Vazhakkai Milagu kari(Raw banana pepper fry)

I am not a big fan of raw banana or vazhaikkai. I am not sure why. But, I love this particular preparation of vazhaikkai. It is made by freshly grinding pepper along with a few other spices, and the masala just makes this dish wonderful. I love it in combination with rasam and rice. A bowl of this meal is what I would eat as soon as I would come home from school usually sitting in front of the TV. 🙂

3 raw bananas
1/2 tsp turmeric
2 tsp oil
1 tsp mustard
a sprig of curry leaves
salt to taste

To grind:
1/4 cup defrosted frozen grated coconut
1 1/2 tsp pepper
1/4 tsp cumin seeds
1/4 tsp fennel

Peel the outer layer of the raw banana. Slice it into 1/2 inch thick rounds. Keep it immersed in water to prevent it from discoloring. Set aside.

Grind everything under ‘to grind’ to a fine paste.

Heat oil in a pan over medium high heat. Add the mustard and let it splutter. Add the curry leaves. Add the vazhaikkai rounds, salt and turmeric powder. Saute until they turn a light golden brown. Add the paste and a tbsp of water. Cover and cook for a couple of minutes(only. if you leave the lid longer, it will turn mushy). Take the lid off and fry until the masala is cooked and adheres well to the vazhaikkai, and it turns a bit brown. Serve hot with rasam rice.

Verdict: It tasted peppery and spicy and complimented the vazhaikkai beautifully.

True to its name, I am sending it to ‘Cooking with Seeds – Pepper’ event, hosted by Padma, and started by dear Priya.

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