Vazhakka Podimas - Plantain Podimas

Podimas can be defined as Crumbled Kari. They are quite famous in Tamil Nadu. The 2 main things with which Podimas is made are Potato and Vazhakka (Raw Plantain). Though similar in idea, the way the vegetable is processed is different for these two.

Check out the recipes in my blog for
Potato Podimas
Potato Chickpeas Podimas (you will love this variation)



Ingredients



Vazhakka (Raw Plantain) 10 (mine were very small. had about 2 cups of grated vazhakka when cooked)

Mustard 1/2 tsp
Split pealed Urad dal 1 tsp
Turmeric 1/2 tsp
Hing a little

Ginger thinly sliced 1 tbsp
Green chillies 2
Curry leaves 2 sprigs

Coconut 3/4 cup
Lemon Juice 2 tsp

Oil and salt to taste

Method of Preparation

1. First step is to cook the vazhakka. The exact time and method will depend of the kind of vazhakka you have. The idea is to boil it with skin on, peal it and then grate it. For mine, I added vazhakka to a cooker and water to cooker to cover it. The closed the cooker and cooked with no whistles. Once the steam started coming, it cooked for 3-4 minutes. (total about 10-15 min).

2. Once cooked, the skin will have a slightly black colour. Peal the skin.

3. Using a grater (big holes), grate the vazhakka and keep ready.



4. Heat oil in a pan. Add some mustard. When it sputters, add urad dal. When it starts to brown, add the turmeric and hing.

5. Then add the curry leaves, green chilli and ginger.



6. When it sizzles, add the cooked vazhakka, coconut and salt. Give it a quick stir without mushing up the vazhakka.

7. Switch off immediately. Add the lemon juice as well and give it another gentle stir.

Enjoy with some Rasam/Sambar and rice.