Ingredients:
Plantain (Vaazhakka) - 1
1 tablespoon oil
Red Chilli – 1
Mustard Seeds – 1 teaspoon
Urud Dal and Channa Dal – 2 teaspoons each
Turmeric Powder (optional)
Grated Fresh Coconut – 1 tablespoon (optional)
Salt
Lemon Juice – 1 teaspoon
1 tablespoon oil
Red Chilli – 1
Mustard Seeds – 1 teaspoon
Urud Dal and Channa Dal – 2 teaspoons each
Turmeric Powder (optional)
Grated Fresh Coconut – 1 tablespoon (optional)
Salt
Lemon Juice – 1 teaspoon
Method:
Peel the skin from Plantain and cut them into 3 or 4 pieces. Boil in water for 5 minutes. When it cools down, grate the boiled Plantain and keep it aside.
Heat oil in a Kadai, add the Mustard Seeds, when it sputters, add Red Chilli, Urud Dal and Channa Dal. Then, add Turmeric Powder and reduce the heat completely. Now, add the grated Plantain, Salt and Lemon Juice and mix gently. Add Grated Fresh Coconut if you prefer. (Desiccated Coconut is fine). Podimas is ready.
Alternate method:
Instead of adding the Grated Plantain to the seasoning in the Kadai, add the seasoning to the Grated Plantain and Serve.
Recipe Contributed and Photographed by my sister B
Below is a Picture of the same Vazhakka Podimas using Green Chillis instead of Red Chillis. Photo by my sister P.
Peel the skin from Plantain and cut them into 3 or 4 pieces. Boil in water for 5 minutes. When it cools down, grate the boiled Plantain and keep it aside.
Heat oil in a Kadai, add the Mustard Seeds, when it sputters, add Red Chilli, Urud Dal and Channa Dal. Then, add Turmeric Powder and reduce the heat completely. Now, add the grated Plantain, Salt and Lemon Juice and mix gently. Add Grated Fresh Coconut if you prefer. (Desiccated Coconut is fine). Podimas is ready.
Alternate method:
Instead of adding the Grated Plantain to the seasoning in the Kadai, add the seasoning to the Grated Plantain and Serve.
Recipe Contributed and Photographed by my sister B
Below is a Picture of the same Vazhakka Podimas using Green Chillis instead of Red Chillis. Photo by my sister P.
