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.

Vazhakai Podimas

Ingredients:

• 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

Method:

• 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.