Friday, June 10, 2011
Vaazhaikkai podimas is a variation of the usual plantain dry curry.
This preparation is just as simple as we cook the regular vaazhaikkai kari, yet an interesting change to the usual.
I usually prepare a normal stir fry or the crunchy roasted vaazhaikkai kari. Once in a while, though, it is good to alter course, isn't it?
The recipe given here serves two people.
2 medium raw bananas
1/4 teaspoon turmeric powder
1/4 teaspoon asafoetida powder
Salt to taste
2 teaspoons oil
To be dry roasted and powdered coarsely:
1 teaspoon coriander seeds
2 teaspoons channa dhal
2 or 3 dry red chillis
3 teaspoons freshly grated coconut
Just about little salt to add to the powder
1 teaspoon coconut oil
1 teaspoon mustard seeds
Few curry leaves
Cut a little off the edges of the bananas. Retain the skin and cut the bananas in two. Depending on the size of the banana, sometimes I boil it as a whole.
Drop the four pieces in hot water and cook them just until the peel can be easily peeled off.
Take care not to cook the banana until very soft.
Peel the skin off and with a vegetable grater, grate the bananas.
Heat the 2 teaspoons oil in a pan, add the turmeric powder, asafoetida powder and the salt along with the grated banana.
Sprinkle water off and on and cook the bananas until just about soft. Remove from the pan and keep aside. When it is cool fluff the cooked vegetable with tips of your fingers or a fork so the grated pieces are separate.
In another pan dry roast the ingredients listed for powdering. Allow to cool a bit and powder coarsely.
Once the powder is ready, heat the oil for tempering and add the mustard seeds. Allow them to crackle.
Add the curry leaves and toss for a minute before adding the cooked banana and the spice powder.
Toss them together for a few minutes and remove from the heat.
Serve with rice and sambhar or rasam as a side for the rice.
I am sending this to Krithi's Kitchen who is hosting Siri's Healing Foods event with Bananas this month.