For the final day of Regional cuisine, from Tamil Nadu, I have a favorite dry saute, that I have always enjoyed, yet made it myself for the first time. This Vazhakkai Podimas is famous in the circle it gets done and I have been in the recieving end many times. To think I have never made it myself, was quite surprising. So I felt I ought to rectify it soon.
When I served it with the Pavakkai Pitlai, it was a perfect match. Hubby dear even said he likes it this way much better than the regular poriyal method. One can make it quite spicy or dal rich by adding channa dal. I kept it quite simple as I felt the pitlai was rich enough.
If you are looking for simple kurmas to make, check out the Aloo Gobi Kurma
Ingredients Needed:
Raw Plantain - 2
Coconut - 3 tbsp
Red Chilies - 4 to 5
Salt to taste
Oil - 2 tsp
For tempering
Hing a pinch
Tumeric powder
Mustard Seeds, Urad dal - 1/2 tsp
Red chili - 2
curry leaves
How to make the podimas
wash and chop the plantain into half. Pressure cook with enough water. Once the pressure falls, peel off the skin.
Grate the plantain or mash.
Heat a non stick pan with oil. Temper with mustard, Urad Dal, curry leaves, hing and slit red chilies. Saute well.
Grind coconut with red chilies to a smooth powder. Add this to the pan.
Saute well till the coconut is cooked well. This takes about 2 to 3 mins. Now add the cooked plantain. Add salt, turmeric powder and sprinkle some water. Cover with lid and cook for 5 to 7 mins.
Notes:
The coconut can be roasted along with channa dal and ground. That will make it even more rich.
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