Sunday, April 29, 2012

Vazhakai Podimas

There are some recipes that we love, but somehow don't make very often. I have no idea why that happens.I mean, if it requires some elaborate preparation or some ingredient not easily available, I can understand. But that is not the case here, its just that it doesn't occur to me to make it.

Today's post is one such recipe. My husband asked me, how come you haven't made vazhakai podimas in ages? I buy plantains pretty much every month, make curry, kootu and bhajji with it, but not podimas! So, this time, the plantains got used up to make podimas :)

Traditionally, the plantains are pressure cooked and then the skin is peeled off and the plantains are crumbled  by hand. But my pressure cooker was already being used for something else and I did not want to weight for it to be free. So, I went ahead and microwaved the plantains and then grated it in a food processor instead of crumbling it by hand. If pressure cooking, the later cooking on the flame will need only 5 minutes, but if microwaving first, you'll have to cook it on the flame for 10-12 minutes later. Feel free to make it either way.

Preparation & Cooking: 30 minutes                Serves: 3-4

Plantains - 3
Green chillies - 2, slit lengthwise
Ginger - 1 teaspoon, grated
Turmeric Powder/Haldi - ½ teaspoon
Salt - to taste
Coconut - 2 tablespoons, shredded (for garnish)
Lemon Juice - 2 tablespoons
Oil - 1 tablespoon
For Tempering:
Mustard - 1 teaspoon
Black Gram/Urad Dal - 1 teaspoon
Bengal Gram/Channa Dal - ½ teaspoon
Asafoetida/Hing - a pinch
Curry Leaves - a few

  • Cut the plantains into halves and microwave them in water for 12-15 minutes.
  • Peel the skin, then grate the plantains and set them aside.
  • Heat the oil and add the ingredients for tempering. 
  • When the mustard seeds splutter, add the ginger, grated plantains, curry leaves, turmeric powder and salt and mix well.
  • Next add in the slit green chillies and a couple of tablespoons of water and let it cook for about 10-12 minutes. Turn off the flame.
  • Garnish with shredded coconut and add the lemon juice and mix well.
Serve as a side dish to rice with sambar or rasam.

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