Valakkai Masala Poriyal Recipe

Name: Anjappar Indian Cuisines Valakkai Masala Poriyal Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 medium raw banana (valakkai / plantain), peeled and cut into 1/2-inch cubes; 1 cup finely chopped onion; 1 cup grated fresh coconut; 2 pieces green chilies, slit lengthwise; 1 tsp turmeric powder; 1 tsp red chili powder (adjust to taste); 1 tsp sambar powder or home-style masala powder; 1.25 tsp salt; 2 tbs vegetable oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 tsp urad dal; 1 tsp chana dal (split Bengal gram); 10 leaves curry leaves; 0.125 tsp hing (asafoetida); 1 tbs lemon juice; 2 tbs fresh coriander (cilantro), chopped; 3 tbs fried peanuts or roasted groundnuts

Inspired by Anjappar Indian Cuisine

Time35m

Serves4

Make Valakkai Masala Poriyal Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Vegetables & Masala

2 medium raw banana (valakkai / plantain), peeled and cut into 1/2-inch cubes

1 cup finely chopped onion

1 cup grated fresh coconut

2 pieces green chilies, slit lengthwise

1 tsp turmeric powder

1 tsp red chili powder (adjust to taste)

1 tsp sambar powder or home-style masala powder

1 1/4 tsp Celtic sea salt

Tempering & Seasoning

2 tbs Tuscany sunflower oil

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp urad dal

1 tsp chana dal (split Bengal gram)

10 leaves curry leaves

1/8 tsp hing (asafoetida)

1 tbs ReaLemon lemon juice

Optional Garnish

2 tbs fresh coriander (cilantro), chopped

3 tbs fried peanuts or roasted groundnuts

Method

Prep & Parboil Bananas

Peel and cube

Peel the raw bananas and immediately place them in a bowl of water to prevent discoloration. Cut into roughly 1/2-inch cubes and drain when ready to cook.

Parboil

Bring 2 cups of water to a simmer in a medium saucepan. Add the banana cubes and 1/4 tsp salt. Cook for 5–7 minutes until just tender but still holding shape (test with fork). Drain and set aside. This reduces overall cooking time and ensures even doneness.

Tempering

Heat a wide skillet or kadai over medium heat. Add 2 tbs vegetable oil and let it warm for 20–30 seconds. Add mustard seeds and wait until they begin to pop. Add cumin seeds, urad dal and chana dal. Fry the dals, stirring, until they turn light golden (about 1–1.5 minutes).

Add curry leaves and hing (asafoetida). Stir once or twice to release aromas, being careful not to burn the curry leaves.

Sautéing Vegetables

Add finely chopped onion and slit green chilies to the tempering. Sauté on medium heat until the onion becomes translucent and just begins to brown at the edges, about 4–5 minutes.

Stir in turmeric powder, red chili powder and sambar powder. Cook the spices with the onion for 30–45 seconds to bloom their flavors.

Add the parboiled banana cubes and sprinkle 1 tsp salt (adjust if needed) over them. Gently fold so the bananas are evenly coated with the onion-spice mixture. Spread the mixture evenly in the pan and cook uncovered on medium-low heat for 6–8 minutes, stirring gently every 2 minutes so the pieces brown slightly and the flavors meld. If the pan becomes dry, add 1–2 tbs water to prevent sticking.

Finishing & Serve

When the banana is cooked through and slightly browned, reduce heat to low. Add the grated coconut and combine gently. Cook for 1–2 minutes to warm the coconut; do not overcook or the coconut will darken.

Turn off the heat. Sprinkle lemon juice over the poriyal and mix. Taste and adjust salt or lemon if needed.

If using, garnish with chopped coriander and fried peanuts. Serve warm as a side dish with steamed rice, rasam, sambar or as part of a South Indian meal.