Vazhakkai Podimas
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5 from 1 vote

Vazhakkai Podimas (South Indian Raw Banana Sabzi)

Easy to cook Vazhakkai Podimas, a South Indian Raw Banana Sabzi or Vegetable with step by step pics. No Onion No Garlic traditional Tam Bram recipe that tastes best with Steamed Rice, Rasam, Sambar, Pavakkai Pitlai during Amavasya.
Course Main Course, Side Dish
Cuisine Indian, South Indian
Keyword amavasya recipes, No Onion No Garlic Recipe, raw banana podimas, south indian raw banana sabzi, tamil brahmin recipes, Traditional Recipes, vazhakkai podimas
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 3 people
Author Vidya Narayan

Equipment

Ingredients

  • 3 nos. Raw Banana Check Notes below
  • 3/4 cup Grated Coconut 1 cup is 250 ml measurement
  • 1 tsp Urad Dal
  • 1/2 tsp Mustard Seeds
  • 1-2 nos Whole red chillies broken into half
  • 2-3 nos Green Chillies finely chopped can be optional or quantity can be adjusted
  • 1.5 tbsp Coconut Oil
  • Curry leaves few sprigs
  • salt to taste

Instructions

  • Cut the ends of the plantain or Raw Banana and peel the skin. Place it in a vessel for pressure cooking, close it and cook for atleast 5 whistles. Note - You can keep the whole banana while pressure cooking but it consumes more time. Peeling enables faster cooking.
  • Once the pressure from cooker has released, allow the raw banana to cool, then peel the remaining layer of skin and grate the white portion.
  • Heat a kadhai or non-stick pan, add Coconut oil and mustard seeds.
  • Once the mustard crackles, add the Urad Dal and roast until it is slightly brownish in colour.
  • Now add the finely chopped green chillies, red chillies and curry leaves. Saute well.
  • Add the grated vazhakkai or raw banana along with salt to taste.
  • Mix well, cover and cook for few seconds. Then add the grated coconut and mix everything well once again.
  • Now, switch off the flame, Vazhakkai Podimas is ready to eat! Note - The vegetable tastes best when served piping hot.

Notes

  • 3 nos. Raw Banana (long ones) are used for this recipe. If you buy small short ones, you can add 6 of those. Buy green raw bananas without a spot of yellow. 
  • Raw Banana can be cooked in a pan or open vessel with some water and salt too. I avoid this as it is time consuming. I prefer pressure cooking. You may have also noticed that I have not added any water in the vessel where I have placed the raw bananas.
  • I use a 10 litre pressure cooker that allows me to cook 2-3 different things together making cooking easier and faster. If I cook Raw Bananas, I tend to place the vessel in the middle so it doesn't overcook. I place the rice below and dal on top in 2 separate vessels with lid. This method of cooking not only saves time and fuel but also keeps the nutrients intact. 
  • The quantity of grated coconut used can be altered according to taste and preference. Raw banana is generally bland in taste so the coconut adds to both flavour and taste. 
  • You can use any neutral oil in lieu of coconut oil. Sesame Oil is also fine. 
  • Quantity of green chillies and red chillies can be altered according to taste and preference. 
  • You may notice that I have not added any turmeric powder as this recipe is traditionally made without turmeric powder. You can, however, add the same. 
  • This recipe is Gluten Free and Vegan both.