There’s one plant /tree that every part is used in cooking and edible is the banana tree. Every part of the banana tree, from the stem, flower, vegetable, and fruit is edible. Raw Banana/ Green Banana is a versatile vegetable that can be made shallow fried, deep-fried, in curries, and roasted. Of all these, a typical south-Indian way of treating this raw green banana is our favorite. We call it VAZHAIKKAI PUTTU. It is very mildly spiced and makes a great side for sambar, kara kuzhambu and rasam rice. The key to getting a soft, yet not mushy Vazhaikkai puttu was to properly cook the Vazhaikkai/raw banana. If this step is carefully done, the rest of the recipe falls into place quickly. Do try this simple, yet tasty Vazhaikkai Puttu for your lunch side.
Ingredients
Instructions
- Cut the ends of the Vazhaikkai/raw bana. Cut them into two parts. In a pan, add water with a little dash of salt. Place the Vazhaikkai and let it boil until they are soft.
- Remove the cooked Vazhaikkai from water. Peel off the skin and grate them using a grater.
- In a pan, add oil. Once hot, add mustard seeds, channa dal, red chilli and roast. Add chopped onions, green chilli, and ginger. Saute till they are soft and cooked. Add salt to season and asafoetida powder. Lastly add the grated vazhaikkai/raw banana.
- Toss the raw banana/ Vazhaikkai together. Add about two teaspoons of grated coconut. Combine together. Serve it with any rice and kulambu of your choice.
Notes
- The key step in this puttu is to cook the Vazhaikkai/raw banana carefully. It should be cooked soft, but not mushy.
- You can replace chopped onions with chopped small onions for more tastuer Vazhaikkai puttu.