Tuesday, 8 July 2014

Plantain Podimas (வாழைக்காய் பொடிமாஸ்)


Podimas is a less spicy form of poriyal, which is easy on the stomach. You may include podimas in the feast menu as a contrast to a spicy poriyal or paruppu usili. Podimas is generally prepared with plantain or potato. This simple dish goes well with rice and rasam.   

Plantain boiled and peeled
Ingredients: (Serves two)
Plantain – 1 no*
Coconut – grated, 1 tablespoon
Ginger – ½” piece, grated
Green chilli – 1 no, chopped
Lemon juice – 1 teaspoon
Salt – to taste
Oil – 1 tablespoon
Mustard seeds – 1 teaspoon
Split urad dhal – 1 teaspoon
Asafoetida – a pinch
Curry leaves – a few

*You may use potatoes instead of plantain. Pressure cook, peel and crumble four potatoes. Rest of the ingredients remains the same. Proceed with the recipe from Step 2.

Method: Step 1 - Cut the plantain into halves. Boil 4 tumblers (800ml) of water in a vessel. Add the plantain halves and cook till the vegetable is half-cooked (அரை வேக்காடு). Drain the water and allow the plantain to cool. Peel the skin and grate the plantain. Keep aside. Alternatively, you may crumble the plantain (உதிர்த்துக் கொள்ளவும்).
Plantain Podimas (வாழைக்காய் பொடிமாஸ்)
Step 2 - Heat oil in a kadai, add mustard seeds and when they start to sputter, add urad dhal. Fry till the dhal turns golden brown. Add chopped, green chilli and asafoetida. Scald for a few seconds and switch off the fire. Add grated plantain, salt and grated ginger. Gently mix the contents. Cook on low flame for two minutes, gently turning the contents with a ladle. If you mix the contents vigorously the poriyal will become lumpy. Add coconut gratings, mix gently with the contents and switch of the fire. You may add lemon juice, once the podimas has cooled a little.Garnish with curry leaves. Serve with rice and rasam, sambar or kuzhambu. 

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