Vazhakkai as in Raw Bananas already mentioned are a favourite in my family. They are readily available and when properly preserved in the refrigerator, almost stays fresh for a week or more. I never make raw bananas the day I buy them, unless I am tempted to slice them to topple in hot oil to make fresh fresh chips spiced with salt and red chilli powder. This time I was having a very good friend visiting and I made this for dinner. It`s a very healthy preparation as it basically cooks the raw bananas in water until they are half done, grates them and completes spicing it up on the kadai. Easy, healthy and of course quick.
2 Raw Bananas.
5 cups of water.
3 spoons of boiled rice.
1 spoons of toor dhal.
1 spoon of bengal gram.
1 spoon of Dhania.
5 Red Chillies.
- Splice the raw banana in to two halves. without peeling the skin off. In other words, keep the skin and stalk on intact.
- Put a container with 5-6 cups of water on the stove and allow to heat.
- Now drop the raw banana halves in to the water and close with a lid. Allow approximately 6-7 minutes of cooking time.
- Switch off the heat and allow a few minutes to cool. Drain off all the water and now you will be able to easily peel the skin off.
- The bananas should be half cooked and firm and not mushy as this will render them impossible to be grated.
- Grate the half cooked banans and spread them on a plate. Sprinkle salt and hing and allow to settle.
- Roast the boiled rice, toor dhal, bengal gram, red chilies and the curry leaves and grind to a coarse powder in the mixer.
- In a kadai, add 2 spoons of oil, mustard seeds, urad dhal, curry leaves and hing and then the grated raw banana.
- Mix well and then add the roasted ground powder. Add another 2 spoons of oil and switch off when done.
- Serve HOT with Onion Sambar and Garlic Rasam.