Vazhakkai Podimas is a classic South Indian dish made from raw bananas. It is known for its simple steps and amazing flavors. This dish is quick to prepare and tastes great with a mix of spices.
Vazhakkai Podimas is a dish from Tamil Nadu. It uses raw bananas that are cooked with spices. The word ‘Podimas’ means ‘mashed’ or ‘shredded’ in Tamil, which shows the dish’s texture. It goes well with steamed rice, sambar, rasam, or chapati.
A Little History of Vazhakkai Podimas
Vazhakkai Podimas has its roots in Tamil cuisine. Raw bananas are a common ingredient in Tamil cooking. They can be turned into crispy chips, curries, or this tasty Podimas. Each family may have its own twist on the spice mix, but the dish always stays simple and full of flavor.
Watch on how to make Vazhakkai Podimas Recipe
Ingredients You Will Need
- Raw bananas (Vazhakkai): Creamy and starchy, they soak up flavors beautifully and give the dish a soft, comforting texture.
- Coriander seeds: These tiny seeds add a warm, citrusy touch that makes the dish pop.
- Chana dal: A bit of nutty goodness with a gentle crunch that makes each bite interesting.
- Urad dal: Smooth and mild, it thickens the dish while adding a subtle earthy flavor.
- Dried red chillies: Spicy with a smoky hint. You can always add more or less based on your heat tolerance.
- Tamarind: A natural souring agent that brings a tangy twist to balance the spices.
- Onions: Sweet and savory, they turn golden and add a lovely depth to the dish.
- Curry leaves: Fresh and fragrant, they bring a signature South Indian aroma.
- Mustard seeds: Tiny bursts of nutty, aromatic flavor when they pop in hot oil.
Step-by-Step Instructions on how to make Vazhakkai Podimas
Take the raw bananas and remove the peel. Cut the bananas into slices, then chop those slices into small slices. To keep the banana pieces from turning brown, put them in a bowl of water. Make sure all the pieces are fully covered with water. Keep them in the water until you are ready to cook.
- Heat a pan on the stove. Add coriander seeds, chana dal, urad dal, and dried red chillies to the pan. Roast them without any oil or water until they give off a nice smell and turn light golden in color. Keep stirring to make sure they don’t burn.
- Let the mixture cool completely. Once it has cooled, add a pinch of salt and grind it into a fine powder using a spice grinder or a mixer. Make sure the mixture is smooth and well-blended before using.
- Start by heating some cooking oil in a kadai (a deep pan used for frying). Make sure to use enough oil for the banana slices to fry properly. Take the banana slices and drain any extra water from them before frying. Carefully add the slices to the hot oil to avoid any splashes. Fry the banana slices on medium heat. Stir them gently so they cook evenly. Keep frying for about 2 minutes, or until the banana slices become golden and slightly crispy around the edges.
Take the cooked bananas out of the pan and let them cool down for a few minutes. Once they are cool enough to handle, place them in a food processor or chopper. Blend the bananas gently until they break into small, rough pieces.
- In the same pan, carefully pour out the extra oil, leaving just a little behind. Then, add 2 to 3 tablespoons of fresh oil and let it heat up. Once the oil is hot, add mustard seeds. Wait until they start to pop and make a spluttering sound. Next, add a spoonful of urad dal, a few dried red chilies (broken into pieces), some sliced onions, and a handful of fresh curry leaves. Cook the onions in a pan until they turn a light golden color and smell nice.
- Stir the ground spice powder into the cooked onions. Make sure to mix well so the flavors blend evenly. Pour in the soaked tamarind water. Add the remaining salt and a little hot water to help everything combine smoothly. Stir gently to get a consistent mixture. Lower the heat and let it simmer. Cook slowly until you notice the oil separating from the masala, which means it’s ready.
- Take the blended banana pieces and add them to the pan. Slowly and carefully mix everything together so that the bananas soak up the spices and flavors. Let it cook on low heat for 3 to 4 minutes. Stir occasionally to make sure all the ingredients combine well and the mixture smells delicious.
