Healthy Side for Rice Meals

A simple yet flavorful roasted plantain (raw banana) recipe infused with the bold flavors of pepper and garlic, made with minimal oil. Learn how to prepare this delicious vazhakkai milagu varuval with step-by-step pictures.

I love easy vegetable sides that pair well with any rice dish, and this crispy raw banana roast is a perfect example. It beautifully complements rasam rice, dal rice, kuzhambu, sambar, and even “variety rice“ recipes. But guess what? I also enjoy it on its own, just like a snack! You can get creative by mixing it with beans for a salad bowl or even making a flavorful rice bowl—the possibilities are endless.

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When we think of roasting, we often assume that root vegetables require a generous amount of oil. But that’s not the case here! Steaming the raw banana beforehand and roasting it in a cast iron pan—without overcrowding—yields a beautifully crisp exterior with minimal oil. For this recipe, just two teaspoons of oil are enough.

I learned this recipe from my best friend’s mom, who always served it as a side for garlic kuzhambu. Every time I visited their home, she made this dish for me without fail. While she used regular cooking oil, I prefer using coconut oil for an extra burst of flavor. Honestly, I can’t imagine plantain curry without the taste of coconut or coconut oil!

Ingredients required

• Raw Banana: You’ll need two firm raw bananas for this recipe. Sometimes, raw bananas have a thick skin with very little flesh inside. So, depending on their size and quantity, adjust the spice levels accordingly.
• Tempering: The tempering ingredients include coconut oil, mustard seeds, asafoetida, curry leaves, and garlic cloves for an aromatic and flavorful touch.
• Spices: This recipe uses more pepper powder than red chili powder, along with a pinch of turmeric powder for color and added depth of flavor.
• Other Essentials: You’ll also need salt and water to steam the bananas, plus a little extra salt while roasting.

For precise measurements, refer to the recipe card below.

Dietary specifications

This raw banana pepper fry is naturally vegan and nut-free. Use gluten-free asafoetida or skip it for a gluten-free version.

How to prepare vazhakkai milagu varuval

• Trim the edges of the raw bananas. Steam them using your preferred method. I used a stovetop pressure cooker—added 1 cup of water, placed a trivet, and set the trimmed bananas on top. Pressure cook for two whistles. For Instant Pot, steam for 5 minutes and release the pressure after 10 minutes.

• Let the cooked raw bananas cool slightly, then remove the skin—it should peel off easily.

• Chop the raw bananas into small cubes.

• Heat a pan or kadai and add coconut oil. Once the oil is hot, add mustard seeds, asafoetida, finely chopped garlic, and curry leaves.

• Add the chopped plantain, along with salt, pepper powder, turmeric powder, and red chili powder.

• Sprinkle 2 to 3 tablespoons of water and mix well.

• Reduce the heat to medium–low and roast for 5 to 7 minutes until a golden crust forms. Enjoy the vazhakkai varuval with rice and any curry of your choice.

Recipe Notes:

• Adjust salt and spices to your preference.
• Alternative Method (Without Steaming):
  • Peel and chop the raw bananas into small pieces.
  • Rinse a couple of times and keep them soaked in water until ready to use.
  • After tempering, add the chopped raw bananas, cover, and cook for 5 minutes.
  • Remove the lid, add two more tablespoons of water, spices, and salt, and cook until the bananas turn soft and tender.
  • Finally, add two more teaspoons of oil and cook on low heat until a crispy golden crust forms.

Explore more dry curries

Have you made this recipe?

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📖 Recipe

Originally posted in 2015, this recipe has now been updated with a recipe card, fresh images, and nutritional details.