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Vazhakkai Podimas | Raw Banana Podimas

Vazhakkai is a tasty & mild side dish made by tempering cooked vazhakkai grates with onion, coconut & spices. Vazhakkai Podimas is a perfect alternate to regular poriyal & vazhakkai fry and could be made in easily. How to make Vazhakkai Podimas is presented in this post with step by step pictures.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings2 people
AuthorSharmilee J

Ingredients

  • 1 raw banana
  • 1 onion chopped finely
  • 2 tablespoon coconut grated
  • a small pinch hing
  • 3 garlic pearls halved
  • a generous pinch turmeric powder
  • salt to taste

To Temper:

  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal
  • 2 teaspoon oil
  • 1 green chilli slitted

Instructions

  • Pressure cook raw banana for 2 whistles in medium flame or until soft but firm enough to grate, shred it with carrot grater and keep aside.
  • Drizzle oil, add mustard seeds and urad dal allow it to splutter.
  • Then add onion, garlic, green chillies, hing – saute till onions turn golden brown.
  • Then add shredded raw banana along with salt and turmeric powder.
  • Saute well until it starts browning and it is roasted well.
  • Add coconut grated, give a quick stir and switch it off. Enjoy Vazhakkai Podimas!

Notes

  • Pressure cook raw banana only till soft yet crunchy enough to grate else it will turn mushy.
  • The whistle depends on your cooker too so if you aren't very sure you can just boil and cook the veggie in water.
  • Serve with any variety rice or sambar rice.
  • You can also cut into pieces and make this like stir fry.
Nutrition Facts
Vazhakkai Podimas | Raw Banana Podimas
Amount Per Serving (75 g)
Calories 214 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 1052mg46%
Potassium 579mg17%
Carbohydrates 39g13%
Fiber 5g21%
Sugar 19g21%
Protein 3g6%
Vitamin A 1012IU20%
Vitamin C 24mg29%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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