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Friday, February 17, 2012

Vazhaika Podimas / Green Plantain Curry

Vazhaika Podimas / Green Plantain Curry:

 This dish goes well with Mor Kolambu, Sambhar, Rasam and curd rice.


Green Plaintain – 1
Water – 2 cups
Salt – to taste
Toor dhal – 1 tsp
Dhaniya – 1 tsp
Chana dhal – 1 tsp
Red chillies – 3
Asafetida / Hing – ½ tsp
Turmeric powder – ½ tsp
Curry leaves – few

 For Tempering:

Oil – 2 tsp
Mustard seeds – 1 tsp
Curry leaves – few
Urad dhal – 1 tsp
Chana dhal – 1 tsp
Red chilli - 1


Cut the plaintain into two halfs without peeling.
Put it in a bowl of water and cook it till plaintain is half done. It will take roughly 5 minutes. Drain off the water and peel the skin.


Grate the half cooked plaintain spread it in a plate.
Dry roast the toor dhal, dhaniya, chana dhal, red chilles, curry leaves  till golden brown. Turn off the stove and add hing to it.
Grind it to a coarse powder.
In a kadai, do the tempering and add the grated plaintain.
Add salt and turmeric powder in it.
Finally add the grounded powder and mix well.

It’s ready to be served. See you in another recipe!

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