Vazhakka (Banana Saba) Aviyal

Vazhakka Aviyal

Ingredients (Serves 4 – 5)

1. Vazhakka / banana saba – 2 medium, peeled and sliced lengthwise

Green chilies – 3, slit

Curry leaves – A few

Turmeric powder – 1/2 tsp

Chilly powder – 1/2 tsp

Shallots – 2 small, slightly crushed (optional)

Salt – To taste

Water – Around 1.5 cup or as required

2. Kudam puli / gamboge – 1 – 2 (depending on its sourness), soaked in enough water and torn, if large

3. Grated coconut – 1.5 cup heaped

Cumin seeds – 1/4 tsp

4. Coconut oil – 1 tbsp

5. Salt – To taste


1. Grind the grated coconut and cumin seeds to a paste (not very fine).

2.  In a vessel add all the ingredients numbered 1. Water should be in the same level as that of the banana saba. Cover and cook for 8 – 10 minutes over medium heat until done. Bring down the heat to low. Add the grated coconut mixture. Add salt, to taste. Cook covered for a few minutes. It should have a medium thick  consistency. Switch off. Add a tbsp of coconut oil, a few curry leaves and switch off. Serve with rice and other side-dishes.

Vazhakka Aviyal

In pic – Kerala rice with tomato rasam (Tamil style), padavalanga unakka chemmeen thoran, vazhakka aviyal and vellarikka kichadi

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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