Wednesday, September 18, 2013

Vazhakkai Podi / Plantain Crumble




Hello my dearies! How is the week going for you all?
Plantain or raw banana is not something i frequently cook with. They are either too ripe or I will my chance to pick them up from Indian store when the shipment comes.
I got hold of some recently and wanted to make a podimas which my mom used to make.

Tastes good with sambar/ rasam/ pulissery rice.
Tried my hands on taking pics while cooking, not the best though!

Get Ready  ( serves 2-4 )

  • 2 raw banana/ plantain/ vazhakkai
  • 2 tbsp channa dal
  • 1  dried red chilli ( more if you want the heat)
  • 1 tsp grated coconut ( optional)
  • 3 tbsp oil
  • salt to taste
  • pinch of asafetida
  • 1 tsp mustard seeds/ kadugu
  • 1 tsp urad dal/ ulutham paruppu
  • few curry leaves ( optional)
Go

  • Wash, top and tail the plantain


  • Cook the plantain in water with skin for approximately 10 mins. It should not get too soft/ mushy



  • Drain the water and let the plantain cool completely. This is very important.



  • In a pan add a little oil and roast the dried red chilli, channal dal till golden and fragrant. Set aside.
  • Powder the roast dal, red chilli with some asafetida and optional coconut into a coarse powder. set aside
  • Once the plantains cool thoroughly, peel the skin off.



  • Grate the plantain and set aside.


  • In a pan, add the oil and do the tadka with mustard seeds, urad dal and curry leaves.
  • Add the grated plantain, powdered spice mix. salt to taste.
  • Gentle toss them all till incorporated.
  • Sprinkle some water, cover and cook for 1-2 mins.
  • Turn the heat off and serve hot with rice, sambar or pulissery aka more kuzhambu.





2 comments:

  1. Delicious and lovely looking plantain crumble. Wonderfully preparation.
    Deepa

    ReplyDelete
  2. Love this vazhakkai podi with rasam rice..Delicious.

    ReplyDelete

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