Vazhaikai Varuval is an easy pan fry version of raw banana which goes well as a side dish with sambar, rasam or thayir sadam. This is one of the easiest way to use them… just massage them with masala and shallow fry over a tawa.
- Raw Banana / Vazhaikkai – 1 (about 15 circular pieces)
- Turmeric powder – 1/4 teaspoon
- Red Chilli powder – 1/2 teaspoon
- Coriander powder – 1/2 teaspoon
- Ginger – 2 inch (crushed)
- Garlic – 5 (crushed)
- Salt – 1/2 teaspoon (or to taste)
- Water – few sprinkle
- Oil – 5 tablespoons
- Curry leaves – 10 (minced)
Lets see how to make this Vazhaikkai varuval…
First chop off the top and bottom of the raw banana and scrape off the skin. Cut them into circular discs about 1/8th inch thickness… not too thick nor thin. (Too thick cut will not look appealing to eat… too thin will make them into chips)
Take those in bowl, mix turmeric powder, chilli, coriander powder, salt, crushed ginger, garlic and salt.
Sprinkle little water to make the masala coat to the raw banana. (that ginger garlic will help to hold the masala plus if you wish you may add a sprinkle of gram flour or corn flour to make the masala stick to the veggie, not really necessary unless you wan it)
Heat oil in a wide pan and place the masala coated raw banana and shallow fry.
For first few minutes cover and cook. The veggies has to cook thoroughly…
Do not disturb by scrapping the pan while its still cooking… this may separate the masala from the raw banana. Let it cook until it browns on one side, then slowly flip to the other side and cook again until it browns.
Just before taking them off the pan… throw in that minced curry leaves whic will instantly get crisp. Switch off and serve.
- Serves – 4
- You may skip ginger garlic which you don’t prefer but its a must here in our family also vazhaikkai tends to give gastric issues so adding garlic & ginger helps with digestion.
- You may add asafoetida powder if you skip ginger garlic.
Some Vazhakkai recipes to try from our page…