Raw Banana Tangy Gravy-Vazhakkai Puli Kootu

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 1/4 cup - chickpea, soaked overnight
  • 2 - raw bananas, cut in cubes
  • Tamarind, gooseberry size
  • 1 tsp - sambar powder
  • 1/4 tsp - turmeric powder
  • Salt
  • Water
  • 1/2 tsp - mustard seeds
  • 1/2 tsp - black gram
  • 1/2 tsp - chickpea
  • 1/4 tsp - asafoetida powder
  • 1 tbsp - grated coconut
  • Few curry leaves

How to Make Raw Banana Tangy Gravy-Vazhakkai Puli Kootu

  • Pressure cook soaked chickpea with enough water and keep it aside.
  • Blend the raw banana pieces with sambar powder, turmeric powder, salt and cook with enough water.
  • Mash the cooked chickpea and raw banana.
  • Extract tamarind juice and add this to the mashed chickpea and raw banana and add enough water.
  • Simmer this until the gravy turns thick.
  • Splutters the mustard seeds black gram, chickpea.
  • Roast grated coconut and curry leaves, fry until they turns brown.
  • Add this tempered spiced to the gravy and bring it to boil.
  • Serve hot.
  • Recipe courtesy: Priya Easy N Tasty Recipe

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