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Saturday, January 24, 2009

Plantain Podimaas


Plantain Mor-kozhambu, plantain mezhukkuvaratti, plantain pulikari and, of course, plantain podimaas, are a few of the ways in which I grew up relishing green plantains aka vazhakka.

Plantain podimaas recipe is very simple in concept - just peel and steam the green plantains making sure it is just cooked but not mushy, then grate it, and pan sauté with some salt, tempering and grated-coconut-chillies.

2-3 medium green plantains, peeled
1 Tbsp canola oil
¼ cup dry grated coconut
1-2 green chilies
salt to taste
tempering: 1 tsp oil, 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp urad dal, 4-6 curry leaves

  1. combine the grated coconut and chilies in a blender or food-processor and grind it to a powdery paste, set aside
  2. If the plantains are too long cut them in half and steam them either on stove-top or, I prefer just immersing it in some water and microwaving it in "Baked Potato" setting but removing and checking it part-way to make sure it doesn't get too mushy
  3. Allow the steamed plantain to cool a bit and grate - I use the regular cheese grater
  4. Heat oil in a pan and do the tempering: when oil shimmers add the urad dal, when it turns golden brown add the mustard seeds and when they pop add the cumin seeds and curry leaves
  5. Add the grated plantain and stir well, then add the coconut-chili paste, adjust salt to taste

Serve by itself as a snack, or with sambar or rasam, or even with roti and naan.

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