Kannamma Cooks

Collection of Tamil Nadu Recipes , Tamil Cuisine, Kongunad Recipes. Easy Vegetarian and Non Vegetarian dishes with step by step pictures.

  • Home
  • Recipes
  • Kongunadu Recipes
  • KC Videos
  • Contact
  • Buy Online

search the site

SEARCH Categories

Vazhakkai Podimas – Plantain (Raw Banana) Stir Fry

November 10, 2014 by Suguna Vinodh 14 Comments

Jump to Recipe·Print Recipe

Vazhakkai-podimas-recipe-plantain-podimas-recipe-13

South Indian style Vazhakkai podimas / Varuval recipe. Steamed plantain tempered in a fragrant spicy coconut masala. Makes a great side dish for sambar or rasam.

Plantain-Vazhakkai is such a versatile vegetable that you can use to whip up a curry, stir-fry, roast or even make a quick and quintessential south Indian plantain chips. This recipe makes a podimas. Podimas is a rustic mash that is tempered with Indian spices. This podimas is rich and flavorful with coconut and spices. Plantain is lets say a blank canvas. It needs that oomph to make it stand out. I use a fragrant dry roasted spice powder to add more flavor to this otherwise boring veggie.

Here are other recipes from the site that uses Vazhakkai / Raw Banana / Plantain as the main ingredient.

Here is the video of how to make Chettinad style Vazhakkai Podimas

Here is how to make Chettinad style Vazhakkai Podimas
Steaming the plantains / vazhakkai for Vazhakkai podimas
We need to cook the plantains till its a mushy consistency. This can be done two ways. One is using a regular steamer and other is in a pressure cooker. I like to use a pressure cooker as its fast and gets the job done in no time. Add half a cup of water in a pressure cooker and add in the plantains. Cut the plantains in half so it fits inside. Cook for exactly five minutes. Ignore the number of whistles. After cooking, let the pressure settle. Open the cooker and remove the plantains.
Vazhakkai-podimas-recipe-plantain-podimas-recipe-3

Peel the skin of the plantains and mash them into small pieces with a fork or a spoon. Set aside.
Vazhakkai-podimas-recipe-plantain-podimas-recipe-4

Now we will make a spice powder for the Vazhakkai Podimas.
Heat a little oil in a pan and add in the urad dal. Roast the lentils on a low flame until the urad dal is slightly brown. Add in the fennel seeds and coriander seeds. Continue to roast until the lentils are golden in colour. Its important to roast the spices and lentils on a low flame as the spices will burn fast. So take your time and roast on a low flame.
Vazhakkai-podimas-recipe-plantain-podimas-recipe-5

Add in the chillies (both the varieties). I like to use gundu chillies for the heat and Byadagi / Kashmiri red chillies for colour. Add in the tamarind and the fresh shredded coconut. Sauté for a couple of minutes.
Vazhakkai-podimas-recipe-plantain-podimas-recipe-6

Finally add in the jaggery and the salt. Mix well for a few seconds.
Vazhakkai-podimas-recipe-plantain-podimas-recipe-7

Remove the spice mixture to a plate / bowl. Let it cool a bit. Grind the mixture to a coarse powder. It should be ever so slightly coarse. Set aside.
Vazhakkai-podimas-recipe-plantain-podimas-recipe-8

Making the Vazhakkai Podimas
Heat Indian sesame oil in a pan. A non stick pan is preferred for making this recipe. Be generous with the oil as this dish requires it. Else it will be very dry. Add in the mustard seeds, cumin seeds, curry leaves and asafoetida. Let the mustard seeds crackle. Add in the finely chopped onions and sauté for a few minutes till the onions are soft.
Vazhakkai-podimas-recipe-plantain-podimas-recipe-9

Add in the mashed plantains and roast everything for about 5 minutes. Using a spatula, break the big pieces of plantains.
Vazhakkai-podimas-recipe-plantain-podimas-recipe-10

Add in the roasted spice powder. Reduce the flame to low after adding the spice powder. Continue to roast everything for another five minutes. Keep breaking up the big pieces that must have clumped up using a spatula. Once the mixture is dry, the plantains wont clump up.
Vazhakkai-podimas-recipe-plantain-podimas-recipe-11

Finally add in the coriander leaves and remove from heat.
Vazhakkai-podimas-recipe-plantain-podimas-recipe-12

I love to serve this Vazhakkai Podimas with rice and dal or sambar. This is one of my all time favorites at home.
tamilnadu-vazhakkai-podimas-recipe-raw-banana-plantain-valakkai-podimas-spice-masala-powder-spice masala |kannammacooks.com #vazhakkai #stir-fry #recipe #plantain #vegan

