Monday, 5 December 2016

Vazhakkai Puttu/Raw Banana Podimas/Green Plantain Stir Fry

Hello friends,

Today, I am going a share a very simple, healthy and easy to make Vazhakkai/Raw plaintain Puttu or Podimas. Vazhakkai/Raw Plaintain is a versatile vegetable, we can make several recipes with this vegetable. Raw Plantains are excellent source of vitamin B6, B3, B5, vitamin C, E, K and a good source of magnesium, potassium and phosphorous. Ok, friends do try out this traditional and tasty vazhakkai puttu and post your comments here. Meanwhile do check out other interesting Vegetable Poriyal/Varuval varieties here.

Here’s how to make vazhakkai puttu with step by step photos…


Ingredients

Raw Banana/Vazhaikkai
2
Grated Coconut
½ coconut [small] grated or ½ cup
Onion
1 finely chopped
Green Chillies
3 slit length wise
Garlic Cloves [optional]
2-3 crushed
Salt
As needed

For Tempering

Oil
2 tsp
Mustard Seeds/Kadugu
¼ tsp
Cumin Seeds/Jeeragam
¼ tsp
Urad Dal[split]/Ullutham Paruppu
¼ tsp
Dry Red Chillies
1
Curry Leaves
6-8
Preparation Time: 10- 12 minutes          
Cooking Time: 10 minutes
Serves: 3-4
Recipe Cuisine: South Indian

Method

Cut the top and bottom of the raw banana. Boil the raw banana in a pressure cooker for 1 whistle, simmer and cook for 2 more minutes and switch off the stove.


Wait for the steam to release and cool the raw banana.


Now remove the skin of the raw banana/vazhakkai.


Grate the raw banana/ vazhakkai and keep it aside.


When the raw banana is cooking, grate the coconut and keep it aside.


Heat oil in a kadai, splutter mustard seeds, cumin seeds and then add urad dal.


When the dal starts to change color add dry red chillies and curry leaves.


Now add chopped onions, green chillies, garlic cloves and sauté well until the onions turn translucent.


Then add grated raw banana/vazhakkai, salt and mix well. Saute for about 2-3 minutes.


Finally add grated coconut and stir for few more seconds and switch off the stove.


Yes, delicious, healthy and tempting Vazhakkai Puttu/Raw Banana Podimas is ready to be enjoyed. Serve it hot with any SouthIndian Kuzhambu like Milagu Kuzhambu, Vatha Kuzhambu, Vendhaya Kuzhambu, Poondu Kuzhambu or even with sambar or rasam.



Suggestions:

I have pressure cooked the vazhakkai, you can cook it in open pan. For that, bring 2 cups of water to boil, add the raw bananas to the boiling water and keep it low flame. Cook for about 8-10 minutes. When the skin color of the vazhakkai gets changed and tender when pressed then switch off the stove.

Do not overcook the raw bananas, it will very difficult to grate. If you happen to overcook it, do not worry just mix with hand [udhirthhuvittu] then make the puttu.

Grate the vazhakkai only after it’s completely cooled.

When stirring the vazhakkai be gentle, so that your puttu does not turn mushy.

If your raw banana is undercooked, do not worry, after adding the grated vazhakkai in the pan, sprinkle little water cover and cook.

Thank you all for visiting my space, please come back again for more interesting South Indian delicacies from my kitchen.

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Have a great day and enjoy.


Until then I am signing off…







2 comments:

  1. the dish looks interesting
    keep in touch
    www.beingbeautifulandpretty.com
    www.indianbeautydiary.com

    ReplyDelete
  2. This dish is so tempting i want to try it as soon as i get vazhakai

    ReplyDelete

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