Simple Way to Prepare Super Quick Homemade Raw Banana Poriyal
Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, How to Prepare Ultimate Raw Banana Poriyal. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Raw Banana Poriyal, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Raw Banana Poriyal delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to prepare a few ingredients. You can have Raw Banana Poriyal using 10 ingredients and 3 steps. Here is how you cook it.
#reststyle - This is a very popular side dish from the State of Tamil Nadu and is included in the menu platter / meal in any South Indian restaurant. It is a simple preparation of raw banana with lots of fresh grated coconut added to the end product. This simple delicacy is traditionally served with curd-rice, sambar-rice or rasam-rice. You may also have it with any kind of Indian bread. It is a quick recipe, both healthy and nutritious with minimum of oil and spices.
Ingredients and spices that need to be Make ready to make Raw Banana Poriyal:
- 2-3 raw banana, peeled & chopped
- 2 tbsp. oil
- 1-2 dry red chilies, broken
- 1 tsp. mustard seeds
- 1 sprig curry leaves
- 1-2 green chilies, slit (opt)
- 1 tsp. urad dal (split black gram)
- to taste salt
- 2-3 tbsp. fresh grated coconut
- 1 tbsp. coriander leaves, chopped
Instructions to make Raw Banana Poriyal
- 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.
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