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
tamilnadu-vazhakkai-podimas-recipe-raw-banana-plantain-valakkai-podimas-spice-masala-powder-spice masala |kannammacooks.com #vazhakkai #stir-fry #recipe #plantain #vegan

Vazhakkai podimas – Plantain stir-fry / Roast


★★★★★

5 from 5 reviews

  • Author: Suguna Vinodh
  • Total Time: 30 mins
  • Yield: 4
Print Recipe
Pin Recipe

Description

South indian style vazhakkai podimas/varuval recipe. Steamed plantain tempered in a fragrant spicy coconut masala. Makes a great side dish for sambar or rasam.


Ingredients

Scale

STEAMING THE PLANTAINS

1/2 cup water
2 big plantains / raw banana / vazhakkai

FOR THE SPICE POWDER

1/2 teaspoon Indian sesame oil
2 teaspoon urad dal
1.5 teaspoon fennel seeds
2 teaspoon coriander seeds
5 red chillies (Gundu variety)
2 Byadagi / Kashmiri chillies
1 inch strip of tamarind
4 tablespoon fresh shredded coconut
1 teaspoon jaggery
1 teaspoon salt

OTHER INGREDIENTS

3 tablespoon Indian sesame oil
1/2 teaspoon mustard seeds
1/4 teaspoon cumin seeds
2 sprigs curry leaves, finely chopped
1/4 teaspoon asafoetida
1 cup onion, finely chopped
3 sprigs coriander leaves, finely chopped


Instructions

Steaming the plantains / Vazhakkai for Vazhakkai Podimas

We need to cook the plantains till its a mushy consistency. This can be done two ways. One is using a regular steamer and other is in a pressure cooker. I like to use a pressure cooker as its fast and gets the job done in no time. Add half a cup of water in a pressure cooker and add in the plantains. Cut the plantains in half so it fits inside. Cook for exactly five minutes. Ignore the number of whistles. After cooking, let the pressure settle. Open the cooker and remove the plantains. Peel the skin of the plantains and mash them into small pieces with a fork or a spoon. Set aside.

Now we will make a spice powder for the Vazhakkai Podimas

Heat a little oil in a pan and add in the urad dal. Roast the lentils on a low flame until the urad dal is slightly brown. Add in the fennel seeds and coriander seeds. Continue to roast until the lentils are golden in colour. Its important to roast the spices and lentils on a low flame as the spices will burn fast. So take your time and roast on a low flame.

Add in the chillies (both the varieties). I like to use gundu chillies for the heat and Byadagi / Kashmiri red chillies for colour. Add in the tamarind and the fresh shredded coconut. Sauté for a couple of minutes. Finally add in the jaggery and the salt. Mix well for a few seconds.

Remove the spice mixture to a plate / bowl. Let it cool a bit. Grind the mixture to a coarse powder. It should be ever so slightly coarse. Set aside.

Making the Vazhakkai Podimas

Heat Indian sesame oil in a pan. A non stick pan is preferred for making this recipe. Be generous with the oil as this dish requires it. Else it will be very dry. Add in the mustard seeds, cumin seeds, curry leaves and asafoetida. Let the mustard seeds crackle.

Add in the finely chopped onions and sauté for a few minutes till the onions are soft. Add in the mashed plantains and roast everything for about 5 minutes. Using a spatula, break the big pieces of plantains.

Add in the roasted spice powder. Reduce the flame to low after adding the spice powder. Continue to roast everything for another five minutes. Keep breaking up the big pieces that must have clumped up using a spatula. Once the mixture is dry, the plantains wont clump up.

Finally add in the coriander leaves and remove from heat.

I love to serve this Vazhakkai Podimas with rice and dal or sambar. This is one of my all time favories at home.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Stir-fry
  • Cuisine: South Indian

Keywords: Vazhakkai Podimas

Did you make this recipe?

Tag @kannammacooks on Instagram and hashtag it #kannammacooks

← Previous Post Vegan Beetroot poriyal Stir-fry, Beetroot thoran recipe
Next Post → Semiya Payasam – Vermicelli Payasam

Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

Connect With Me : FacebookInstagramTwitter

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Ammujo says

    November 14, 2017 at 2:30 am

    I am new to cooking and am not sure of how it tastes adding jaggery and tamarind together to a dish..Is it unavoidable or can u suggest any alternate to it?

