Raw Banana Podi Curry | Plantains Podi Curry

Raw Banana Podi Curry

Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 mins | Serves: 2 | Author: Rohini Ramanathan

Plantains or raw bananas are among my favorite vegetables. In general, I enjoy vegetables in any form. The freshly ground spices in this poriyal give the raw banana a ton of flavor. When combined with a very basic rasam rice, it makes for a wonderful combination.

Coriander seeds, cumin seeds, red chillies, channa dal, urad dal, and dessicated coconut, which is roasted to a lovely golden color and pounded to a coarse powder, are the ingredients needed to make this spice powder.

A variety of recipes can be prepared with raw banana. The Raw Banana Fritter (Bajji), Raw Banana Varuval (Fry), Raw Banana Podimas (tangy mashed Raw Banana), and of course the crunchy and spicy Raw Banana Chips are a few options. Raw banana is another essential ingredient of Pacha Theeyal or Aviyal.

I shall post the other recipes using Raw Banana in the upcoming post. Stay tuned!!


Raw Banana – 2 (medium sized)

Turmeric Powder – 1/4 tsp

Salt – as needed

Water – as needed

To Roast and Grind

Coriander Seeds – 2 tsp

Channa Dal – 2 tsp

Urad Dal – 1 tsp

Cumin Seeds – 1/2 tsp

Red Chillies – 2

Dessicated Coconut – 3 tbsp

To Temper

Coconut Oil – 1 tbsp

Mustard Seeds – 1 tsp

Urad Dal – 1/2 tsp

Curry Leaves – 1 sprig

Red Chilli – 1 (optional)

Cumin Seeds – 1/2 tsp


  1. Peel the raw banana’s skin and cut it into medium-sized cubes.
  2. Place it in a microwave-safe bowl with the turmeric, salt, and water. Microwave for 5 minutes. The raw banana must be firm but tender. Check it after three minutes to make sure it hasn’t overcooked.
  3. Preheat a skillet, add the items under “To Roast and Grind”, and roast until fragrant. Don’t let the coconut burn.
  4. After letting it cool, transfer it to a blender and pulse until a coarse powder.
  5. Add 1 tablespoon of coconut oil to a hot frying pan. Then, add the ingredients under “To Temper,” and sauté them thoroughly until the urad dal turns golden.
  6. Add the boiled raw banana to the frying pan and cook for 5 minutes, stirring often. Check for salt and add as needed (remember we have added some salt while cooking the plantains).
  7. Add the ground spice powder and stir everything together thoroughly. After 5 more minutes of sautéing, switch off the stove. Serve it with either cold curd rice or hot rasam rice. It tastes the greatest in either case!


  1. Alternatively, raw bananas can be pressure- or steam-cooked for one whistle in a stovetop cooker or for zero minutes (steam mode) in an instant pot (Quick Pressure Release after it is done).
  2. Increase or decrease the amount of red chillies as per your family preferences.
  3. The quantity of spice powder can be doubled or tripled and can be stored in air tight container.

If you have tried this recipe, leave a comment below or share it with us on our Facebook / Instagram and tag us #yumtumbhojana. We would love to see your post!


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