Vazhakkai puttu, Vazhakkai podimas recipe

Vazhakkai putu| Vazhakkai podimas recipe, a dry curry with raw banana, cooked in a simple South Indian way. We generally make vazhakkai podimas without the addition of onion and 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 learnt from my friend, who shared with me the recipe of thakkali gotsu. 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.
Check out my

• Chettinad style raw banana curry
• Vazhakkai fry

Vazhakkai puttu recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 20 Minutes
• Serves: 2-3
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: Vazhakkai putu| Vazhakkai podimas recipe, a dry curry with raw banana, cooked in a simple South Indian way

    Raw banana  1
    Green chili   2
    Urad dal  1 tsp
    Mustard seeds  1/4 tsp
    Oil  3 tsp
    Curry leaves  few
    Asafoetida  2 pinches
    Small onion 7-8
    Coconut  3 tblsp
    Salt  as needed

Method with step by step pictures :

• Cut 1 raw banana into 2 and immerse it into water.
• Cook it for 10 minutes, by adding the asafoetida to the water.
• The reason for adding asafoetida into the water is to get the raw banana to absorb the flavour.
• Always cook it firm and not too soft. 
• Once done, drain the water and immerse in cold water. This will stop will the cooking process.
• Peel out the skin. You can take it out as how you peel the ripe banana.
• Grate the raw banana.
• Add little salt and 3 tblsp of coconut to this and mix well.
• Adding coconut and salt at this stage is to enable even mixing.
• Chop the small onions. You can replace with one big onion too.
• But small onions gives 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.
• Saute till the dal turns golden. 
• Now add in the chopped onions.
• Saute by adding 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. 

Notes:

1. You can add grated ginger while adding green chilis.
2. Ensure that the raw banana is cooked firmly, else it will result in mushy vazhakkai podimas. 

  

Method with step by step pictures :

• Cut 1 raw banana into 2 and immerse it into water.
• Cook it for 10 minutes, by adding the asafoetida to the water.
• The reason for adding asafoetida into the water is to get the raw banana to absorb the flavour.
• Always cook it firm and not too soft. 
• Once done, drain the water and immerse in cold water. This will stop will the cooking process.
• Peel out the skin. You can take it out as how you peel the ripe banana.

• Grate the raw banana.
• Add little salt and 3 tblsp of coconut to this and mix well.
• Adding coconut and salt at this stage is to enable even mixing.

• Chop the small onions. You can replace with one big onion too.
• But small onions gives 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.
• Saute till the dal turns golden. 

• Now add in the chopped onions.
• Saute by adding 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. 

Notes:

1. You can add grated ginger while adding green chilis.
2. Ensure that the raw banana is cooked firmly, else it will result in mushy vazhakkai podimas.