Vazhakkai Puttu also known as Vazhakkai podimas is the one of authentic dishes made with raw banana and it's famous in Tirunelveli District of Tamilnadu.
It's a simple stir fry of raw banana with onions & grated coconut. But the flavor and the taste is simply amazing. It's one of my favorite accompaniments for lunch and I prefer this over Vazhaikkai varuval any day!.
Most people outside Tirunelveli District are not much aware of this dish and in some places it's known as "Vazhakai Podimas". But in and around of Tirunelveli, if any veggies are grated or thinly sliced and make stir fry with it, then it's known as "Puttu" instead of "Poriyal"
It's one of the recipes that looks so simple and easy but it can easily go wrong and in the end you will be left with mushy banana. When I tried this for the first time, it was a total disaster. After a lot of attempts, now i say that i can make perfect Vazhaikkai puttu, So there are few places that you need to be very careful for making fluffy,tasty and non-sticky vazhakkai puttu/podimas.
Here are few things to be taken care for delicious vazhakkai puttu
- Not all types of raw banana work for this recipe. In Tamil we call "Naatu Vazhakkai" that's the best for this recipe because it yields a large quantity when it's cooked and grated or you can try it with a banana that has thick and firm flesh.
- The whole raw banana should be immersed in water while boiling for even cooking.
- While boiling the raw banana, rotate it a couple of times for even cooking.
- Cook the raw banana till it's fork tender. Don't overcook otherwise it's difficult to grate the cooked raw banana.
- Grated raw bananas should look like grated coconut ! That's the sign of a perfectly cooked raw banana.
- Let the raw banana cool completely before grating.
- Keep the flame in lowest possible after adding the grated raw banana in the tempering to avoid sticking at the bottom.
Hope i have shared all the teeny tiny details to make the perfect Vahzhakkai puttu/Podimas. Now let's check out how to make these delicious podimas.
Vazhakkai Puttu
Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Ingredients
Raw Banana - 1
Onion - 1 small
Green chili -1
Salt - to taste
Mustard & Urad dal - 1/2 tsp
Oil - 1/2 tsp
Curry leaves - few
Grated coconut - 11/2 tbsp
Bring 2 cup of water to boil, cut the banana into two and add into the boiling water and keep the flame in low . Cook it for 8-10 mins. At that time, the skin color of banana gets changed and also it's tender when it's pressed
Remove the banana from water and allow to cool completely.Peel the skin and the grate it with grater.
Now add enough salt to the grated banana and mix it well with your hand. Cut the onions into thin slices and split the green chili.
Heat the oil in a nonstick pan, add the mustard & urad dal,once mustard splutters, add the onions,chili & curry leaves along with pinch of salt.
Saute it well until the onions becomes translucent and then add the grated banana ,give a quick stir.
Close the pan with lid and keep the flame in low,let it be for 2 mins. Then open the lid and add the grated coconut , stir well and switch off the flame.
Tasty Vazhaikai Puttu is ready. Serve it as accompaniment for lunch.
Notes:
- Suppose your banana is undercooked, dont worry, after adding the grated banana in the pan, sprinkle a little water and close it with lid and cook it for few more extra minutes.
- Don't stir frequently, it will make the banana mushy.
- Sometime i use large hole in grater and sometimes i use small holes. The step wise pic and the end pics are taken on different days. So there is a difference in the size of the grated banana.
