Vazhakkai putu| Vazhakkai podimas recipe, a dry curry with raw banana, cooked in a simple South Indian way. We generally make vazhakkai podimas without onion or garlic. I have shared a version of Vazhakkai podimas with video, in which we use a freshly ground spice powder. This vazhakkai puttu recipe I learned from my friend, who shared the thakkali gotsu recipe with me. She has been telling about this for a long time, but recently during our morning walk, i asked her for the recipe and she shared the same. We loved the Vazhakkai podimas | Vazhakkai puttu with poondu rasam.
Vazhakkai puttu | Vazhakkai podimas
Tirunelveli style vazhakkai puttu recipe
Servings 3 people
Ingredients
- 1 Raw banana
- 2 Green chili
- 1 tbsp Urad dal
- 1/4 tbsp Mustard seeds
- 3 tbsp Oil
- Curry leaves Few
- 2 pinches Asafoetida
- 8 Small Onion
- 3 tbsp Coconut
- Salt as needed
Instructions
- Cut 1 raw banana into 2 and immerse it in water.
- Cook it for 10 minutes, adding asafoetida to the water.
- The reason for adding asafoetida to the water is to help the raw banana absorb the flavor.
- Always cook it firm and not too soft.
- Once done, drain the water and immerse in cold water. This will stop the cooking process.
- Peel off the skin. You can take it out as you peel a ripe banana.
- Grate the raw banana.
- Add a little salt and 3 tablespoons of coconut, then mix well.
- Adding coconut and salt at this stage helps ensure even mixing.
- Chop the small onions. You can replace it with one big onion, too.
- But small onions give a nice taste.
- Chop the green chilis.
- In a pan, add 3 tsp oil.
- Add 1/2 tsp mustard seeds, 1tsp urad dal, chopped green chili, and curry leaves.
- Sauté till the dal turns golden.
- Now add in the chopped onions.
- Sauté by adding a little salt.
- Cook till it turns translucent
- Now add the grated raw banana mixture.
- Mix well and cook for 2-3 minutes.
- Switch off the flame.
- Serve with any South Indian gravy.
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Method with step by step pictures :
- Cut 1 raw banana into 2 and immerse it in water.
- Cook it for 10 minutes, adding asafoetida to the water.
- The reason for adding asafoetida to the water is to help the raw banana absorb the flavor.
- Always cook it firm and not too soft.
- Once done, drain the water and immerse in cold water. This will stop the cooking process.
- Peel off the skin. You can take it out as you peel a ripe banana.
- Grate the raw banana.
- Add a little salt and 3 tablespoons of coconut, then mix well.
- Adding coconut and salt at this stage helps ensure even mixing.
- Chop the small onions. You can replace it with one big onion, too.
- But small onions give a nice taste.
- Chop the green chilis.
- In a pan, add 3 tsp oil.
- Add 1/2 tsp mustard seeds, 1tsp urad dal, chopped green chili, and curry leaves.
- Sauté till the dal turns golden.
- Now add in the chopped onions.
- Sauté by adding a little salt.
- Cook till it turns translucent
- Now add the grated raw banana mixture.
- Mix well and cook for 2-3 minutes.
- Switch off the flame.
- Serve with any South Indian gravy.
