Vazhakka Podimas

This is a typical tamil dish which I was quite oblivious about until I got married. My mom-in-law is an awesome cook and she has a bunch of these really simple recipes that use so little masala and ingredients but taste so great. Vazhakka podimas is one of them and its one of TH's favourite. Only catch is, we need to go all the way to Little India or Serangoon in Singapore to get Vazhakka (Plantain).



To know the difference between raw bananas and plantain, please read this quite funny post by the Jugalbandits.

Like I mentioned, this is another one of my quick-fix dishes and tastes great with hot rice and rasam.


What I Used:

Plantain - 2, steamed and grated
Grated coconut - 2 tbsp (optional)
Chana dal - 2 tsp
Mustard seeds - 1/2 tsp
Jeera powder - 2 tsp
Chopped green chillies - 2
Hing - a pinch
Turmeric powder - a pinch
Coconut oil - 1 tbsp
Lime juice - 2 tsp
Salt - to taste

How I Made It:

1. Steam the plantain (with skin) till done. I just put it on the steamer plate that came with my rice cooker and it was done along with the rice. If you don't have a steamer, you can poke the plantains with a fork and microwave it on high for about 3-4 minutes. Let it cool completely.

2. Skin and grate the plantain coarsely.

3. Heat the oil and temper with mustard seeds and the chana dal. Roast the chana deal for about 10-15 seconds till it turns a light brown. Don't let it burn.

4. Add the jeera powder, turmeric, chillies and hing and fry for another 15 seconds.

5. Next, add the coconut and grated plantains and stir in salt. Mix well on sim and add some curry leaves or coriander leaves if you like.

6. Remove from fire and mix in the lime juice. I normally do this just before serving, when the dish is still warm and not too hot.

This dish is really tasty and the plantains become quite soft once cooked. We both love it! Potatoes can be cooked in the exact same manner too.