An easy to make, simple preparation straight from South India. A heartwarming mix of spices cooked with coconut and raw bananas. It goes very well with rasam and sambar rice and is commonly served in marriages. Tempering is very important in this recipe. Today we will learn how to make vazhakkai poriyal following this easy recipe.

Serve : 2

Prep time : 10 mins     Cooking Time: 15 mins


Raw banana : 1

Turmeric powder : 1 tsp

Shallots : 3 chopped

Grated Coconut : 2 tbsp

Salt to taste

For Tempering:

Oil : 3 tsp

Mustard Seed : 1 tsp

Urad Dal : 1 tsp

Garlic : 3 Crushed

Dry Red chilly : 1

Curry Leave : few

Hing : a pinch


  1. Peel the skin of plantain and chop it into cubes or medium sized pieces. Cook plantain in water adding salt and turmeric powder until soft but not mushy. It should retain its shape, so make sure you do not overcook it. Once cooked, drain the water completely and keep it aside.20170118_191345.jpg

2. Heat oil in kadai, add mustard seed, once its splutters add urad dal, crushed garlic, curry leaves, dry red chilly and hing one by one. Then add chopped shallots, saute it to golden brown color.

3. Then add the cooked plantain and mix well so that it is well coated with the seasoning. Check for salt. If required add and mix well. Add grated coconut mix well, remove from heat.


Serve with sambar or rasam with white rice.