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.