Dal
- Few Curry leaves
Instructions
Chopping Raw Banana
- Wash the Raw banana, peel the skin. Slice the raw banana into medium size thickness around ¼" 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
Nutrition
Serving: 1Cup | Calories: 290kcal | Carbohydrates: 50g | Protein: 2g | Fat: 11g