Recipe for Vazhakkai Varuval. Raw Bananas briefly boiled in water and then fried in oil along with spices till crispy. Recipe with step by step pictures and video.
Here is the video of how to make Vazhakkai Varuval – Raw Banana Fry Recipe
Here are some of the products you can buy online for making this recipe Frying Pan https://amzn.to/3r3CC8x Standard Chopping Board https://amzn.to/3AHX8iq High Curcumin Lakadong Turmeric Powder https://amzn.to/3HboaAW
Here is the step by step pictures of how to make Vazhakkai Varuval – Raw Banana Fry Recipe Here are other recipes from the site that uses raw banana as a prime ingredient. Bananas when they are not ripe has a starch that is called as resistant starch that is very good for you. Try to include raw banana / plantain in your diet as often as you can. Here is how to make Raw Banana Varuval / fry. Raw bananas can be very sticky when peeled and will stick to your hands, knife and even the board. To avoid this, apply oil on your hands, knife and your peeler. This helps from the bananas sticking to a great extent.
Peel the bananas. Just peel a thin layer. That’s enough. No need to get all the skin out. The remaining skin adds a nice texture to the Varuval. Some folks totally remove the skin. Its totally up to you. I like a little skin left on mine. After peeling the bananas, dice them into small pieces. Add the pieces to water to avoid discoloration / oxidization.
Bring a pot of water to a boil. Add in the salt and turmeric powder. Add in the diced bananas and boil for 3-4 minutes. The bananas cook real fast. When its soft and tender, strain them and set aside.
Heat oil in a pan, preferably non stick. I like to use groundnut oil for this recipe. If you cannot get groundnut oil, vegetable oil works just fine. Add in the mustard seeds, curry leaves and red chillies. Let the mustard seeds crackle. Add in the boiled bananas.
Add in the salt and the spices. Add in the besan.
Besan is nothing but starch and it nicely coats the bananas when tossed along. Starch when roasted crisps up well and it makes the raw bananas extra crispy. Also the besan give a nice bajji / pakora effect / feel to the raw bananas. Keep the flame on low and roast for 10-15 minutes until the Vazhakkai has nicely crisped up.
Finally finish it with a generous sprinkle of coriander leaves.
Serve the Raw Banana Varuval as a side dish with rice, sambar, rasam, curd rice etc…
Raw Banana Prep
4 small raw banana 1/2 teaspoon salt 1/4 teaspoon turmeric powder
For the Varuval / Stir-Fry
3 tablespoon groundnut oil 1/2 teaspoon mustard seeds 2 sprigs curry leaves, chopped 2 dried red chillies, chopped 1/2 teaspoon salt 1/4 teaspoon asafoetida 3/4 teaspoon red chilli powder 1/4 teaspoon turmeric powder 2 tablespoon besan flour 2 sprigs coriander leaves, chopped
Peel the bananas. Just peel a thin layer. After peeling the bananas, dice them into small pieces. Add the pieces to water to avoid discoloration / oxidization.
Bring a pot of water to a boil. Add in the salt and turmeric powder. Add in the diced bananas and boil for 3-4 minutes. When its soft and tender, strain them and set aside.
Heat oil in a pan, preferably non stick. Add in the mustard seeds, curry leaves and red chillies. Let the mustard seeds crackle. Add in the boiled bananas. Add in the salt and the spices. Add in the besan. Keep the flame on low and roast for 10-15 minutes until the Vazhakkai has nicely crisped up.
Finally finish it with a generous sprinkle of coriander leaves.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Raw Banana Prep
4 small raw banana 1/2 teaspoon salt 1/4 teaspoon turmeric powder
For the Varuval / Stir-Fry
3 tablespoon groundnut oil 1/2 teaspoon mustard seeds 2 sprigs curry leaves, chopped 2 dried red chillies, chopped 1/2 teaspoon salt 1/4 teaspoon asafoetida 3/4 teaspoon red chilli powder 1/4 teaspoon turmeric powder 2 tablespoon besan flour 2 sprigs coriander leaves, chopped
Peel the bananas. Just peel a thin layer. After peeling the bananas, dice them into small pieces. Add the pieces to water to avoid discoloration / oxidization.
Bring a pot of water to a boil. Add in the salt and turmeric powder. Add in the diced bananas and boil for 3-4 minutes. When its soft and tender, strain them and set aside.
Heat oil in a pan, preferably non stick. Add in the mustard seeds, curry leaves and red chillies. Let the mustard seeds crackle. Add in the boiled bananas. Add in the salt and the spices. Add in the besan. Keep the flame on low and roast for 10-15 minutes until the Vazhakkai has nicely crisped up.
Finally finish it with a generous sprinkle of coriander leaves.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/vazhakkai-varuval/
Recipe for Pad Thai made at home with pad thai sauce, tofu and vegetables. Its naturally gluten free as its made with rice noodles. A very healthy recipe that can be put together in under 30-40 minutes. Recipe with step by step pictures and video.
