Raw Banana Pachadi is an easy side for rice and its taste is so good. Raw banana are best suited for pachadi. They can be just little peel and used in pachadi, cooked in boiling water for a smooth texture. After boiling nicely smashed raw banana and added onion, green chilly, salt, curd and tampering.
Fibre-rich raw bananas are widely cultivated in Southern parts of India. Raw bananas are available year round, also known as Green bananas. Raw are a general name used to refer to immature, unripe fruit.
Raw banana are cannot eat directly, we have to cook. It is slightly curved in a shape. Raw bananas are tender, fragrant, and have a starchy-tart flavour, as the sugars have not yet developed, and when cooked, they will be creamy and taste very similar to potatoes.
They help in maintaining blood sugar and also help in keeping the heart healthy. It is rich in fibre, have low glycaemic index and great for diabetics. It has potassium, vitamin A, C, B6. People with weak digestive system should refrain from eating raw banana.
Green banana chutney is also known with many other names like balekai mosaru bajji or ale bajji, vazhakkai chutney, aratikaya tokkalu pachadi or perugu pachadi. The raw banana pachadi is good combination with hot rice. The onion and coriander leaves are completely optional for this recipe. Everyone will like this recipe. You can serve to kids too.
You can cook the Raw banana in pressure cooker or micro oven. The raw banana pachadi is famous dish in South canara. This is one of the hot favourite to my family members too. We can make at easily available ingredients in our kitchen.
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- One Serving can come for 2-3 member family for a Lunch.