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Vazhakkai chips Vazhakkai podimas
Raw banana | vazhakkai 2 Sambar powder 3/4 tblsp Turmeric powder 1/4 tsp Salt as needed Oil 1 tblsp Coconut oil 1 tsp (optional) Mustard seeds 1/4 tsp Urad dal 1/2 tsp Asafoetida 2 pinches Method:
Take out the skin of the raw banana and slice them into medium thin sized roundels. You can cut this into cubes too. I love this way. In a pan add oil and add in the mustard seeds, urad dal and asafoetida. When the dal turns brown simmer the flame and add the sambar powder, turmeric powder and salt. Just quickly give a stir and add the sliced raw banana. Mix well and get the masalas coated evenly. Sprinkle few drops of water and cover this with a lid. Let this cook in a medium low flame. Stir this gently in between. Once the vazhakkais are cooked simmer the flame and add the coconut oil. If not using coconut oil add 1 tsp of cooking oil. Mix and allow this to roast well. Do not cover this now. After 5 minutes switch off the flame. Vazhakkai varuval is ready. This can be served with rasam or sambar rice or with simple curd rice too.
Method with step by step pictures:
Take out the skin of the raw banana and slice them into medium thin sized roundels. You can cut this into cubes too. I love this way. In a pan add oil and add in the mustard seeds, urad dal and asafoetida. When the dal turns brown simmer the flame and add the sambar powder, turmeric powder and salt.
Just quickly give a stir and add the sliced raw banana.
Mix well and get the masalas coated evenly. Sprinkle few drops of water and cover this with a lid. Let this cook in a medium low flame. Stir this gently in between. Once the vazhakkais are cooked simmer the flame and add the coconut oil.
If not using coconut oil add 1 tsp of cooking oil. Mix and allow this to roast well. Do not cover this now. After 5 minutes switch off the flame. Vazhakkai varuval is ready. This can be served with rasam or sambar rice or with simple curd rice too.
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