Vazhakkai podi
This is a very yummy podi variety which uses Vazhakkai ( plantain) as the star ingredient.
Plantains are potassium rich foods, which help in boosting the immune system and regulating digestion. It is a high fiber nutrient dense food, and also a good source of Vitamin C.
This vazhakkai podi pairs very well with Mor kuzhambu and sambar rice varieties. It has an amazing flavor, which makes it very suitable as an accompaniment for curd rice as well.
Let's proceed to the recipe
Ingredients:
Vazhakkai- 1 medium sized( halved with the skin on)
Toor dal- 1 tbsp
Urad dal- 1 tbsp
Dried red chillies -2
Oil - 2 tsps (Sesame oil imparts a good flavor)
Preparation:
Boil 2 cups of water in a pan. Drop the halved plantain chunks,with the skin intact,in the boiling water. Reduce the flame to medium. Let the plantains remain in the boiling water,until the skin of the chunks appear to brown.
Remove from flame. Gently peel away the skin. The insides of the plantain will have softened a bit. Using a grater,grate the plantain.Keep the shredded plantain bits ready for use.
Heat 2 tsps of oil in a pan. Add the dried red chillies,toor dal,urad dal and asafoetida. Fry for a couple of minutes,until the dals appear to redden. Remove from flame.Once it has slightly cooled down,transfer to a mixer,and grind to a coarse powder.Now add the plantain gratings,and pulse briefly for a couple of seconds. Grinding the grated plantain for too long will make it a very lumpy mass.
Enjoy with any rice variety of your choice .
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| Vazhakkai podi |
This is a very yummy podi variety which uses Vazhakkai ( plantain) as the star ingredient.
Plantains are potassium rich foods, which help in boosting the immune system and regulating digestion. It is a high fiber nutrient dense food, and also a good source of Vitamin C.
This vazhakkai podi pairs very well with Mor kuzhambu and sambar rice varieties. It has an amazing flavor, which makes it very suitable as an accompaniment for curd rice as well.
Let's proceed to the recipe
Ingredients:
Vazhakkai- 1 medium sized( halved with the skin on)
Toor dal- 1 tbsp
Urad dal- 1 tbsp
Dried red chillies -2
Oil - 2 tsps (Sesame oil imparts a good flavor)
Preparation:
Boil 2 cups of water in a pan. Drop the halved plantain chunks,with the skin intact,in the boiling water. Reduce the flame to medium. Let the plantains remain in the boiling water,until the skin of the chunks appear to brown.
Remove from flame. Gently peel away the skin. The insides of the plantain will have softened a bit. Using a grater,grate the plantain.Keep the shredded plantain bits ready for use.
Heat 2 tsps of oil in a pan. Add the dried red chillies,toor dal,urad dal and asafoetida. Fry for a couple of minutes,until the dals appear to redden. Remove from flame.Once it has slightly cooled down,transfer to a mixer,and grind to a coarse powder.Now add the plantain gratings,and pulse briefly for a couple of seconds. Grinding the grated plantain for too long will make it a very lumpy mass.
Enjoy with any rice variety of your choice .
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