Kerala is famous for its Plantain trees & Coconut palms. Each house will have at least a couple of these trees in their backyard. Kerala is famous for its special variety - Nendran Vazhai. But this recipe is made with the other variety ( ponthan kai)which is available in Tamil nadu.
Preparation Time: 10 mts Cooking Time: 20 mts Serves: 2
Raw banana - 3 nos
Green chilies - 2 nos
Lemon - 1 no
Mustard seeds - 1/2 tsp
Black gram dal (ulundu paruppu) - 1/2 tsp
Asafoetida powder - 1/2 tsp
Salt - to taste
Cut the bananas in to two. Keep it in a bowl of water & boil till it is soft. Allow it to cool down & grate it using a grater. Chop the chilies in to small pieces. Heat oil in a pan & fry the mustard seeds. Add the black gram dal & asafoetida powder & fry well. Then add the cut green chilies & fry for sometime. Add the grated banana. Sprinkle the salt & stir it well. Squeeze the lemon on top & mix well . Vazhakkai podimas is ready.
We can add coconut scrapings to the podimas. If coconut is used, then lemon juice is not needed. We can also fry a sliced onion before adding the grated banana. Again lemon juice can be omitted in this.
- The bananas should be cooked to the right consistency. The moment it starts to get soft, remove it from the heat & allow it to cool. This way, the gratings will come out nicely. If it gets overcooked, then the banana will become mushy while grating.
- Add the salt while boiling the bananas. This way the salt will spread evenly.
- We can also add the salt to the grated banana, mix it well & prepare the dish.
Taste it & enjoy.