Wednesday, September 18, 2013

Vazhakkai Podi / Plantain Crumble

Hello my dearies! How is the week going for you all?
Plantain or raw banana is not something i frequently cook with. They are either too ripe or I will my chance to pick them up from Indian store when the shipment comes.
I got hold of some recently and wanted to make a podimas which my mom used to make.

Tastes good with sambar/ rasam/ pulissery rice.
Tried my hands on taking pics while cooking, not the best though!

Get Ready  ( serves 2-4 )

  • 2 raw banana/ plantain/ vazhakkai
  • 2 tbsp channa dal
  • 1  dried red chilli ( more if you want the heat)
  • 1 tsp grated coconut ( optional)
  • 3 tbsp oil
  • salt to taste
  • pinch of asafetida
  • 1 tsp mustard seeds/ kadugu
  • 1 tsp urad dal/ ulutham paruppu
  • few curry leaves ( optional)

  • Wash, top and tail the plantain

  • Cook the plantain in water with skin for approximately 10 mins. It should not get too soft/ mushy

  • Drain the water and let the plantain cool completely. This is very important.

  • In a pan add a little oil and roast the dried red chilli, channal dal till golden and fragrant. Set aside.
  • Powder the roast dal, red chilli with some asafetida and optional coconut into a coarse powder. set aside
  • Once the plantains cool thoroughly, peel the skin off.

  • Grate the plantain and set aside.

  • In a pan, add the oil and do the tadka with mustard seeds, urad dal and curry leaves.
  • Add the grated plantain, powdered spice mix. salt to taste.
  • Gentle toss them all till incorporated.
  • Sprinkle some water, cover and cook for 1-2 mins.
  • Turn the heat off and serve hot with rice, sambar or pulissery aka more kuzhambu.


  1. Delicious and lovely looking plantain crumble. Wonderfully preparation.

  2. Love this vazhakkai podi with rasam rice..Delicious.


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