- Submitted by Vijayalakshmi
(Raw Banana Podimas, வாழைக்காய் பொடிமாஸ், Plantian Podimas)
One day as I was speaking to my 93 year old aunt of my mother, I curiously asked her what was the menu she used to cook those days and how she planned for it through the week. How she managed life when there were sudden guest, when there was no online shopping, phone on delivery and whatsapp ordering. She replied in a cool tone that it was never a problem in those years as every house had a coconut and banana tree for sure. In addition to it, some houses had mango trees and other vegetable plants depending on the size of their backyard. They would just go pluck some fresh raw bananas or vazhaikkai for a side dish or if there is a banana flower or vazhaipoo, then maybe a vada or a paruppusili using it. Then there was also banana stem or vazhathandu in Tamil which was used for a mor kuzhambu or mor koottu. So true!! One banana tree in the house and there were so many advantages. This is the only tree where most part of the tree is useful and edible. So, traditionally our ancestors knew to make so many variety of recipes using the raw banana, banana flower and banana stem. Today I am going to share one of those recipes using raw banana called as the vazhaikkai podimas with coconut. Podimas in Tamil means powdered or a shredded variety, so in this recipe the raw bananas are going to be shredded and seasoned with coconut gratings. This podimas is usually a part of traditional south Indian lunch menu. It also goes well along with the spicy kind of variety rice like tamarind rice or Puliyodharai, sesame rice or ellu sadam; curry leaves rice or karuveppilai sadam etc. Before we learn the recipes, let us know the nutrition value of raw banana.
Raw bananas are rich in fiber which aid in digestion and promote heart health. They have low sugar and low Glycemic content and hence it combats the risk of diabetes and keeping the blood sugar in control. They are also a good source of Potassium and vitamin B6 and helps in absorption of all minerals. Raw bananas can also be kept fresh for longer duration without refrigeration.
Let’s check out the ingredients and method of preparation.
Recipe for Vazhakkai Podimas
Preparation time: 10 minutes
Cooking time: 20 minutes
- Raw banana – 2 nos.
- Coconut gratings – 1/2 cup
- Salt- to taste
- Mustard seeds - 1/4 tsp
- Urad dhal – ¼ tsp
- Curry leaves - 5 to 7
- Asofaedita – 1 pinch
- Take a kadai filled with half of water and bring it to boil. Chop the raw bananas into 2 halves and put in the boiling water in kadai.
- After 5 minutes of boiling the skin of the banana will turn black. Turn the bananas and let it boil for another minute.
- Switch off the gas. Wait till it gets cooled down. Take out the bananas and wash with cold water.
- Then peel off the skin of the bananas. It will come out easily by hand.
- Grate the bananas in a carrot grater into nice shreds.
- In a kadai, put some oil and add all the ingredients for seasoning.
- Once the urad dhal turns reddish brown, add the grated raw banana. Mix it well. Add salt into it.
- Turn the shredded raw bananas with a ladle for 4-5 times
- Add the grated coconut and mix it again for 3-4 minutes. The vazhaikkai podimas with coconut is ready to be served.
Serving Vazhakkai Podimas
- This is typically served as a side dish with some rice and sambar or rasam.
- It can also be had with chapatti or as a salad.
- The bananas must be boiled to the right level. Over boiling will make it soggy and we will be unable to grate it.
- Using coconut oil for the dish imparts a special flavor into the dish.
More Raw Banana Recipes