    Reply
  2. Priya says

    September 20, 2017 at 6:56 pm

    We just enjoyed it.. thanks alot for all your good work…

    ★★★★★

    Reply
    • Suguna Vinodh says

      September 20, 2017 at 11:29 pm

      Thank you!

      Reply
  3. ashwini says

    February 1, 2017 at 3:51 pm

    Superb dish. All of them in my family liked it. Thank you mam?

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 1, 2017 at 6:03 pm

      Thank you Ashwini!

      Reply
  4. jeniffa says

    May 22, 2016 at 6:55 pm

    Hi Mam thanks for the receipe tried today everybody at home liked it.

    Reply
    • Suguna Vinodh says

      May 22, 2016 at 9:43 pm

      thats so nice Jeniffa.

      Reply
  5. Meena says

    April 1, 2016 at 4:55 pm

    Tried this today, came out amazing! Thanks so much!!
    You have a wonderful blog 🙂

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 1, 2016 at 5:12 pm

      Thank you Meena!

      Reply
  6. andal says

    December 6, 2015 at 8:44 pm

    Dear sugu sis.,
    Vanakkam. Made podimas and milagu rasam for lunch on a rainy day.vaditha saadham with a dollop of ghee as you say always…..don’t know how to describe deary…reminded of great poet Bharatidasan s words……”thindradhaye thindru thevitudhal illaamal andrandrum vaazhvil pudhumai kaanavendum….”. Please keep going. Best wishes.

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 7, 2015 at 1:08 pm

      Thank you ma.

      Reply
  7. suguna vinodh says

    January 23, 2015 at 9:27 pm

    🙂

    ★★★★★

    Reply
  8. ugg outlet jackson nj says

    November 23, 2014 at 10:39 pm

    Appreciate this post. Let me try it out.

    Reply
    • kannamma says

      December 21, 2014 at 4:07 am

      Thank You!

      Reply

Download our App today!!!

Android app
iOS app

HEY! NICE TO MEET YOU HERE!

I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

Categories

  • Air Fryer Recipes (18)
  • All Day Breakfast (31)
  • Appetizers / Tea Time snacks (104)
  • Asian Flavors (47)
  • Baking (53)
  • Barbecue (3)
  • Basics (13)
  • Biryani (28)
  • Bread / Buns / Quiche (19)
  • Brownies/Blondies (2)
  • Cakes / Pastries / Tart (18)
  • Chettinad Recipes (36)
  • Chicken Recipes (58)
  • Combo Meals (2)
  • Cookies / Biscuits (10)
  • Dal/lentil Recipes (80)
  • Dips, Salsa, and Sauces (6)
  • Dumpling / Kozhukattai / idiyappam Recipes (19)
  • Egg Dishes (32)
  • Equipment (1)
  • Fish / Seafood Recipes (48)
  • Gluten Free (15)
  • Healthy Meals (16)
  • Healthy zero oil snacks (2)
  • Home Improvement (1)
  • Home Remedy (5)
  • Hong Kong Life (3)
  • Idli-Dosa-Paniyaram varieties (52)
  • Indian Recipes (568)
  • Italian-Continental (19)
  • Juices / Mocktail (5)
  • Kitchen How to's (13)
  • Kongunadu Recipes (102)
  • Kurma Dishes (50)
  • Lunch Box Ideas (31)
  • Masala Powder/Chutney Powder/Pastes (18)
  • Middle Eastern Recipes (4)
  • Millet Recipes (18)
  • Misc (52)
  • Movie/Celebrity Inspired Recipes (4)
  • Muffins (5)
  • Mutton Recipes (29)
  • Non Veg Recipes (128)
  • North Indian Gravies (19)
  • OPOS / Easy Cooking / 10 minutes cooking (24)
  • Pachadi Recipes (1)
  • Parotta (3)
  • Pickles (4)
  • Poriyal – Stir-fry (63)
  • Rasam Varieties (17)
  • Recipes (742)
  • Research work (2)
  • Rice Dishes (49)
  • Roti / Chapati / Paratha (17)
  • Salad (3)
  • Sandwiches & Burgers (11)
  • Soups and Broth (23)
  • South Indian Chutney (66)
  • South Indian Kulambu / Sambar (59)
  • Sweets and Desserts (48)
  • Tea / Coffee (8)
  • Tips and Tricks (5)
  • Travel (3)
  • upma / kali (5)
  • Whole Grain Vegan Recipes (23)

Archives

(c) Copyright 2022 Kannamma Cooks | Privacy Policy | Hosting and Customization by Best Hosting And Design