Under the theme South Indian Thali dishes today I am sharing a spicy raw banana curry from Tamilnadu.
I have already shared raw banana fry with onion,tomato and chilly,garlic here and here.But today's recipe is my grand mom's signature recipe and uses coconut paste.This fry goes very well with sambar, rasam and curd rice also with variety rice.Off to the recipe....................................
Preparation Time ~ 10 minutes
Cooking Time ~ 20 minutes
Serves ~ 3-4
|Raw banana/vazhakkai||2(medium size)|
|Dried red chilly/varamilgai||4-5|
|Cumin seeds/jeeragam||1/2 tsp|
|Black pepper/milagu||1/2 tsp|
|Fennel seeds/sombu||1/2 tsp|
|Turmeric powder||1/4 tsp|
|Curry leaves/karivepillai||few leaves|
For the tempering
|Mustard seeds/kadugu||1/2 tsp|
|Fennel seeds/sombu||1/8 tsp|
Peel the skin of the raw banana and slice into small pieces,put it in water to prevent browning.
Grind the red chilly,coconut,garlic,shallots,fennel,cumin and black pepper to a fine paste with little water and keep it aside.
In a bowl take the raw banana pieces and to this add the ground paste,turmeric powder, and salt.Mix it well and keep it aside for 10 minutes.
Heat a pan with oil and crackle the mustard and fennel seeds,add in the asfaoetida and toast the curry leaves.Add in the raw banana mixture and saute it for couple of minutes.Rinse the mixie jar with 1/2 cup of water and add it to the raw banana.Mix it well and cook it covered in a medium flame.Meanwhile stir it for couple of times to prevent burning.
Cook it till the raw banana becomes soft,remove the lid and cook it for another 3-4 minutes till it is golden brown.
Raw banana fry is ready.
- Here I sliced the raw banana,it can be chopped into cubes and made.
- I used the kashmiri red chilly,so I used 3,if its a regular red chilly you can adjust accordingly.
- This curry can be made without onon and garlic also.
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