Vaazhakkai Podimas or puttu is made by tossing cooked and grated raw bananas with basic Indian Tempering, onions , green chilli and grated coconut. The recipe was passed on to my mother by my grandmother and I learnt it from her.I have been meaning to get my hands on it for a while now and finally got around to making it during the lock down. Though it is a fairly simple recipe that uses minimal ingredients, cooking the raw bananas is a crucial step . You do not want to cook it to a point where it gets mushy or do you want to end up with under cooked bananas. The recipe calls for grating the bananas,so, the bananas have to be cooked just right. There are two ways to do this. You can either pressure cook them for 1 whistle or boil them on stove top for 15-20 mins. I did the latter and it turned out pretty good. Also, always try to use freshly grated coconut for maximum flavor.
- Raw Bananas- 4 Nos
- Mustard seeds- 2 tsp
- Urad Dal- 2 tsp
- Finely Chopped Onion- 1 (medium-large)
- Curry Leaves-10-12
- Finely Chopped Ginger- 2 tsp
- Oil-As required
- Finely Chopped Green Chilli- 2 Nos
- Turmeric Powder- 1 tsp
- Grated Coconut- 1/4 cup
- Wash and clean the raw bananas. Cut into halves. Boil on stove top on medium-high flame for 15-20 minutes or pressure cook for 1 whistle.
- Allow the bananas to cool. Peel the skin and grate.
- Heat a Kadai/Wok with oil and add mustard seeds. Once it splutters, add urad dal and fry for a minute.
- Add curry leaves, finely chopped onions and fry for a minute.
- Add chopped ginger, green chillies and fry until the onions turn translucent.
- Add the grated raw bananas, turmeric powder, salt as required and saute on low-medium flame for 7-9 mins.
- Finally, add grated coconut and saute for 5-7 mins.
- Turn off the flame and serve hot with rice. It goes well with rice and sambar/rasam/kaara kuzhambu
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