Ingredients with Measurements:
- 2 raw bananas, peeled and chopped
- 1/4 cup grated coconut
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 2 dried red chilies
- 1/4 tsp turmeric powder
- Salt to taste
- 1 tbsp oil
- 1 sprig curry leaves
- 1/4 cup water
Special equipment needed:
None
Step-by-step instructions:
1. Heat oil in a pan and add mustard seeds, urad dal, chana dal, dried red chilies, and curry leaves. Saute until the mustard seeds pop and the dals turn golden brown.
2. Add the chopped raw bananas, turmeric powder, and salt to the pan. Mix well.
3. Add 1/4 cup of water to the pan and cover it with a lid. Cook on low heat for 10-15 minutes until the raw bananas are tender.
4. Once the raw bananas are cooked, add grated coconut to the pan and mix well.
5. Cook for another 2-3 minutes until the coconut is heated through.
6. Serve hot with rice or roti.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 105
Fat: 6g
Carbohydrates: 12g
Protein: 2g
Fiber: 3g
Substitutions for ingredients:
- Mustard seeds: Cumin seeds or fennel seeds
- Urad dal: Split yellow lentils or split green gram
- Chana dal: Split red lentils or split pigeon peas
- Dried red chilies: Red chili flakes or paprika
- Grated coconut: Coconut milk or desiccated coconut
Variations:
- Add chopped onions and garlic for a more flavorful poriyal.
- Add chopped tomatoes for a tangy twist.
- Add chopped green beans or carrots for a more colorful and nutritious poriyal.
Tips and tricks:
- Make sure to chop the raw bananas evenly to ensure even cooking.
- Use a non-stick pan to prevent the poriyal from sticking to the bottom of the pan.
- Adjust the amount of water depending on the desired consistency of the poriyal.
Storage instructions:
Store any leftover poriyal in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the poriyal in a pan on low heat until heated through.
Presentation ideas:
Serve the poriyal in a bowl or on a plate with rice or roti.
Garnishes:
Garnish with chopped cilantro or curry leaves.
Pairings:
Pair with steamed rice or roti.
Suggested side dishes:
Serve with sambar or rasam for a complete meal.
Troubleshooting advice:
- If the poriyal is too dry, add a little water and cook for a few more minutes.
- If the poriyal is too watery, remove the lid and cook on high heat for a few minutes until the excess water evaporates.
Food safety advice:
Make sure to wash the raw bananas thoroughly before peeling and chopping.
Food history:
Raw banana poriyal is a popular South Indian dish that is typically served as a side dish with rice or roti.
Flavor profiles:
The dish has a mild and slightly sweet flavor from the raw bananas, with a nutty and slightly spicy flavor from the coconut and spices.
Serving suggestions:
Serve the poriyal hot with rice or roti.
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Region: Indian