Indian cuisine · Vegetable Dishes

Vazhakkai Podimas

South Indian raw banana boiled, coarsely grated and loosely stir-fried with coconut, mustard seed and ginger.

Ingredients · for 4 servings

• 3 green plantains
• 80 g grated coconut
• 1 tsp mustard seeds
• 1 tbsp urad dal (split black lentils)
• 1 piece ginger (3 cm)
• 2 green chilies
• 1 sprig curry leaves
• 1/2 tsp turmeric
• 1 tbsp lemon juice
• 3 tbsp coconut oil
• salt

Instructions

1. Halve the plantains unpeeled and boil in salted water with the turmeric for 15 min. until they can be easily pierced with a knife tip, then let cool and peel.
2. Coarsely grate the cooled plantains or mash with a fork so a loose, crumbly texture forms.
3. Grate the ginger finely and cut the green chilies into fine rings.
4. Heat coconut oil in a wide pan, let mustard seeds pop for 30 sec., roast urad dal for 1 min. until golden-brown, and fry curry leaves, ginger and chilies for 30 sec.
5. Add the grated plantain, season with salt and fry over medium heat for 4–5 min., turning gently, until the mixture is dry and lightly fragrant.
6. Fold in grated coconut and lemon juice, warm through for 1 min. and serve warm with sambar rice or rasam.