Vazhakkai Podimas is an easy to make poriyal with raw banana. Cooked raw banana are grated, mixed with freshly grated ginger, coconut and salt. Tossed into tempered mustard and split urad dal, this recipe gets an ultimate flavor of poriyal. This Vazhakkai Podimas goes well with Sambar, Rasam or any Kuzhambu varieties.
We can make many different varieties of poriyal with Vazhakkai. A coconut garnished poriyal or easy stir fry can transform this simple vegetable into a delicious wonder. This Vazhakkai Podimas is a very special and unique recipe. The punch of flavor we get from the green chili, freshly grated ginger, coconut added to grated cooked raw banana makes this podimas so delectable. Vazhakkai podimas makes a tasty side for Sambar, Rasam or any South Indian Main Courses.
Tips for making Vazhakkai (Raw Banana) Podimas:
First, while cooking raw banana in boiling water, make sure to flip it at regular intervals so that the raw banana gets cooked evenly on all sides.
Insert a spoon or fork at regular intervals to see if it pierces into the skin easily. If so, then the raw banana is completely cooked.
Allow the cooked raw banana to cool off completely and then grate. If not, cooked raw banana will become mushy.
Its a good choice to mix grated ginger, coconut and salt to the grated raw banana before tempering so that it is nicely mixed.
Generously add split dal while tempering. Biting podimas along with the crispy fried split dal enhances the flavor.
Finally if we like, we can add lemon juice to get the tinge of tangy flavor.
Vazhakkai Podimas Recipe | Raw Banana Podimas Recipe
Course: Dry Curry, Poriyal Varieties (South Indian Curries)
Cuisine: Indian, South Indian Recipes, Tamil Brahmin, Tamil Nadu Recipes
Prep Time: 5 minutesminutes
Cook Time: 25 minutesminutes
Total Time: 30 minutesminutes
Servings: 4peopled
Calories: 100kcal
Author: Sowmya Venkatachalam
Vazhakkai Podimas is an easy to make poriyal with raw banana. Cooked raw banana are grated, mixed with freshly grated ginger, coconut and salt. Tossed into tempered mustard and split urad dal, this recipe gets an ultimate flavor of poriyal. This Vazhakkai Podimas goes well with Sambar, Rasam or any Kuzhambu varieties.
Wash the raw banana and discard the top and bottom. If the raw banana is big, then cut it into 2-3 big chunks.
Add 2 cups of water in a kadai/pan. Bring the water to rolling boil.
Add the raw banana into the boiling water. Cook the raw banana for 4-5 mins.
Using a spatula, flip it so that the raw banana gets cooked on all sides equally.
When skin of the raw banana becomes black on all sides, insert a spoon or fork to check if it goes inside without putting pressure. If you try to peel the skin, it should come off easily. That indicates that it is has cooked enough.
Now, take out the cooked raw banana from the boiling water. Allow the cooked raw banana to cool off.
Then peel the skin off the cooked raw banana. Using a carrot grater, grate the cooked raw banana and peeled it.
Once the grated raw banana is ready, add grated coconut, ginger and salt. Give a gently mix with a spoon so that we are not mushing the cooked raw banana.
Tempering
Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add split urad dal to the pan. Give a good mix. The urad dal becomes light brown color.
Then, add the chopped green chili and curry leaves and give a mix.
Finishing Podimas
To this tempering, add the mixed grated vazhakkai podimas along with ginger, coconut and salt to the pan. Gently mix so that raw banana gets nicely mixed with tempering.
Serving Time!
Delicious Vazhakkai Podimas is now ready. Relish with Sambar, Rasam or Kuzhambu rice!
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Instructions with Step by Step Pictures:
COOKING RAW BANANA
Wash the Raw Banana and discard the top and bottom. If the raw banana is big, then cut into 2-3 big chunks. Add 2 cups of water in a kadai/pan. Bring the water to rolling boil. Add the Raw banana into the boiling water. Cook the raw banana for 4-5 mins.
Using a spatula, flip it so that the raw banana gets cooked on all sides equally.
When skin of the raw banana becomes black on all sides, insert a spoon or fork to check if it goes inside without putting pressure. If you try to peel the skin, it should come off easily, that is the right consistency.
Now, take out the cooked Raw banana from the boiling water. Allow the cooked raw banana to cool off. Then peel the skin off the cooked raw banana.
Using a carrot grater, grate the cooked and peeled raw banana.
Once the grated raw banana is ready, add grated coconut, ginger and salt. Give a gently mix with a spoon so that we are not mushing the cooked raw banana.
TEMPERING
Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add split urad dal to the pan. Give a good mix. The urad dal becomes light brown color.
Then, add the chopped green chili and curry leaves and give a mix.
FINISHING PODIMAS
To this tempering, add the mixed grated vazhakkai podimas along with ginger, coconut and salt to the pan.
Gently mix so that raw banana gets nicely mixed with tempering.
SERVING TIME!
Delicious Vazhakkai Podimas is now ready. Relish with Sambar, Rasam or Kuzhambu rice!
Dear mami This is the first time i am visiting your site. lots of mouthwatering recipes. Iam planning to try diwali lunch The link to tomato thayir pachadi shows tomato thokku. pl give recipe for pachadi
Nice Recipe, I actually wanted to try this for a long time. I don't like the background music, in the earlier videos ur Daughter in law will really explain well how to prepare the food. Would really love to hear her directions than music.
the link to arachivitta sambar in the tamil new year recipes shows vazhakai podimas.pl do something!
Hi,
Thanks for letting me know. I have corrected it now.
Subbalakshmi. R
Dear mami
This is the first time i am visiting your site. lots of mouthwatering recipes. Iam planning to try diwali lunch The link to tomato thayir pachadi shows tomato thokku. pl give recipe for pachadi
Hi Vasanthi Raman
Thanks for letting me know. I have corrected the link.
dear mami can u send some recipes using paneer
This is the first time I have seen your website. Hoping to try the Navarathri Recipes
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Your site is simply better than any cooking book I've seen!
Your site is simply better than any cooking book I've seen!
your navaratri receipe have halped me a lot and earned a good name.
thanks mami.
Nice Recipe, I actually wanted to try this for a long time. I don't like the background music, in the earlier videos ur Daughter in law will really explain well how to prepare the food. Would really love to hear her directions than music.
hello,
You do not add turmeric powder and LG to this kaai?
If we add Ginger, it will dominate the LG. I added turmeric but not LG.
I tried this today. It is a nice twist with ginger.
Thank You