Chettinad Vazhakkai Podimas
Finely crumbled raw banana stir-fry with a distinct spice tempering.
About this dish
Podimas is a delicate preparation where vegetables are crumbled rather than chopped, and this Chettinad version stands out for its sophisticated tempering. The dry, fluffy texture of the raw banana is achieved by parboiling the fruit in its skin before grating. It is a staple 'dry curry' (poriyal) in Chettiar households, known for its digestive properties and clean, spicy finish.
Ingredients
Main Ingredient
- 3 large raw green bananas (Vazhakkai)
- 1/2 tsp turmeric powder
- 1 tsp salt for boiling
The Tempering
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- 1 tsp split urad dal
- 1 tsp chana dal
- 2 dried red chilies, halved
- 1 sprig curry leaves
- 1/4 tsp asafoetida (hing)
The Masala Paste
- 2-3 green chilies, finely chopped
- 1 inch ginger, minced
- 3 tbsp fresh grated coconut
- 1/2 tsp crushed black pepper
Method
- 1
Parboil the bananas
Cut the raw bananas into two halves. Boil them in a pot of water with turmeric and salt for 10-12 minutes until the skin turns black and the flesh is tender but firm.
- 2
Cool and peel
Drain the hot water and immediately plunge the bananas into cold water. Peel off the thick green skin; the flesh should be solid enough to grate.
- 3
Grate the banana
Using the large holes of a box grater, grate the cooked bananas into a bowl. Do not mash them; the texture should be like large grains of couscous or rice.
- 4
Prepare the tempering
Heat coconut oil in a wide pan. Add mustard seeds and let them pop. Add urad dal and chana dal, frying until they turn a deep golden brown and smell nutty.
- 5
Sauté aromatics
Add the dried red chilies, curry leaves, and asafoetida. Quickly follow with the minced ginger and green chilies, sautéing for 30 seconds until fragrant.
- 6
Incorporate the banana
Add the grated raw banana to the pan. Add a pinch of salt (remembering the boiling water was salted) and the crushed black pepper.
- 7
Stir-fry gently
Using a flat spatula, toss the mixture on low heat for 5 minutes. Be gentle to maintain the 'crumble' texture and prevent it from turning into a mushy paste.
- 8
Add coconut
Sprinkle the fresh grated coconut over the podimas. The coconut provides moisture and a sweet counterpoint to the heat of the ginger and chilies.
- 9
Final Steam
Cover the pan with a lid for 1 minute on very low heat to allow the flavors to penetrate the banana crumbles. Turn off heat and serve immediately.
Notes & variations
- Do not overcook the bananas during boiling; if they become too soft, you cannot grate them.
- Coconut oil is essential for the authentic Chettinad aroma.
- You can add a tablespoon of soaked moong dal to the tempering for extra protein and crunch.
- Store in an airtight container for up to 2 days in the fridge.
Serve with
Lemon rice, Vatha Kuzhambu, or as a side for curd rice.
Cook's note
Rub a little oil on your hands before peeling the boiled bananas to prevent the sticky sap from staining your skin.