Vazhakkai Podimas (no Onion, no Garlic recipe)

My 105th recipe "Vazhakkai Podimas", a no onion, no garlic side. Vazhakkai (Raw Banana / Plantain) usually makes only a rare visit to my kitchen. Though it is delicious, it is a notorious vegetable. If not cooked properly, it is known to cause bloating or discomfort in stomach. Since I make it only rarely, I would make either of the 2 recipes which I like. If I am preparing a less spicy gravy like Sambar, then I would thinly slice the vazhakkai and make a spicy fry. It tastes delicious and just like a homemade spicy raw banana chips. On occasions when I prepare spicy gravies, I usually tend to make this vazhakkai podimas as an accompaniment. This podimas is less spicy, but extremely flavorful. My mom usually adds onion and garlic while she makes this podimas. I have however made a no onion, no garlic version so that it can be made quicker, and can be made on pooja days as well when people generally tend to avoid eating garlic and onion. Skipping onion and garlic doesn't mean that we are compromising on taste. This podimas was just as tasty as the one my mom used to make 😉

Vazhakkai Podimas

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Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Servings 2

Ingredients

  

• Raw banana / Vazhakkai - 1 Medium
• Turmeric - ¼ tsp
• Asafoetida - 1 Large pinch
• Salt - ¼ tsp
• Grated coconut - ¼ Cup

To temper

• Oil - 2 tsp
• Mustard - ¼ tsp
• Broken urad dal - ½ tsp
• Jeera - ½ tsp
• Dry red chilli - 2

Instructions

 

• First peel the skin and cut the vazhakkai into small cubes and keep immersed in water until used. This will prevent the vazhakkai from changing color.
• Now heat a pan with oil, add the mustard and once it splutters, add the remaining ingredients listed under "To temper" in given order.
  
   
• Once the broken urad dal turns golden brown, add the vazhakkai and saute for 2 minutes.
  
   
• Add required water until the vazhakkai is half immersed. Turn the flame to low, add turmeric, asafoetida, salt and mix well. Cook covered until the water evaporates. By now the vazhakkai will be fully done. In case the vazhakkai is not fully cooked, you may have to add a little more water and cook for some more time until done.
  
   
  
   
• Finally, add the grated coconut, give a nice stir and turn off the flame.
  
   
• Serve and enjoy as a side for rice and gravy.
  
  

Notes | FAQ

- You can add chana dal and curry leaves while tempering which will give you an extra flavor.
- Do cook covered the vazhakkai in low flame or else it will not be cooked through.
- You can also use green chilli instead of red chilli.
- You can also add finely chopped onion and garlic to this recipe. If adding, do it after tempering and saute until the onion turns golden brown. Then add the vazhakkai and proceed with the remaining steps.