Recommendation to Preparing 5-Star Raw Banana Poriyal
Wishing to dine Raw Banana Poriyal a luxurious restaurant's, but for a few causes are not able to go to restaurants. This site gonna help you with useful procedures on cooking a Raw Banana Poriyal like a famous chef made.
We hope you got benefit from reading it, now let's go back to raw banana poriyal recipe. You can have raw banana poriyal using 10 ingredients and 3 steps. Here is how you do it.
To cook an unforgettable Raw Banana Poriyal, here are the ingridients required:
- Use 2-3 of raw banana, peeled & chopped.
- Take 2 tbsp. of oil.
- Use 1-2 of dry red chilies, broken.
- Get 1 tsp. of mustard seeds.
- You need 1 sprig of curry leaves.
- Provide 1-2 of green chilies, slit (opt).
- Use 1 tsp. of urad dal (split black gram).
- Get to taste of salt.
- Take 2-3 tbsp. of fresh grated coconut.
- Get 1 tbsp. of coriander leaves, chopped.
After preparing the components, next you are ready to make your 5-star Raw Banana Poriyal by following the guidances below:
- Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the urad dal, curry leaves and green chilies. Saute for a few seconds..
- Add the chopped banana and salt. Give it a stir and cook, covered on a low flame. Sprinkle some water at intervals..
- When done, switch off the flame and add the coconut. Give it a toss and garnish with coriander leaves. Serve as a side dish with rice or chapatis..
I usually make this sambar once in a week as its healthy. We love this combo. raw banana poriyal recipe - easy south indian sabji or dry curry made with raw unripe bananas. Home » PORIYAL RECIPES » Vazhaithandu poriyal, Banana stem poriyal recipe. Vazhaithandu poriyal or banana stem stir fry in south Indian style. Healthy accompaniment for rice. raw banana poriyal recipe with step by step photos. easy and nutritious south indian recipe of raw banana dry curry or vazhakkai poriyal. raw banana sabzi recipe.
Recipe : Raw Banana Poriyal
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Simple tips to make Raw Banana Poriyal
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