Receta Vazhakkai (Raw Banana) Podimas
While growing up, vazhakkai made an appearance on the menu very frequently and especially on Fridays at my grandparent's place...my paati usually made poriyal with fresh coconut and my parents often made a spicy vazhakkai fry (deep fried goodness) and this podimas. I had good success making podimas when in Singapore but somehow after moving to the US, the podimas did not turn out good the few times I attempted it and that's when I discovered that it's because the 'green banana' is not the same as we get in India... Once I started buying the correct type of raw banana instead - called Burro Banana, it all clicked into place. After that we have enjoyed this podimas often and it is a tasty favorite.
VAZHAKKAI (Raw Banana) PODIMAS
Ingredients:
- Raw Burro Banana - 2
- Shallots (chinna vengayam) - 6-8 (depending on size) - chopped (you can substitute with half of a big onion)
- Ginger - 1 inch piece, grated or minced
- Green Chillies - 5 to 6, minced
- Grated fresh coconut - 2 tbsp,
- Salt - to taste
- Seasoning
- Oil - 1.5 tsp
- Mustard seeds - 1/2 tsp
- Urad dhal - 1/2 tsp
- Asafoetida - 1/8 tsp
Curry leaves - 1 stalk
Method:
1) Cut the raw bananas into 2 equal pieces after removing the stalk and end. No need to peel.
2) Put them in a deep bowl with enough water to cover and allow the water to boil. You will want to turn the bananas over after about 10 mins. The skin will turn black. Insert a knife and if it goes in effortlessly, the raw banana is cooked sufficiently.
3) Remove them from the water and allow to cool a bit. Remove the peels - they will come off as easily as the peels of a ripe banana now. Once peeled, grate the raw bananas, sprinkle a bit of salt while hot and set aside.
4) Now heat oil in a wide, thick pan and season with mustard seeds, urad dhal and once the mustard seeds splutter, add in the asafoetida and curry leaves followed by the onions, ginger and green chillies. Sauté them for a few minutes.
5) Now add the grated raw banana and toss together. Adjust salt as needed at this stage and continue to cook for a few minutes till it all comes together.
6) Finally add grated coconut, switch off the stove, cover and let the flavors develop for several minutes before serving.
Enjoy with vathakuzhambu for a satisfying meal.