Wednesday, 13 April 2016


Today's post is about the nice variation of Raw banana(plantain).
We, the kongu people are always big fans of  pure vegetarian meals served in fresh banana leaves (Thalai vazhai ilai). The hot food that served in banana leaf tastes something different. Any dish made up with plantain are our most favorite food. We love our traditional cuisine for its simplicity, quick fix method, worthiness and it supreme quality.

There are so many variations of cooking raw bananas such as banana varuval, podimass, chips, sweet, savouries and so on. Out of these versions, Raw banana curry kuzhambu is the most outstanding one we love.


Raw banana two
Shredded coconut one cup
Shredded ginger and garlic pods one tablespoon
Shallots chopped one tablespoon
Red chilly two or three( optional )
Curry leaves one sprig
Mustard seeds one spoon
Cloves, Cinnamons and bay leaves three each
Ground masala coarse powder(, Roasted coriander seeds, cumin seeds, pepper, red chilly and fried gram, poppy seeds, fennel seeds)
Tomatoes two diced
Turmeric one spoon


Wash the bananas and remove the entire skins and cut the pulp into discs and then into half discs.
Blend the shredded coconut into a fine paste.
Heat the skillet with cooking oil and add mustard seeds to splutter.
Add shallots, red chillies, curry leaves, turmeric, and curry masal powder (home-made coarse masala powder)
followed by adding tomatoes and banana discs.
Stir well in a low flame.
Finally add the coconut paste.
Increase the flame.
Adjust the consistency by adding water and salt to taste.
Allow to boil and cook for five minutes.
Garnish with cilantro chops.

Spicy plantain curry gravy is ready.
You can have a pleasure to eat with hot steamed rice, idlies, dosais and chapathies.

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