Cooks Joy » Plantain Podi (Vazhaikai Podi)

Plantain Podi (Vazhaikai Podi)

Posted By Vardhini On October 9, 2011 @ 3:27 am In Condiments,Gallery,Healthy Recipes,Indian,Under 30 minutes | 4 Comments

Podi means “powder” and we use podi’s in various ways in Indian cooking. This podi is mixed with rice along with some oil or ghee and eaten. Although I am not a big fan of podi’s, I still have these on hand to have a quick lunch or dinner. We can skip the sambar or kuzhambu and instead have this podi rice. The first time I saw this recipe in a cookbook I seriously doubted how it would taste as I had never heard of this podi before. But, it was a total surprise and tasted great and I make it any time I buy raw bananas or plantains. It is easy to make and is good in the fridge for few weeks.

I also found another use for this podi. You can roast the coarse podi until it gets a little crunchy and then add it to bland dry curries like beans poriyal, etc. Off to the recipe.

Podi’s previously posted.

Ellu Podi

Coriander Seeds Podi

Plantain Podi (Vazhaikai Podi)

By Vardhini, October 9, 2011

Plantain and lentil podi (powder) to be mixed with plain rice.

Total Time: 20 minutes
Prep Time: 5 minutes
Cook time: 15 minutes
Yield: 1.5 cups

Ingredients:

plantain - 1 - vazhaikai
oil - 1/2 tsp
urad dal - 2 tbsp - ulutham paruppu
channa dal - 2 tbsp - kadala paruppu
toor dal - 2 tbsp - thuvaram paruppu
red chillies - 4 - dry
salt - to taste

Instructions:

1. Boil the plantains until they are cooked and allow to cool.
2. Peel the skin and keep aside.
3. Heat oil and add urad dal, channa dal, toor dal and red chillies. Roast the dals until they turn golden brown. Allow to cool.
4. Take the roasted items in a blender or coffee grinder and add salt. Grind to a coarse powder.
5. Add the cooked plantain and grind to a coarse powder.
6. Mix the podi with plain rice for a quick meal.

My Notes
1. This powder can be mixed with rice and eaten.
2. Another use would be to roast the powder again until crispy and then add to dry curries.
3. The shelf life is 2 – 3 days in the fridge.

Pictorial
Boil the plantains until they are cooked.

They are cooked. Allow to cool.

Peel the skin and keep aside.

Heat oil and add urad dal, channa dal, toor dal and red chillies. Roast the dals until they turn golden brown.

Allow to cool.

Take the roasted dals and red chillies in a coffee grinder or blender and add salt.

Grind to a coarse powder.

Add the plantains. I broke the cooked plantain into pieces to help with grinding.

Grind to a coarse powder.

Plantain podi ready to be mixed with rice. Store leftovers in fridge and use in 2 – 3 days.

Enjoy!

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