Vazhakkai podimas or vazhakkai puttu is a simple south Indian accompaniment for rice, sambar/ kuzhambu, made with plantain (raw banana - un ripe banana).
A simple recipe which I learnt through friends, because I have not tried or tasted in my house.
I made this 2 weeks back and I found a reader friend used turmeric in this recipe.
If I had known, I would have made and clicked with turmeric, but no worries, I have added in ingredients as optional ingredient.
Vazhakkai podimas can be a perfect side dish for tangy kuzhambu varieties.
I have tried this another way with different ingredients only once but after many years, now only trying again with this simple method and ingredients.
Instructions
- Cut vazhakkai (plantain) into two or three and pressure cook with little water for 2 whistles. You can also boil it until ¾th done.
2. Peel off the skin of the plantain and grate it.
3. Heat a kadai with oil and temper with mustard, urad dal followed by curry leaves, green chillies and onion.
Fry till onion turns just transparent. Add salt and turmeric (if adding) give it a mix.
4. Add grated plantain and mix well. Let it get cooked in medium flame for 2 mins.
5. Add grated coconut and give it a mix.
Tips
- You can boil ¾th and proceed with the recipe too instead of pressure cooking.
- Do not overcook the plantain for best flavour and looks.
Serve with any kuzhambu varieties. Delicious, mild and flavourful vazhakkai podimas.
Click here to read this recipe in Tamil
Vazhakkai podimas recipe
Ingredients
- 1 Plantain vazhakkai
- 1 Onion
- 3 Green chilli
- ¼ cup Grated coconut
- ⅛ teaspoon Turmeric optional
- Salt as needed
TO TEMPER:
- 2 teaspoon Oil
- ½ teaspoon Mustard
- 2 teaspoon Urad dal
- Curry Leaves a sprig
Instructions
- Cut vazhakkai (plantain) into two or three and pressure cook with little water for 2 whistles.
- You can also boil it until ¾th done.
- Peel off the skin of the plantain and grate it.
- Heat a kadai with oil and temper with mustard, urad dal followed by curry leaves, green chillies and onion.
- Fry till onion turns just transparent. Add salt and turmeric (if adding) give it a mix.
- Add grated plantain and mix well. Let it get cooked in medium flame for 2 mins.
- Add grated coconut and give it a mix.
Notes
- You can boil ¾th and proceed with the recipe too instead of pressure cooking.
- Do not overcook the plantain for best flavour and looks.
Dhaaru
Nice recipe... we generally add ginger while seasoning and a dash of lime juice at the end.
Rasa Kitchen
Nice recipe Raji. We normally add grated ginger along with curry leaves. At the end, we add dash of lemon juice
Sornamathi Ravishankar
Raji, we call it as Vazhaikkai puttu in the Tirunelveli belt. Yes, we use a piece of ginger, either grated or finely chopped. Traditionally, they use small onions for this. This is usually paired with puli kulambu or sambar. Tastes yumm!!
Shankari Bagavathi
This is very common in Tirunelveli. It will be in white color and we don't use turmeric. i love this vazhaikkai puttu <3
Raks anand
Oh I see 🙂
Raks anand
Yes, my MIL recently told she too uses small onions for this. Will make it that way next time and love the ginger addition too!
Raks anand
We add lemon juice for potato podimas, will try for this too next time.
Raks anand
Will sure try next time 🙂
Prabha Sukumar
Raji, tried the vazhaikkai podimas, came out really tasty. Will try with lime juice and ginger next time. I am finding it a little difficult navigating through your new website looking for recipes. The website looks nice with colorful pictures but your old website was more user friendly and navigable.. Have been using your recipes last few years , very authentic and easy to follow. Love South Indian food!
Raks Anand
Hi Prabha, thanks a lot for your feedback, I will sure work on user friendly layout soon. 🙂