Vazhakkai Podimas Chettinad
Vazhakkai poriyal is a South Indian favourite dish - and so easy to make! Plantains are a staple ingredient in Indian cooking. I love plantains and plantain podimas is an interesting way of preparing them.
Servings: 3
Calories: 225kcal
Ingredients
- Green plantains – 2
- Onion – 1 medium
- Green chilli – 1, finely chopped
- Grated ginger – ½ tsp
- Coriander leaves – 1 tsp
- Curry leaves – 1 sprig
- Grated coconut -2 tbsp
- Asafoetida – a pinch
- Dry red chillies – 2
- Mustard seeds – 1 tsp
- Cumin seeds – 1tsp
- Urad dal – ½ tsp
- Bengal gram dal – ½ tsp
- Lemon juice – ¼ tsp
- Salt to taste
- Oil – 2 tsp
Instructions
- Wash and halve the plantains. Put them in a pressure cooker with sufficient water and pressure cook for just one whistle (the plantains shouldn’t turn mushy) and turn off the gas. Once the pressure releases, transfer the plantains onto a plate with a slotted spoon. Remove the plantain skins, grate and keep aside.
- Cut 1 medium onion finely. Chop the green chilli and coriander leaves. Grate the ginger and coconut.
- Heat oil in a frying pan and temper with red chillies and curry leaves. Next add black gram dal, Bengal gram dal, mustard seeds and cumin seeds. Sauté for a couple of seconds.
- Add grated ginger, green chilli and onions. Sauté for a couple of minutes. Add a dash of asafoetida and salt and combine well.
- Add the cooked and grated plantains; toss gently on low heat for about 2-3 minutes till all the ingredients are mixed well. Sprinkle freshly grated coconut and combine well.
- Remove and add a dash of lemon juice. Garnish with chopped coriander leaves.
- Serve Chettinad Vazhakkai Podimas with white rice, rasam and papad.