Happy's Cook

Wednesday, December 30, 2015

Vazhakkai Podimas Recipe | Raw Banana Podimas | Raw Banana Stir fry

I am back with a dish for my vegetarian readers. I know how they have cursed me for posting non-veg recipes more often. I am planning to balance it in the future by giving importance to both veg and non-veg. Today's recipe is my recent favourite side dish for rice. I got this recipe from my colleague Nisha. She is a pure vegetarian and I bug her to share her traditional recipes. She even discussed with her mom and shared me few recipes. We are a small gang of people who go for lunch sharply by 12.30. In the gang, everyone is pure vegetarian except me. So obviously, our chit chat revolves around the food we bring that day. Once Nisha brought this and it tasted awesome. I got the recipe from her and tried it that week. We all loved it and I am here with this simple and easy recipe:
Raw Banana(Vazhakkai) - 1 
Big Onion - 1(chopped finely) 
Green Chilli - 1 or 2
Ginger - 1 inch piece(chopped finely) 
Garlic - 2(chopped finely) 
Coconut(grated) - 1/4 Cup 
Salt - as required
Coriander leaves - few(To garnish) 
Hing(Asafoetida) - generous pinch
To Temper 
Oil - 1 tsp 
Mustard - 1/2 tsp 
Moong dal - 1 tsp 
Curry leaves - few 
1. Cut the top portion of the raw banana and boil the whole banana in a wide pan. You can add turmeric and salt which boiling.(I skipped it). Just rotate the banana in between to ensure even cooking on all the sides. The outer layer will be black when it is cooked. Remove the banana from the water and peel the skin of the banana.
2. Grate the raw banana and keep it aside. In a pan add the items under 'To Temper'. Saute it until the dal turns golden brown.
3.Then add the onions, ginger, garlic and green chilli. Once the onion turns transparent, add required salt and add the grated raw banana. Give it a quick stir and take care not to mash the banana. Finally, add the grated coconut.
4. Sprinkle the asafoetida and switch off the flame. Garnish it with coriander leaves.
Serve it hot with steamed rice and Sambhar. I served it with Masala vada for extra crunch :)
Points to remember:
  • Don't overcook the banana. If overcooked, it is tough to get the texture after grating.
  • You can add salt to the grated raw banana and toss it twice before adding it to the Kadai. So that salt is coated well. Also, don't overmix it and mash the banana after tempering.
  • You can also add turmeric powder. But I prefer mine to be white.
Warm Regards,
Happy's Cook - Divya

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