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.

Raw Banana Peel Stir Fry/Ethakka Tholi Thoran

Source:

Sachu's Kitchen


Ingredients:

Raw Banana Peel (finely chopped) - 1 cup

Buttermilk - 1 tbsp

Van payar/Thatta payar (Red Cow Beans) - 1 tbsp

Turmeric Powder - 1/4 tsp

Salt - 1 tsp

Grated Coconut - 2 to 3 tbsp

Green Chillies - 3 (medium)

Small Onions - 1 or 2

Cumin Seeds - 1/2 tsp

Curry Leaves - 1 sprig

Mustard Seeds - 1/2 tsp

Urad Dhal - 1/2 tsp

Asafoetida - 1 pinch

Coriander Leaves (chopped finely) - 1 tbsp

Oil - 2 to 3 tsp

Lemon Juice - Few drops


Method:

1.  Mix buttermilk with around 2 cups of water and wash the chopped banana peel in this.

2.  Strain and pressure cook the chopped banana peel, washed vanpayar, turmeric powder in little water for 10 minutes (3 to 4 whistles).

3.  Once done, strain off the excess water and keep aside.

4.  Grind together coarsely the grated coconut, cumin seeds, curry leaves, small onions, and green chillies.  Do not add water to grind.

5.  In a kadai, heat oil and splutter mustard seeds, ural dhal, and asafoetida.

6.  To this, add the cooked banana peel and beans.  Saute for a minute or so.

7.  Add the coarsely ground coconut mixture along with salt and mix well.  Cook for 3 to 4 minutes.

8.  Once done, switch off the gas and sprinkle chopped coriander leaves and lime juice and mix.

This is a best accompaniment for hot steaming rice.

This is a very common and famous dish in the Kerala cuisine.  Though you can use any raw banana peel, the peel of nendhran kaai is tastier when used in this recipe.