Recipe: Eating on a Dime Tanjore style Raw Banana stir fry / Vaazhakai Podi-thoovi karamadhu

Recipe: Eating on a Dime Tanjore style Raw Banana stir fry / Vaazhakai Podi-thoovi karamadhu Delicious, fresh and tasty.

Tanjore style Raw Banana stir fry / Vaazhakai Podi-thoovi karamadhu. Peel the skin and slice it and keep it aside. In a heavy bottomed pan, add oil and when the oil is hot, add the sliced senai or raw banana and fry it until it becomes crisp. Take the fried senai or raw banana and place it in a tissue to remove excess oil.

You can cook Tanjore style Raw Banana stir fry / Vaazhakai Podi-thoovi karamadhu using 14 ingredients and 5 steps. Here is how you cook it.

Ingredients of Tanjore style Raw Banana stir fry / Vaazhakai Podi-thoovi karamadhu

1. You need 2 of banana Raw.

2. You need 200 ml of Tamarind water.

3. It’s pinch of turmeric a.

4. You need 2 tbsps of sesame oil.

5. You need of asafoetida a pelette of.

6. You need 3 tbsps of white urad daal.

7. It’s 3 tbsps of chana dal.

8. It’s 4 of chilles dry red.

9. You need 2 tbsps of coriander seed.

10. It’s of rock salt.

11. It’s of coconut grated.

12. Prepare 3 tbsps of oil.

13. Prepare 1 tsp of mustard seed.

14. Prepare of curry leaves.

Tanjore style Raw Banana stir fry / Vaazhakai Podi-thoovi karamadhu step by step

1. First peel and chop the raw bananas / plantains. cook them in tamarind water. Tamarind should be of the size of an amla / gooseberry. cook the raw bananas until they are tender..

2. Remove the rinds of tamarind and take out the cooked plantains from the water and keep it aside..

3. Take a kadaai add sesame oil and add all the ingredients given under "For the powder" except coconut. saute them until you get a nice aroma, transfer it to a blender and add the coconut, grind it to a coarse powder..

4. In the same kadaai, add 3 tbsp cooking oil, temper the ingredients given under "Tempering", add the cooked plantains, give it a nice stir so that it gets coated with the tempering evenly, then add the prepared powder and mix. Transfer it in a serving bowl..

5. This can be served as an accompaniment with Ash gourd in sour curd gravy / pooshanikaai mor-kuzhambu.