Vazhakkai Karamathu

Vazhakkai Karamathu by Roopa Padmanabhan 


  1. Kaccha Kela (Raw Bananas) – 2
  2. Salt – To taste
  3. Haldi Powder – 1 Teaspoon
  4. Mirchi Powder – 2 Teaspoons
  5. Urad Dal and Mustard seeds – 1 Tablespoons
  6. Oil – 4 Tablespoons


Peel the kela and dice it into small pieces. In a pan heat oil. Add urad dal and mustard. Once they splutter add the kela and haldi powder. Sauté on a low flame. When it is half cooked add the salt and mirchi powder. Cook till done.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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