This raw banana poriyal is adapted from my friend Madhu’s blog – “anyonecankoch”. We were in school together and have been talking about food and recipes ever since I know her. We share a lot of recipes and this one was posted on her blog in Opos method (one pot one shot cooking). I have already spoken about OPOS cooking in some of my previous posts. I have followed the same recipe/ method but tried it on instant pot with little extra water to avoid burning and it came out perfectly 🙂 This is the only way I am going to eat vazhakkai from now on 🙂
- 2 big vazhakkai/ raw banana cubed
- 1 onion chopped finely
- salt to taste
Roast and grind
- 2 dried red chilly
- 6 to 7 peppercorns
- 11/2 tsp coriander seeds
- 1/2 tsp jeera
- 11/2 tbsp coconut grated
- 1 garlic
- 11/2 tsp coconut oil
- 1/2 tsp mustard seeds
- 1/2 tsp jeera/cumin
- 1 sprig curry leaves
- 1/4 tsp asafoetida
- 1/4 tsp turmeric powder
Add 1/4 tsp oil and roast ingredients mentioned under roast and grind to a fine powder.
Swicth on the saute mode in your IP and add the oil for tadka . When the oil becomes hot, add the mustard seeds, cumin, curry leaves, asafoetida and tumeric powder. Let the mustard seeds splutter.
Now add the chopped onions and saute until they turn translucent. Add the chopped raw banana and saute for a minute and swicth off the saute mode.
Now add the ground powder, salt and mix well.
Add 1/4 cup water along the sides of the instant pot pan and cook on manual high for 3 minutes and Release the pressure immediately after the 3 minutes.
Spicy, flavorful south Indian style raw banana/ vazhakkai poriyal is ready to be served with rice.