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.
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Recipe Card for Vazhaikkai Podimas Recipe | Raw Banana Podimas | Vazhakkai Poriyal:
Vazhakkai Podimas Recipe | Raw Banana Podimas Recipe
Servings: 4 peopled
Calories: 100kcal
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.
Print Recipe
Ingredients
- 3 Raw Banana If big, we can take 2
- 2 tablespoon Grated Coconut
- 1 tablespoon Grated Ginger
- 1 teaspoon Salt Adjust As Needed
For Tempering
- 1 tablespoon Coconut Oil
- 1 teaspoon Mustard Seeds
- 1 tablespoon Split Urad Dal
- 2 Green Chili Chopped
- Few Curry leaves
Instructions
Cooking Raw Banana
- 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!
Video
Notes
- We can add turmeric if we like.
- Also we can add asafoetida while tempering.
- Finally before we serve, we can add lemon juice.
Nutritional Info
Nutrition Facts
Vazhakkai Podimas Recipe | Raw Banana Podimas Recipe
Amount Per Serving (0.5 Cup)
Calories 100
Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 17g6%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
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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!
