Raw banana poriyal/dry sabji (south Indian style)

Servings: 2-3
Preparation time: 5 minutes.
Boiling time: 10 minutes.
Frying time: 14-15 minutes.
Total time: 30 minutes.

“Raw banana poriyal/dry sabji (south Indian style)” is a classic South Indian side dish prepared with raw bananas (plantains) sautéed in coconut oil and tempered with mustard seeds, curry leaves, and mild spices. It is a staple in Tamil and Kerala households, where porial refers to a dry vegetable preparation that is lightly spiced and often finished with fresh grated coconut.

This dish is valued for its simplicity, nutrition, and authentic flavour. Raw bananas are rich in fiber, potassium, and resistant starch, making the porial not just tasty but also wholesome and easy to digest. The tempering of curry leaves lends a traditional aroma, while the coconut enhances its earthy, coastal character.

Served typically with Sambar, Rasam, or Curd Rice, Raw Banana Porial adds balance and variety to a South Indian thali, making it a comforting and essential everyday recipe.

Raw banana is easily available in all over India especially south India, rather banana is staple food in south India. It can be cooked in many ways; I am sharing here today the south Indian ways of cooking, very easy to cook called ‘raw banana poriyal’.

Ingredients:

Raw banana: 2 no. (Medium size, vegetable verity)
Onion: 1 no. (Small)
Garlic: 2-3 flakes
Sesame seed oil/cooking oil: 2 table spoon
Salt: half teaspoon (as per taste)
Cumin: ½ teaspoon
Mustard seed: 1 pinch
Black pepper powder: ½ teaspoon.
Split black gram: 1 tablespoon
Curry leaves: 1 twig
Asafoetida: 1 pinch
Turmeric powder: 1 pinch
Fresh scrap coconut: 1 tablespoon

Preparation:

Chop onion, and garlic into small pieces. Keep aside.
Boil/ microwave the raw banana
Peel and grate the banana, keep aside.

Method:

Take fry pan, put oil and heat.
When it smokes, add mustard seeds and split black gram, wait till it sputters.
Add turmeric powder and garlic; stir and fry (keep it stirring otherwise it may burn).
Add scraped fresh coconut, onion and curry leaves, and fry for few minutes.
Add, grated raw banana in small quantity to avoid sticking; keep stirring, cover it and cook for 2-3 minutes on medium/low flame.
Add salt, Put off the flame, now raw banana poriyal/dry sabji (south Indian style) is ready to serve.
Transfer into serving bowl; serve this as a side dish at lunch or dinner.