A simple and delicious South Indian stir-fry made with raw bananas, aromatic spices, and fresh coconut. This classic Tamil dish is a perfect side for rice and sambar, ready in under 30 minutes.
Prep15 min
Cook15 min
Servings4
Serving size: 1 cup
180cal
2gprotein
25gcarbs
9g
Ingredients
3 large Raw Banana (about 600g, also known as Vazhakkai)
A hearty South Indian stew made with lentils, mixed vegetables, and a special blend of spices. This tangy and flavorful sambar is the perfect accompaniment for rice, idli, or dosa.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Vazhakkai Poriyal, Vegetable Sambar and Steamed Basmati Rice
Protein-packed Sambar with fiber-rich poriyal & rice – a homestyle comfort food that's truly satisfying!
This south_indian dish is perfect for lunch. With 748.8199999999999 calories and 19.35g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Red Chili Powder (adjust to your spice preference)
1 tsp Salt (divided, or to taste)
3 tbsp Grated Coconut (fresh or frozen (thawed))
Instructions
1
Prepare the Raw Bananas
Lightly oil your hands and the knife to prevent the banana sap from sticking.
Peel the thick green skin of the raw bananas using a peeler or knife.
Chop them into uniform 1/2-inch cubes.
Immediately place the chopped cubes into a large bowl of water to prevent oxidation and browning.
2
Boil the Bananas
In a medium pot, bring 4 cups of water to a rolling boil.
Add 1/4 tsp of the turmeric powder and 1/2 tsp of the salt to the water.
Drain the banana cubes from the soaking water and add them to the boiling water.
Cook for 5-7 minutes until they are just tender. They should be easily pierced with a knife but still hold their shape firmly. Do not overcook.
Drain the cooked bananas in a colander and set aside.
3
Prepare the Tempering (Tadka)
Heat coconut oil in a wide pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30 seconds.
Add the urad dal and sauté until it turns a light golden brown, about 1 minute.
Add the broken dried red chili, curry leaves, and asafoetida. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.
4
Combine and Finish the Poriyal
Gently add the cooked raw banana cubes to the pan.
Sprinkle the remaining 1/4 tsp turmeric powder, red chili powder, and the remaining 1/2 tsp salt.
Toss gently to coat the bananas with the spices, being careful not to mash them.
Cook on medium-low heat for 3-4 minutes, stirring occasionally, allowing the flavors to meld and the bananas to get slightly roasted.
Turn off the heat and stir in the fresh grated coconut.
Mix well and serve hot.
4
Serving size: 1 cup
307cal
13gprotein
47gcarbs
9gfat
Ingredients
1 cup Toor Dal (rinsed thoroughly)
0.5 tsp Turmeric Powder
5 cup Water (divided, adjust for desired consistency)
1 pc Drumstick (cut into 2-inch pieces)
1 medium Carrot (peeled and cubed)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
0.75 cup Pearl Onions (peeled)
2 medium Tomato (chopped)
2 pcs Green Chili (slit lengthwise)
1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
3 tbsp Sambar Powder (use a good quality brand)
1.5 tsp Salt (or to taste)
1 tsp Jaggery (powdered, optional but recommended)
2 tbsp Sesame Oil (also known as gingelly oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chili (broken in half)
0.25 tsp Hing (asafoetida)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Vegetables
In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
Add the slit green chilies. Bring the mixture to a gentle boil.
Reduce the heat to low and let the sambar simmer for 8-10 minutes, allowing the flavors to meld together. Adjust water if the consistency is too thick.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the sesame oil over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.
