A very traditional tambram dish, Vazhakai Podimas is a healthy plantain stir fry which barely uses any oil. So this is a very good alternative for those who want to eat green bananas, but don’t want to fry them.
- 4 medium-sized raw bananas
- 4 tbsp grated coconut
- 1 tbsp grated ginger
- 1 tbsp oil or ghee
- 1 tsp mustard seeds
- 1 tbsp split urad dal
- 1 tsp green chilli paste or 2 green chillies, chopped
- 3-4 curry leaves, torn
- 1-2 tsp lemon juice
- Salt to taste
- Wash the raw banana and discard the top and bottom. Cut the bananas into 2-3 large pieces.
- In a large pan heat water and once the water comes to a rolling boil add the raw bananas and cook them for about 5-6 minutes until the bananas are cooked. You can also steam the bananas.
- Once the bananas are cooked evenly and the skin darkens, remove them from the water and peel the skin. Because it is fully cooked, the skin should come off easily.
- Take out the cooked raw bananas from the water and allow them to cool completely. Peel the skin and grate them after peeling.
- Now add the grated ginger, coconut and salt and gently mix so the grated raw banana does not get mushy.
- Heat the oil or ghee in a pan. Once the oil is warm, add the mustard seeds and let them splutter. At this point, add the urad dal and let the dal slightly brown.
- Then add the green chilli paste or green chilles and curry leaves and stir well.
- At this point, add the grated bananas which has been mixed with ginger, coconut and salt and mix gently so the tempering is mixed with the vegetable.
- Drizzle some lemon juice and serve hot with any south Indian meal like sambar or rasam.