CHETTINADU VAZHAIKKAI CURRY

Chettinadu Vazhaikkai Curry is made with mashed raw bananas and a spice powder that we will be making.

Every part of a plantain (banana) tree is useful in the kitchen. The stems, the fruit, the vegetable and the flower of the tree can be cooked. And banana leaves are excellent for serving on them. Do check out my vazhaipoo curry. In this recipe, I am going to focus on the vegetable from the tree, the raw bananas.

Vazhaikkai or raw banana is a healthy and nutritious vegetable. Its texture is hard and we cannot eat it like we eat bananas. In order to consume raw. bananas, we have to cook them first. And a lot of people are not the biggest fans of raw banana. However, it is important that we incorporate it in our diet. Various tropical countries in the world consume raw bananas. And each cuisine has a different way of preparing it. In south india, vazhaikkai bajji (fritters) is a delectable snack. But since we have to fry them, I don’t prefer making it often. Instead, I try to make poriyal and kootu with raw bananas. Chettinadu Vazhaikkai Curry is a very tasty dish that will be enjoyed by everyone.

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CHETTINADU VAZHAIKKAI CURRY (RAW BANANA CURRY)

Chettinadu Vazhaikkai Curry is a mashed raw banana curry along with delightful spices. It is quick and easy to make.

Prep Time5 mins

Active Time25 mins

Total Time30 mins

Course: Side Dish

Cuisine: South Indian

Keyword: chetinadu, curry, How to make chettinadu vazhaikkai curry, plantain, Raw Banana, vazhaikkai

Yield: 5 People

Author: SRIMATHI SUNDARARAMAN

Materials

• 2 Raw Banana
• 1 Onion Finely chopped
• 2 Tsp Oil
• 1 Tsp Mustard seeds
• Salt To taste

For the spice powder

• 1 Tsp Coriander Seeds
• 1 Tsp Urad dal
• 1/2 Tsp Cumin seeds
• 4 Nos Red Chilly
• 1/4 Cup Coconut Grated
• 2 Inch Tamarind
• 1 Tbsp Jaggery
• Few curry leaves

Instructions

• Steam the raw bananas, with the peel in a pressure for 2-3 whistles. Let it cool, peel it, and mash it and keep it aside.
  

Preparing the spice powder

• Dry roast the coriander seeds, urad dal, cumin seeds, red chillies, tamarind and curry leaves.
  
• Once the urad dal turns brown, add the grated coconut and saute for 2-3 minutes.
  
• Allow the mixture to cool, and transfer it to a blender. Add jaggery to this, and grind it to a powder and keep it aside.
  

Preparing the curry

• Heat oil in a kadai, add mustard seeds.
  
• Add the chopped onion, and saute till the onions turn translucent.
  
• Add the mashed bananas.
  
• Add the ground spice powder along with the required amount of salt. Mix them well until they are fully incorporated with the bananas and onion.
  
• Saute for another 2-3 minutes before taking it off the heat. Garnish with coriander leaves, and serve hot with steamed rice, sambhar or rasam.