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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.
Prepare the Raw Bananas
Boil the Bananas
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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.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 179.55 calories per serving with 1.87g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Prepare the Tempering (Tadka)
Combine and Finish the Poriyal
For a slightly sweeter base, sauté 1 finely chopped small onion after the tempering until translucent, then proceed with adding the bananas.
Add 1 teaspoon of chana dal along with the urad dal during tempering for an extra layer of crunch.
Add 1-2 slit green chilies along with the curry leaves for an extra kick of heat.
For a pungent twist, add 2-3 cloves of minced garlic after the urad dal turns golden and sauté for 30 seconds before adding the other tempering ingredients.
Raw bananas are an excellent source of dietary fiber and resistant starch, which aids digestion, promotes a healthy gut microbiome, and helps in managing blood sugar levels.
This dish is rich in potassium, an essential mineral that helps regulate blood pressure, maintain fluid balance, and support proper nerve and muscle function.
The complex carbohydrates in raw bananas provide a sustained release of energy, making this a nourishing and energizing side dish.
Raw bananas contain Vitamin C, an antioxidant that boosts immunity, and Vitamin B6, which is crucial for brain development and function.
Yes, it's a very healthy dish. Raw bananas are a great source of dietary fiber and resistant starch, which is beneficial for gut health and blood sugar control. This recipe uses minimal oil and nutritious spices, making it a wholesome side dish.
One serving of approximately 1 cup contains around 150-180 calories, primarily from the carbohydrates in the banana and fats from the oil and coconut.
You can, but the fresh grated coconut is key to the authentic flavor and texture of a traditional poriyal. If you omit it, the dish will still be tasty but will lack the characteristic sweetness and moisture.
Raw bananas oxidize very quickly. To prevent browning, you must immerse the chopped pieces in a bowl of water immediately after cutting them. Keeping them submerged until you're ready to cook is essential.
No, this recipe requires firm, starchy raw green bananas (plantains). Ripe yellow bananas are sweet and soft, and they will turn into a mushy paste, which is not suitable for this savory stir-fry.
Store any leftover poriyal in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or in the microwave before serving.