Tips for Perfect Vazhakkai Podimas
First, soak the sliced bananas in water to keep them fresh. Next, adjust the spice level to match your taste. For a tangy flavor, you can add more tamarind. However, if you prefer a milder taste, simply skip the tamarind. This way, you can easily make the dish your own.
Serving Suggestions
Serve Vazhakkai Podimas with hot rice and Sambar. It also goes well with Pepper Rasam, Paruppu Rasam curd rice, or chapati. Additionally, you can add Egg Masala Fry(VIDEO), Bhindi Fry, or Cabbage Masala. This makes for a complete and satisfying meal.
Variations of Vazhakkai Podimas
Vazhakkai Podimas is a simple dish, but you can try a few easy changes to make it your own:
- Cooking in Coconut Oil: For better flavor, try cooking the dish in coconut oil. It gives the dish a rich taste that goes well with the raw bananas.
- Healthier Option: If you want a lighter version, you can skip frying the banana slices. Instead, boil them for about 2 minutes and add them directly to the pan with the tempering. Since the bananas will be softer, they may break, but this will still give the dish the same texture.
- Coconut Addition: For additional taste, you can add fresh grated coconut. It adds a slight sweetness and texture to the dish.
- Spicy Twist: If you like spice, add chopped green chilies. This will give the dish a nice kick.
Vazhakkai Podimas Recipe (Raw Banana Recipe)
Description
This recipe transforms raw bananas into a flavorful and aromatic dish with a blend of spices. The bananas are peeled, cubed, and fried to golden perfection before being combined with a fragrant, freshly ground spice mix. Tempered onions, curry leaves, and tamarind water add depth to the masala, while the fried bananas absorb the rich flavors. The result is a delicious, well-spiced dish that's perfect as a side or a main for any meal.
Ingredients for Vazhakkai Podimas
Instructions on how to make Vazhakkai Podimas
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Peel the raw bananas, slice them, and cut into small cubes. To prevent them from discolouring, submerge the pieces in a bowl of water until ready to cook.
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Heat a pan and dry roast the coriander seeds, chana dal, urad dal, and dried red chillies until fragrant and just golden.
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Allow the mixture to cool, then grind it to a fine powder with a pinch of salt in a spice grinder or mixer.
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Heat about some oil in a kadai.
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Drain the banana slices and add them to the hot oil.
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Fry on medium heat until the bananas turn slightly crispy and golden on the edges. This takes about 2 minutes.
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Remove the cooked bananas, allow to cool briefly, and use a chopper or food processor to blitz them into small, coarse pieces.
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In the same pan, get rid of the extra oil and just heat up 2 to 3 tbsp of oil.
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Add mustard seeds and allow them to splutter.
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Add urad dal, broken dried red chillies, sliced onions, and fresh curry leaves.
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Sauté until the onions turn golden and fragrant.
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Add the ground spice powder to the tempered onions.
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Mix in the soaked tamarind water, remaining salt, and a splash of hot water to bring everything together.
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Cook on low heat until the oil separates slightly from the masala.
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Add the blitzed banana pieces to the pan. Gently fold everything together so the bananas absorb the spice mix.
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Cook for another 3–4 minutes on low, ensuring the mixture is well blended and aromatic.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 201.03kcal
- % Daily Value *
- Total Fat 8.29g13%
- Saturated Fat 0.69g4%
- Trans Fat 0.02g
- Sodium 304.71mg13%
- Potassium 672.61mg20%
- Total Carbohydrate 31.52g11%
- Dietary Fiber 5.05g21%
- Sugars 15.74g
- Protein 4.32g9%
- Vitamin A 50.48 mcg
- Vitamin C 155.86 mg
- Calcium 42.07 mg
- Iron 1.71 mg
- Vitamin E 2.05 mg
- Vitamin K 20.12 mcg
- Thiamin 0.14 mg
- Riboflavin 0.15 mg
- Niacin 1.82 mg
- Vitamin B6 0.82 mg
- Folate 70.82 mcg
- Phosphorus 93.27 mg
- Magnesium 53.73 mg
- Zinc 0.64 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
