Vazhakkai Podimas Recipe | Valakkai Podimas

For the remaining day of Regional cuisine, from Tamil Nadu, I have a favored dry saute, that I have always enjoyed, but made it myself for the first time. This Vazhakkai Podimas is famous in the circle it gets executed and I have been in the recieving quit many times. To think I have by no means made it myself, was once quite surprising. So I felt I ought to rectify it soon.
When I served it with the Pavakkai Pitlai, it was once a perfect match. Hubby pricey even said he likes it this way plenty higher than the normal poriyal method. One can make it pretty spicy or dal wealthy by using adding channa dal. I kept it pretty simple as I felt the pitlai used to be prosperous enough.
If you are searching for simple kurmas to make, check out the Aloo Gobi Kurma
Ingredients Needed:
Raw Plantain – 2
Coconut – three tbsp
Red Chilies – four to 5
Salt to taste
Oil – 2 tsp
For tempering:
Hing a pinch
Tumeric powder
Mustard Seeds, Urad dal – half tsp
Red chili – 2
curry leaves
How to make the podimas:
wash and chop the plantain into half. Pressure cook with enough water. Once the pressure falls, peel off the skin.
Grate the plantain or mash.
Heat a non stick pan with oil. Temper with mustard, Urad Dal, curry leaves, hing and slit crimson chilies. Saute well.
Grind coconut with purple chilies to a easy powder. Add this to the pan.
Saute well till the coconut is cooked well. This takes about 2 to three mins. Now add the cooked plantain. Add salt, turmeric powder and sprinkle some water. Cover with lid and prepare dinner for 5 to 7 mins.
Notes: The coconut can be roasted alongside with channa dal and ground. That will make it even more rich.