I love vazhakkai (Raw banana / Plantain) very much. Mostly it is cooked in every household on the Amavasya (New Moon) day, as a part of the lunch to give thidhi (offering) to the family members who passed away. The recipes prepared on that day are not supposed to have both onion and garlic as many fast (vrat) on that particular day. Likewise this vazhakkai podimas is also no onion no garlic recipe making it a perfect vrat recipe.
Recently when I went to my In-Laws place to celebrate Diwali, I returned with a big bunch of Vazhakkai. They were grown organically in the backyard without using any pesticides or chemicals and they were so yummy as well when cooked. I made homemade Vazhakkai chips, as the boys love it very much and some finger licking Chettinad Vazhakkai Kurma and still have some left.
Vazhakkai Podimas Recipe
Prep time: 5 mins | Cook time: 20 mins | Serves: 4
Recipe Cuisine: South Indian | Recipe Category: Side Dish
Recipe Cuisine: South Indian | Recipe Category: Side Dish
Ingredients:
- Vazhakkai (Raw Green banana/Plantain) – 2
- Mustard seeds – 1/2 tsp
- Urad dal – 1 tsp
- Whole dry red chilies – 2
- Green chilies – 2
- Turmeric powder – 1/2 tsp
- Curry leaves – 1 sprig
- Fresh grated coconut – 4 tbsp
- Lemon juice – 1/2 tsp
- Salt – to taste
- Oil – 2 tsp
Instructions:
- Place whole vazhakkai with the skin in a pressure cooker and 1/2 cup water and pressure cook for 1 whistle. It would have a parboiled by now.
- Once it cools down, make a slit with a knife from top to bottom and open the the skin like you would open a book and peel away the skin of the vazhakkai.
- Grate the parboiled plantain using a big holed grater and keep it aside.
- Heat a pan with oil. Add mustard seeds and once it splutter, add urad dal and roast till golden brown. Now add broken whole dry red chilies and finely chopped green chilies and saute for a few seconds.
- Now add grated vazhakkai, turmeric powder, salt, curry leaves & grated coconut.
- Mix well and close the pan with a lid and cook for 3-4 mins over low flame. Take off fire. Add the lemon juice, once again mix well and serve hot with rice as an accompaniment.
Notes:
- You can cook the plantain in an open vessel also but it will take a long time and needs constant supervision.
- I used home grown organic plantain which was also tender, so cooked for just 1 whistle but if you are buying it from veggie shop then cook for 2 whistles as they tend to be a bit hard.
- Do not overcook the plantain. It should be soft, cooked but still firm enough to either grate or crumble.
- If you feel that the skin is being sticky, then grease your hands with oil while peeling and grating.
- Instead of grating, you can also either crumble the cooked plantain or cut them into cubes.
- If you do not wish to add lemon juice, you can always skip it.
DID YOU TRY THIS RECIPE?
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I add some chopped coriander leaves to this. Gives a nice flavor. My favorite podimas to eat with sambar sadam 🙂
the base paper is awesome, just now amma said, she prepare thokayal using the banana skin… So hopefully i will try those in monday and post it !
delicious and healthy!! I just love raw banana recipes!!
Wow this recipe is awesome! 🙂 lovely side dish for rice
This looks really good – I’ve never cooked with plantains, but I’ve always wanted too! I think I’ll try it!
Wow, this recipe is very tasty and healthy!!
Tried today n came out well 😃😃 thanks
Thanks for the feedback Nithya. Keep visiting. 🙂
Hi Sister Radhika, I did try the raw banana podimas, it came out good and tasty, Step by step instructions were helpful, Keep adding, will drop in when necessary, Thanks, SAIRAM