Raw Banana (Vazhakkai) Spicy Podimas

Adapted From

South Indian Vegetarian Classic Lunch Recipes by Mallika Badrinath


Ingredients

Raw Banana/Vazhakkai - 1 
Onion - 1 (finely chopped)
Oil - To fry
Salt - To taste
Garlic - 2 flakes
Green Chillies - 2
Grated Fresh Coconut - 1 tbsp


Procedure

Steam banana with skin in the pressure cooker for about 10 minutes in medium flame.

Peel the outer skin and allow to cool completely.

Once completely cool, grate it.

Meanwhile, pound together garlic, green chillies, and grated fresh coconut coarsely.

In a kadai, heat about 2 tsp of oil and fry chopped onions till crisp.

Add the grated banana and the pound ingredients and fry till the raw smell is lost and the mixture turns golden brown.

Sprinkle salt and mix thoroughly well.

Remove from fire and serve with hot steamed rice.

Notes:

Save the peeled outer skin of the banana to make chutneys and curries.  They are highly rich in anti-cancerous properties.  You can use it to make the Raw Banana Peel Stir Fry.

Beetroot Podimas

Source:

Mrs. Revathy Shanmugam, Aval Vikatan (30 days 30 Poriyal)


Ingredients:

Beetroot - 1/4 kg

Red Chilli Powder - 1 tsp

Cooked Channa Dal (kadalai paruppu) - 1/4 cup

Grated Coconut - 1 tbsp

Salt - To taste

Oil - 1 tbsp

Mustard Seeds - 1/4 tsp

Urad Dal - 1/4 tsp

Curry Leaves - Few


Method:

1.  Wash, peel skin, and grate beetroots.

2.  Heat oil in a kadai and splutter mustard seeds, ural dal, and curry leaves.

3.  Add grated beetroot and fry on medium flame until cooked.

4.  Add salt and chilli powder and mix well.  Fry for 2 minutes.

5.  Then, add the cooked channa dal and grated coconut and mix well until combined.

Serve hot with sambar rice or curd rice.