Raw Banana Tangy Gravy-Vazhakkai Puli Kootu Recipe

Cooking Directions

• STEP 1.Peel and chop raw bananas into small pieces.
• STEP 2.In a pan, heat oil and add mustard seeds, urad dal, and curry leaves.
• STEP 3.Add chopped onions and sauté until golden brown.
• STEP 4.Add chopped raw bananas, turmeric powder, red chili powder, coriander powder, tamarind pulp, and salt.
• STEP 5.Add water and cook until the raw bananas are tender.
• STEP 6.In a separate pan, heat oil and add mustard seeds, urad dal, and curry leaves for tempering.
• STEP 7.Pour the tempering over the cooked raw bananas.
• STEP 8.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• Choose raw bananas that are firm and not overripe.
• Adjust the spice level according to your taste.
• You can add a pinch of jaggery for a hint of sweetness.

Storage and Serving

• Raw Banana Tangy Gravy can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat in a microwave or on the stovetop before serving.
• Serve hot with steamed rice or roti.