Vazhakkai Usili is something my aunt used to make every other week, and I always wondered why she went through the trouble of steaming dal separately before mixing it with the banana. Once I tried it myself, it made sense. The dal stays fluffy and separate instead of turning into a paste, and the vazhakkai cooks tender without getting mushy.
I started making this regularly after I moved out, mostly because it uses just a handful of pantry staples and one vegetable. The smell of curry leaves hitting hot oil still reminds me of her kitchen on a Tuesday afternoon, when she would make this alongside sambar and rice.
About the Recipe
This recipe takes about an hour start to finish, including the soaking time for the dal. You will need an idli steamer or any steaming setup you already have. The ingredients are easy to find in most Indian kitchens, and raw banana is available year round. I make this on weeknights when I want a dry side dish that is filling but not oily. It pairs well with rasam or sambar rice, and you do not need to plan much ahead since the dal soaks in under an hour.
Why you will love this recipe
The steaming step makes all the difference here. Because the dal is cooked separately and crumbled, it stays light and grainy instead of turning sticky or clumpy when you mix it with the vazhakkai. The raw banana slices soften just enough to hold their shape, and the mustard tempering adds a sharp, warm note that balances the mild earthiness of the dal.
It is also higher in protein than most vegetable stir fries, so it feels more substantial without being heavy. The texture is what keeps me coming back, that slight coarseness from the crumbled dal against the tender banana.
Vazhakkai Usili
Cooking Tips
Do not over grind the dal mixture. It should be coarse, almost like wet semolina, not a smooth paste. If it is too fine, the steamed dal will turn dense and heavy instead of crumbly. When you cook the vazhakkai, keep the flame low and cover the pan properly.
Raw banana takes longer to cook than you think, and if the flame is too high, the outside will brown before the inside softens. If the crumbled dal feels too dry when you add it, sprinkle a tablespoon of water and stir gently so it does not turn into lumps.
Top Tips
- Soak the dals for at least 30 minutes, otherwise they will not grind evenly and the steamed mixture will have hard bits.
- Slice the vazhakkai thinly and evenly so all pieces cook at the same rate.
- Let the steamed dal cool completely before crumbling, or it will stick to your hands and turn mushy.
- If you do not have an idli plate, you can steam the dal mixture in a greased shallow bowl placed inside a pressure cooker without the weight.
- Add the crumbled dal at the end and stir gently to keep the texture separate and not mashed.
Serving and Storing Suggestions
This recipe serves four people as a side dish. Total prep time including soaking is about one hour. Serve it warm alongside rice and rasam, or with chapati if you prefer. It tastes best fresh, but you can store leftovers in an airtight container in the fridge for up to two days.
Reheat gently in a pan with a few drops of oil, since microwaving can dry out the dal mixture. The texture holds up better if you do not overheat it the second time.
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Nutrient Benefits
Vazhakkai Usili is a good source of plant protein from the three types of dal used in the recipe. Raw banana is rich in resistant starch, which supports digestion and keeps you full for longer. The dals also provide fiber, folate, and iron. Mustard seeds add a small amount of omega 3 fatty acids, and curry leaves contribute antioxidants.
This dish is naturally gluten free and can fit into a balanced meal when paired with rice or millet. It is also relatively low in fat if you stick to the oil quantity mentioned.
Vazhakkai Usili
Ingredients
- 1 Vazhakkai (finely sliced)
- Turmeric Powder (a pinch)
- Asafoetida Powder (a pinch)
- 1 Onion (big)
- Mustard Seeds (little)
- Urad Dal (little)
- Curry Leaves (few)
- Coriander Leaves (fw)
- 3 tbsp Oil
- Salt as per taste
To Grind:
- 1/3 cup Toor Dal
- 2 tbsp Bengal Gram Dal
- 3 tbsp Moong Dal
- 3 Dry Red Chillies
Instructions
- Soak the toor dal, bengal gram dal, moong dal and red chillies for 30 to 45 minutes.
- Add a little salt and grind to a coarse consistency.
- Add turmeric powder, asafoetida powder and mix well.
- Pour into a idli plate and cook for 5 minutes. Remove and cool.
- Once cooled, crumble them nicely or grind them in a mixie to a coarse mixture.
- Heat oil in a pan.
- Fry the mustard seeds, urad dal and curry leaves for 30 seconds.
- Add the onions and saute well.
- Add the vazhakkai pieces and stir well.
- Add salt and sprinkle some water.
- Cover the pan with a lid and cook for 5 minutes over low flame.
- Add the crumbled dal mixture and stir well until mixed.
- Garnish with coriander leaves.
- Serve.
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Frequently Asked Questions
My dal mixture turned out too wet and did not crumble after steaming. What went wrong?
You likely added too much water while grinding, or the dals were soaked for too long. The ground mixture should be thick and just barely hold together, not pourable. Next time, drain the dals well before grinding and add water one teaspoon at a time. If it is already too wet, steam it a bit longer to dry it out.
The vazhakkai pieces are still hard even after covering and cooking. How do I fix this?
Raw banana takes time to soften, especially if the slices are thick. Sprinkle another tablespoon of water, cover the pan again, and cook on low flame for another three to four minutes. Make sure the flame is low, or the bottom will burn while the top stays raw. Thin slices cook faster, so cut them under half a centimeter if possible.
Can I skip the steaming step and just add the raw ground dal directly to the vazhakkai?
No, the steaming step is what gives this dish its signature crumbly texture. If you add raw ground dal directly, it will turn into a sticky paste and coat the vazhakkai instead of staying separate. The steaming cooks the dal and dries it out enough to crumble.
How long can I store the steamed and crumbled dal mixture by itself?
You can store it in an airtight container in the fridge for up to three days. This is useful if you want to prep ahead. Just make the vazhakkai fresh and stir in the dal mixture at the end. Do not freeze it, as the texture changes and becomes grainy in a bad way.
