SuvaiArusuvai - Veg Recipes of India

 In South India most of the houses have banana tree and many a times 2 or 3 times raw bananas are used. There are different dry curry varieties that can be made using raw bananas. One of them is the vazhaikkai podi. Though it is similar to podimas this vazhaikkai podi is made using a spicy podi that is either ground fresh or can be made in large and stored. I normally use the multipurpose powder that I prepare and keep it handy. This recipe I have shared below caters to 4 people .   Ingredients: Raw Banana - 2 or 3 depending upon the size.  Multipurpose powder- 2 1/2 tbsp Salt to taste Oil - 2 tsp Mustard seeds - 1 tsp Split Urad dal - 2 tsp Hing - 1/2 tsp Curry Leaves - a few Method: Cut raw banana into 1/2 and cook in water till it becomes soft or pressure cook it for 2 whistle. Once done peel the skin and crumble it. Or cut into cubes.  In a pan het oil add mustard seeds and when it splutters add the curry leaves and urad dal and hing saute it well and add the crumbled banana. Add s

 Vazhaikkai, raw banana is to be used on days like Amavasya, or on those days when Tharpanam need to be given.  Raw banana curry is a very simple one that can be done at great ease.  Ingredients Raw Banana- 2 nos Turmeric Powder - 1/4 tsp Asafodeita - 1/2 tsp Salt - 1 tsp Sambar Powder - 1 tbsp Oil - 2 tbsp Mustard seeds - 1/2 tsp Split Urad dal - 1 tbsp Curry leaves - a few Method: Cut the raw banana into cubes. It can be cooked either in open pan or pressure cooked for 1 whistle. (Make sure you add very little water when you are pressure cooking it).  In a pan add oil, when hot add mustard seeds, urad dal, asafodeita, turmeric powder and mix well. When the mustard seeds splutter add the curry leaves and the cooked raw banana. Mix well. Add salt and sambar powder and mix well. Ensure the pieces do not get mashed up. 

Ingredients: Raw Bananas - 5 to 6 nos Vegetable oil - 3 to 4 tbsp Turmeric powder - 1 tsp Tamarind paste - 2 tbsp Curry leaves - a few Oil - 3 to 4 tbsp Mustard seeds - 1/2 tsp Chilly powder - 1 tsp Garlic - 5 cloves Ginger - 1/2 inch piece Rice - 1 tsp Salt to taste Coriander leaves - 1/2 cup Method: Make a paste of ginger, garlic, rice. Peel and cut the bananas into bigger cubes. Boil the banana pieces till they become soft or pressure cook it for 1 whistle. Heat oil in a pan and add mustard seeds to it. When it splutter add curry leaves, the ground paste and mix well. Add turmeric powder, chilly powder and salt. Add 2 cups of water to the tamarind paste and add it to the pan. Add the cooked banana pieces and salt. Cover the pan and cook till the gravy thickens. Garnish it with finely chopped coriander leaves. Goes well with Garlic rasam.