Vazhakkai Podimas Recipe

Published: Sep 16, 2022 | Last Updated On: Sep 16, 2022 by Aarthi

Vazhakkai Podimas Recipe with step by step picture. This Raw Banana Podimas recipe made with Raw Banana , Onion and Coconut.

TABLE OF CONTENTS

1. 📖 Recipe Card

2. Vazhakkai Podimas Recipe | Raw Banana Podimas Recipe

3. Vazhakkai Podimas Recipe step by step picture

Valakai Podimas recipe

I love to make dishes like this, i have one version of this using potatoes. These dry curry are so flavourful and mild, which is a perfect side dish with any spicy curries. I made my favorite karakulambu to serve with this.

I used my rice cooker, to steam the banana for this. Many people raise me questions to show recipes which uses rice cooker and what all stuff we can do in a rice cooker.

This is what i do, i have a steamer basket which came along with my rice cooker. I use that to steam veggies when i am cooking rice in that. So two job get done in one time.

Enough with that tip, try this and let me know what you think..

Ingredients for Vazhakkai Podimas Recipe

Raw Banana - 2 large ones
Onion - 1 chopped finely
Green Chilli - 3 chopped finely ( Or to taste)
Ginger - 1 tbsp minced
Curry leaves - 5 chopped finely
Coconut - ½ cup grated
Salt to taste

For Seasonings:

Coconut Oil - 2 tbsp
Mustard Seeds / Kaduku - 1 tsp
Urad dal / Ulundu paruppu - 1 tsp
Cumin Seeds / Jeerakam - 1 tsp
Dry Red Chilli - 2

How to make Vazhakkai Podimas Recipe

Take Raw Banana, cut them top and bottom off, Put them in a steamer, i used my rice cooker and steam them for 10 mins till they are soft.Let them cool a bit.Peel them and mash them.
Now heat oil in a sauce pan, add in mustard, urad dal, cumin, red chilli and let them sizzle for a min.
Add in onions and saute for a min.
Add in green chilli, curry leaves, ginger and saute for a min.
Add in salt and toss well.
Add in the mashed banana and give a good mix.Saute for 5 mins, so it gets coated with all the spices.
Add in coconut and give one final mix. Switch off them flame.
Serve with rice and curry.

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