Discover the delight of South Indian cuisine with this Crispy Vazhakkai Fry, also called balekai or aratikaya fry, perfect for days when you crave a spicy, satisfying side. Raw bananas, bathed in aromatic sambar powder and a fragrant tempering, are pan-fried to golden perfection—resulting in a dish that’s both hearty and wholesome. This recipe brings out the humble plantain’s best, transforming it into an irresistibly crisp side that pairs beautifully with hot steamed rice and rasam or dal.
What makes this dish truly special is its ability to come together in mere minutes. Each region across South India has its twist on this fry, but this take celebrates a medley of local flavors with simple, everyday spices. Enjoy it as a quick weekday staple or serve as part of a festive spread—the Vazhakkai Fry is sure to enliven your table and bring comfort to every meal.
Crispy Vazhakkai Fry: South Indian Raw Banana Stir Fry
Print RecipeIngredients
- 400 grams raw banana (plantain/vazhakkai/balekai)
- ¼ tsp turmeric powder
- 1½ tsp sambar powder
- ¼ tsp freshly crushed pepper
- ½ tsp salt
- 2 tbsp oil
- 1 tsp mustard seeds
- ½ tsp urad dal
- ½ tsp cumin seeds (jeera)
- ½ tsp fennel seeds (saunf)
- 1 dried red chilli
- A pinch of asafoetida (hing)
- A few curry leaves
- 2 tbsp water
Instructions
Peel the raw bananas and slice them into slightly thick rounds or cubes as preferred.
In a mixing bowl, combine the banana slices with turmeric powder, sambar powder, crushed pepper, and salt, coating them thoroughly. Set aside.
Heat oil in a large kadai or frying pan. Add mustard seeds and let them splutter, then add urad dal, cumin seeds, fennel seeds, dried red chilli, a pinch of hing, and curry leaves.
Once the tempering is aromatic, add the spiced banana slices and stir-fry for 2 minutes until the spices blend with the oil and banana.
Spread the slices out evenly in the pan, sprinkle water over them, and cover with a lid. Cook on medium heat for 10 minutes, checking and stirring occasionally.
Remove the lid, spread the banana slices again, and fry uncovered for 2 more minutes to get them crisp and golden.
Serve hot alongside steamed rice and rasam, or as a perfect side for a simple South Indian meal.
Notes
Tips:
Cut the banana slices evenly and not too thick so they cook quickly and get perfectly crisp., Use raw, dark green plantains for the best texture—avoid any that have started to ripen or are pale in color., Sambar powder can be swapped with rasam powder or chili powder for a different flavor twist., Stir occasionally while frying to prevent sticking or burning, but avoid over-mixing to keep the slices whole and crisp.