Vazhaikkai Podimas or is very simple and quick recipe prepared with raw bananas. It is a very good accompaniment for sambar / kuzhambu. My grandma used to make this during Amavasya (New Moon Day) and I always wondered about with what vegetable she made it! When I came to know that it was vazhaikkai, I surprised that how she made it and we call it as podimas. Last week when our niece came for lunch she said she will bring Vazhaikkai Puttu! I had no clue but when she brought it is the same podimas, and they call it as puttu. She grew up in Thirunelveli and they call it as puttu. Instead of making vazhaikkai fry / curry it is something different and tasty. As I mentioned earlier it is very good combo for sambar rice, rasam rice and very yummy with kara kuzhambu 😋
INGREDIENTS:
Vazhaikkai / Plantain - 4 to 5
Coriander leaves - for garnishing
TO TEMPER:
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Red chillies - 2 to 3
Curry leaves - few
Asafoetida - 1/4 tsp
HOW TO MAKE:
Pressure cook vazhaikkai with enough water and allow 1 whistle. Do not allow more than whistle, as it makes vazhaikkai more mushy! Peel the skin and allow to cooled down.
Grate the vazhaikkai by using carrot grater. Heat oil in a kadai, splutter mustard seeds add urad dal. Break the red chillies and add along with curry leaves. Add asafoetida. Saute them till golden brown then add grated vazhaikkai. Add needed salt. Gently mix them well and cook for 5 mins. Serve with sambar / kuzhambu rice.
TIPS:
Finely chopped onions can be added. Saute onion with tempering ingredients before adding vazhaikkai.
Grated coconut can be added at the end.
Green chillies, ginger can be added for extra flavor. If so avoid red chillies.
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