AI-generated image
Vazhakkai podimas (raw banana podimas)
Vazhakkai podimas (வாழைக்காய் பொடிமாஸ்): grated boiled green plantain with ginger, chilli, lemon and a mustard tempering
Podimas comes from Tamil Brahmin kitchens in Thanjavur and Chennai, where green plantain is boiled whole, grated into soft crumbs and tossed with a tempering of mustard, dal, ginger, green chilli and coconut, then sharpened with lemon. It is light and fluffy, and it sits happily next to sambar rice or rasam rice in a tiffin. The mistake is overboiling the plantain: it turns sticky and will not grate into crumbs. Pull it out as soon as a knife slides in with a little resistance. Chef's tip: grate it on the large holes of a box grater while still warm, then let it cool before tossing, so the shreds stay separate.
- Total time
- 28 min
- Difficulty
- easy
- Serves
- 3
Ingredients
- 2 green plantains (raw bananas)about 450 g
- 1 ½ tbsp coconut oil
- ½ tsp black mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 2 green chilliesfinely chopped
- 1 tbsp fresh gingerfinely chopped
- 10 curry leaves
- ¼ tsp ground turmeric
- ¾ tsp salt
- 2 tbsp fresh grated coconut
- 1 tbsp lemon juice
Shop this recipe on Amazon
What you'll need
Fresh ingredients (5)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Cut 2 green plantains (raw bananas) into 2–3 pieces each, skin on, and boil in plenty of water for 8–10 minutes until a knife slides in with slight resistance. Drain, peel and grate on the coarse side of a grater. Spread out to cool.
10 minStep 2: Heat 1 ½ tbsp coconut oil in a wide pan over a medium heat. Add ½ tsp black mustard seeds and let it crackle, then 1 tsp urad dal and 1 tsp chana dal and fry until golden.
1 minStep 3: Add 2 green chillies, 1 tbsp fresh ginger, 10 curry leaves and ¼ tsp ground turmeric and stir for 30 seconds.
1 minStep 4: Add the grated plantain and ¾ tsp salt and toss lightly over a low heat for 3 minutes until hot and evenly yellow. Do not press it down.
3 minStep 5: Take off the heat and fold in 2 tbsp fresh grated coconut and 1 tbsp lemon juice. Cool before packing and keep it with an ice pack, because of the fresh coconut.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 3 g
- Carbs
- 32 g
- Fat
- 7 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does vazhakkai podimas (raw banana podimas) take?
- About 28 minutes in total: 10 minutes to prepare and 18 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of black mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Bagara bainganBaby aubergines in peanut sesame sauce
Bagara baingan is a Hyderabadi wedding dish of small aubergines cooked whole in a dark, tangy gravy of roasted peanuts, sesame, dried coconut and tamarind. Unlike a Gujarati stuffed brinjal, the aubergines here are only quartered at the base and fried until silky, then left to soak up a thin-but-rich sauce that is finished with a tempering, the 'baghar' that gives the dish its name. It's sour, nutty and gently spiced, and is served with biryani, bagara rice or plain rice. Chef's tip: choose small, glossy purple aubergines that feel heavy for their size; soft, light ones are full of seeds and turn mushy before the gravy has a chance to cling.
Masala khakhraCrisp roasted wheat crackers
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.