I made this delicious pad thai with loaded veggies and tofu. If you have rice noodles in the pantry and some veggies, the dish comes together in no time at all. In Bangalore, you get these pad thai noodles / rice noodles in some stores but you can always find them online. I have given a few links here on the blog so you can buy them online. The veggies you use are totally up to you. Use whatever veggie you can find in your refrigerator. The noodles is soaked for about 10-12 minutes in hot water and then it is used to prepare pad thai. If you are planning ahead, after soaking the noodles in hot water, drain it, fill the bowl with cold water and store it like that along with the water until the time you need it. The noodles will become very dry otherwise. The recipe is made in two parts. Making of the sauce and making the pad thai. Also, I roast my own peanuts as its so crunchy and nice when its made just then and there. But feel free to omit this step and use roasted salted peanuts instead.
Here are some ingredients that you can buy online for making this pad thai. Pad Thai Rice Noodles Sriracha Sauce Soy Sauce Carbon Steel Wok
Here is the video of how to make Pad thai at home from scratch.
Here is the step by step pictorial of how to make Pad Thai.
The first step in making the pad thai is making the pad thai sauce. My pad thai sauce is loosely based on Chef Jet Tila’s sauce. The traditional version uses fish sauce but I have kept it completely vegetarian / vegan. Soak the tamarind in hot water for about 20 minutes. Squeeze the tamarind to extract the pulp. Strain the pulp.
To the strained pulp, add all the other ingredients. Whisk well. Set aside.
Heat oil in a pan and roast the skinned peanuts on a low flame till golden. Remove from oil and set aside to cool a bit. When cool, crush it gently in a mortar and pestle. Set aside. If you have ready made roasted peanuts of good quality, you can omit this step.
In the remaining oil, add in the diced tofu. Cook for a couple of minutes so the skin of the tofu is a little dry. Remove from oil and set aside.
In the same oil, add in the garlic and sauté for a few seconds.
Add in all the veggies at once and sauté for 5 minutes. Add a little salt while sautéing. Do not overdo salt as the pad thai sauce itself can be salty due to the addition of soy sauce. We can adjust the seasoning later. So go easy on the salt at this stage.
Add in the sauce and the tofu. Let it cook for a few minutes on low flame.
Add in the rice noodles. The rice noodles need not be cooked like regular noodles. Just soak the noodles in hot water for 10-12 minutes and the rice noodles are ready to go. If you are planning ahead, after soaking the noodles in hot water, drain it, fill the bowl with cold water and store it like that along with the water until the time you need it. The noodles will become very dry otherwise.
After adding the rice noodles, mix well to combine. Check for seasoning and adjust the seasoning and salt if necessary.
If the noodles look dry, add in a few tablespoon of water. Cover and cook for a few minutes till the noodles is soft. Add in half of the peanuts. Use the other half for garnish and to serve on the side.
Add in the spring onions and mung bean sprouts. I did not have any sprouts. So I have not used it. Also, traditionally, garlic chives are used for pad thai. Its very difficult for me to come across garlic chives here in Bangalore. Even though spring onions and garlic chives look the same, garlic chives are little flat. If you can find garlic chives, use that. Else spring onions / scallions work just fine. Mix well and serve hot.
Fantastic, home made from scratch, Veggie Vegan Pad Thai is ready!
For the Pad Thai Sauce
1 inch piece tamarind 1/2 cup hot water to soak tamarind 1 tablespoon palm sugar / jaggery 1.5 teaspoon chilli sauce like sriracha 1 teaspoon rice vinegar (or) plain vinegar 1/2 teaspoon red chilli flakes 3 tablespoon soy sauce
Other Ingredients
250 grams rice noodles 2 tablespoon peanut oil 1/3 cup peanuts 200 grams / 1 pack firm tofu 1 pod garlic, minced 3 stalks spring onions, white part alone 1/2 cup onions, sliced 2 medium carrots, julienne 1 capsicum, sliced 1/2 teaspoon salt 3 stalks spring onions, cut 1/2 cup mung sprouts 1 lime, juiced
Soak the tamarind in hot water for about 20 minutes. Squeeze the tamarind to extract the pulp. Strain the pulp. To the strained pulp, add all the other ingredients. Whisk well. Set aside.
Heat oil in a pan and roast the skinned peanuts on a low flame till golden. Remove from oil and set aside to cool a bit. When cool, crush it gently in a mortar and pestle. Set aside. If you have ready made roasted peanuts of good quality, you can omit this step.
In the remaining oil, add in the diced tofu. Cook for a couple of minutes so the skin of the tofu is a little dry. Remove from oil and set aside.
In the same oil, add in the garlic and sauté for a few seconds. Add in all the veggies at once and sauté for 5 minutes. Add a little salt while sautéing. Do not overdo salt as the pad thai sauce itself can be salty due to the addition of soy sauce. We can adjust the seasoning later. So go easy on the salt at this stage. Add in the sauce and the tofu. Let it cook for a few minutes on low flame.
Add in the rice noodles. The rice noodles need not be cooked like regular noodles. Just soak the noodles in hot water for 10-12 minutes and the rice noodles are ready to go. After adding the rice noodles, mix well to combine. Check for seasoning and adjust the seasoning and salt if necessary. If the noodles look dry, add in a few tablespoon of water. Cover and cook for a few minutes till the noodles is soft. Add in half of the peanuts. Use the other half for garnish and to serve on the side.
Add in the spring onions and mung bean sprouts. Mix well and serve hot. Fantastic, home made from scratch, Veggie Vegan Pad Thai is ready!
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 20m
