Vazhakkai varuval recipe| Raw banana fry

Vazhakkai varuval | raw banana fry is a most favorite recipe for most of us. When i was school, one of my friend used to bring vazhakkai varuval in her lunch box. The Vazhakkais will be cut in roundels. I am love the shape of that vazhakkai and the way it is evenly roasted. I have tried many times vazhakkai tawa fry at home, though it turns out well, it will absorb either more oil and also will become dry when i eat it after some time. Some time back in Instagram, Rekha of Reshkitchen shared the recipe of vazhakkai varuval. It was too attractive and immediately tried it next day. We all loved it.  Enjoy this with sambar or rasam rice.

Check out my

• Vazhakkai chips
• Vazhakkai podimas

Vazhakkai varuval recipe

  Preparation Time : 15 mins | Cooking Time : 15 Mins |Serves: 4

     Raw banana | vazhakkai   2
     Sambar powder  3/4 tblsp
     Turmeric powder  1/4 tsp
     Salt as needed
     Oil   1 tblsp
     Coconut oil  1 tsp (optional)
     Mustard seeds  1/4 tsp
    Urad dal  1/2 tsp
    Asafoetida  2 pinches
Method:

• Take out the skin of the raw banana and slice them into medium thin sized roundels.
• You can cut this into cubes too. I love this way.
• In a pan add oil and add in the mustard seeds, urad dal and asafoetida.
• When the dal turns brown simmer the flame and add the sambar powder, turmeric powder and salt.
• Just quickly give a stir and add the sliced raw banana. 
• Mix well and get the masalas coated evenly. 
• Sprinkle few drops of water and cover this with a lid.
• Let this cook in a medium low flame.
• Stir this gently in between.
• Once the vazhakkais are cooked simmer the flame and add the coconut oil.
• If not using coconut oil add 1 tsp of cooking oil.
• Mix and allow this to roast well.
• Do not cover this now.
• After 5 minutes switch off the flame.
• Vazhakkai varuval is ready. 
• This can be served with rasam or sambar rice or with simple curd rice too.

Notes:

1. Do not crowd the pan, if making in large quantity make it in batches to ensure even frying.
2. Do not add more water while cooking the raw banana, just sprinkle some.
3. Give the masalas a quick stir after putting that in oil, be careful not to burn it.
4. Sambar powder can be replaced with red chili powder.

     

Method with step by step pictures:

• Take out the skin of the raw banana and slice them into medium thin sized roundels.
• You can cut this into cubes too. I love this way.
• In a pan add oil and add in the mustard seeds, urad dal and asafoetida.
• When the dal turns brown simmer the flame and add the sambar powder, turmeric powder and salt.

• Just quickly give a stir and add the sliced raw banana.  

•  Mix well and get the masalas coated evenly. 
• Sprinkle few drops of water and cover this with a lid.
• Let this cook in a medium low flame.
• Stir this gently in between.
• Once the vazhakkais are cooked simmer the flame and add the coconut oil.

• If not using coconut oil add 1 tsp of cooking oil.
• Mix and allow this to roast well.
• Do not cover this now.
• After 5 minutes switch off the flame.
• Vazhakkai varuval is ready. 
• This can be served with rasam or sambar rice or with simple curd rice too.

Notes:

1. Do not crowd the pan, if making in large quantity make it in batches to ensure even frying.
2. Do not add more water while cooking the raw banana, just sprinkle some.
3. Give the masalas a quick stir after putting that in oil, be careful not to burn it.
4. Sambar powder can be replaced with red chili powder.