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Vazhakkai podimas is a South Indian dish featuring mashed plantains sautéed with spices and herbs. Served with Rasam or Sambhar + Rice in s traditional South Indian meal.

Vazhakkai Podimas | Raw Banana Slaw

Kalyani
Vazhakkai podimas is a South Indian dish featuring mashed plantains sautéed with spices and herbs. Served with Rasam or Sambhar + Rice in s traditional South Indian meal.
5 from 5 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Accompaniment, Side Dish
Cuisine South Indian, Tambrahm, Tamilnadu Cusine
Servings 3 servings

Equipment

  • Pressure Cooker Sub with Open pot, see Tips / Notes for details
  • Thick Bottomed Pan
  • Grater

Ingredients
  

  • 3 Raw Banana Medium
  • 1 tsp oil preferably Coconut oil
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Urad dal
  • 1/4 tsp Asafoetida skip for GF
  • 1 inch ginger minced
  • 1 green chilly sub with red chilly if preferred
  • 2 tsp coconut
  • 1 sprig curry leaf
  • 1 tsp cilantro (chopped fine(
  • 1 tsp lemon juice

Instructions
 

  • Wash and trim the raw banana cutting out the stem and edges
  • Halve the banana (or make 1/3 depending on the size)
  • Pressure cook in a colander for 3 whistles.
  • As mentioned in the tips / tricks above, one may also par boil the cut raw banana in an open pot till al-dente
  • Either way, drain the water completely after cooking 90% (or after 3 whistles).
  • Cool completely.
  • Peel the raw banana as shown in the video.
  • Grate it thick.
  • In a pan, add the coconut oil.
  • Splutter the mustard, curry leaves, minced ginger and chillies
  • Add the urad dal and let it brown slightly
  • Add the asafoetida if using
  • Saute for 1 min
  • Add the cooled and grated raw banana
  • Stir once
  • On a low flame, add the grated coconut and chopped coriander
  • Switch off flame add the lemon juice
  • Serve immediately with Rasam rice / Sambhar rice.

Video

Vazhakkai Podimas | வாஷக்காய் போடிமாஸ் | Glutenfree +Vegan Raw Banana Saute #sizzlingtastebuds

Notes

Tips to make tasty Podimas

  • Choose firm and raw banana. The skin should be shiny and blemish free, especially no yellow spots.
  • Pressure cooking in a colander (as done in the recipe video below) ensures the banana stays firm yet is cooked. Some of us prefer to cook it al-dente in a simmering pot. Either way, ensure that all water is drained once cooked 90%
  • After adding the tempering, bring heat to low once you add the grated banana. Switch off flame and then add the lemon juice. That way, it stays fresh and vibrant.
Keyword Easy Side, Gluten Free, No Onion No garlic, Podimas, Poriyal, Side dishes for Rice, South Indian, Vazhakkai Podimas, Vegan
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