Vazhakka/Raw Banana Puttu

    Vazhakka, eventhough it has very plain taste, its my mooooooost favorite veggie. When it comes to spicy vazhakka fry, OMG ! I can die for it all. In that way, this is my very recent learnt recipe which i got it from my friend. She prepared this for her lunch and asked my taste it. OMG ! I was totally fallen in love and at the same time, i thought of preparing it by the same day. Immediately i searched my fridge for this veggie. Luckily, i found one and tried it and here for your views as well.

ALL YOU NEED:

Vazhakka/Raw Banana	1 No.
Chopped Onion	1 No.
Turmeric Powder	Pinch
Coriander Leaf	2 Twigs
Grated Coconut	4 spoons
Green Chilly	1 No.
Curry Leaf	1 Twig
Urad Dhall	1 spoon
Garlic	4 No.
Ginger	Pinch
Mustard	1 spoon
Salt	To Taste
Oil	1 spoon

METHOD:
     Cut raw banana into 2 halves. Pressure cook for 3 whistles or even you can boil it in pan. Make sure, it should not go messy. Once done, let it cool completely for more than 10 mins. Now you can easily peel off the skin. Do that and grate it. Now heat a spoon of oil in a pan, add mustard, once done add a spoon of urad dhall. Once it turns golden brown, add mashed garlic, mashed ginger(optional), chopped green chilly, curry leaf and coriander leaf and saute it for 2 mins, now add chopped onion and add pinch salt. Do fine sauting. Once done, add grated raw banana and turmeric powder give hard stir. Adjust with salt as well. Just 5 mins before you put off the flame, add grated coconut and stir well. I love to eat it apadiye !!! :)

Note: Friend told to me prepare this using "Nattu Vazhakka/Country Vazhakka" which gives more taste.

♬ Sangeetha♡Nambi ♬

Spicy plantain fry

     This is my moooooooooooost favourite dish which i looted from our family friend. From my childhood whenever i go to their home, they prepare either this fry or potato fry with a perfect sambar. Its a real evergreen dish as per my taste. Since i moved to a new place, am missing those fry from that aunt. So, i called her and asked the recipe. Even she explained politely and here is the tried and tested fry for your views....

ALL YOU NEED:

Plantain	1 No.
Diced Onion	1/2 no.
Dice Tomato	1/2 no.
Coriander Leaf	1 Twig
Ginger	1/2 inch
Garlic	2 Nos.
Chilly Powder	1 spoon
Turmeric Powder	Pinch
Salt	To Taste
Oil	3 spoons

METHOD:
     Cut the plantain into medium-thick round pieces. Take a mixer, add diced onion, tomato, ginger garlic, coriander leaves, grind it to a fine paste. Add required chilly powder, turmeric powder, grinded mixture to the round plantain pieces. Mix it well y adding required salt. Sprinkle water if required. Let it sit for a while. Now heat 2 spoons of oil in a wide pan, transfer the mixture to the pan, Keep the flame in medium. Do fine sauting until the mixture coats well and gets fried. If it sticks to the pan, add spoon of oil on its sides. Now serve hot with any type of rice.

♬ Sangeetha♡Nambi ♬

Spicy Raw Banana Fry

     Its was a busy morning, planned to prepare some Sambar along with some spicy poriyal. Dont know whether i have any veggie instock so rushed near my fridge and checked, Huh!! Finally got 2 raw bananas. I am happy that i got some veggie in stock but was bit sad because i know only very plain version of raw banana poriyal which suits with some tangy pulikuzhambu. But i need it for Sambar, so was thinking deeply, Hurray!!! an idea got flashed, recently i looted a Spicy Yam poriyal from my mom, so thought why not i try that with raw banana. Even i prepared and enjoyed for my lunch meal. :)

ALL YOU NEED:

Raw Banana	2 Nos.
Chilly Powder	1 spoon
Turmeric Powder	Pinch
Tamarind Syrup	4 spoons
Oil	2 Spoons
Salt	Pinch

To Grind

Corainder Leaf	1 Twig
Onion	2 Nos.
Tomato	1 No.
Garlic	6 Nos.
Ginger	Pinch

METHOD:
     Peel off the raw banana skin and cut into small cubes. Keep pan, heat a spoon of oil, Grind all the ingredients under "To Grind" and pour it into the oil, saute it for 5 mins. Now add chilly powder, turmeric powder, diced raw bananas, tamarind syrup and salt, give hard stir without breaking the diced raw banana shape. Close it with lid. Do a sauting inbetween to avoid burns. Keep it in simmer by opening the lid, Saute the mixture until it becomes crispy and masala coats well.

♬ Sangeetha♡Nambi ♬