Cut the raw banana into half along with the skin.

Pressure cook the banana with 1/2 cup of water for 4 to 5 whistles.

Allow the pressure to release naturally.

Peel the skin off the cooked raw banana.

Dice the cooked raw banana into small pieces.

Heat sesame oil in a heavy bottomed pan over medium heat.

Add mustard seeds, urad dal, and curry leaves.

Allow them to crackle and the dal to turn golden and crisp.

Add the asafoetida, cooked raw banana, turmeric powder, black pepper powder and salt to taste.

Roast until well combined and has a light crispy texture.

Turn off the heat.

Check the salt and spices and adjust accordingly.

Transfer the Vazhakkai Poriyal into a serving bowl.

Serve hot as a side dish.