Vazhakkai Podimas | Raw Banana Slaw

Vazhakkai podimas is a South Indian side dish featuring mashed plantains sautéed with spices and herbs. Served with Rasam or Sambhar + Rice in s traditional South Indian meal.

Vazhakkai / Raw Banana / Balekai has a fairly high proportion of fibre content, and is recommended for weight watchers. Unless of course, one prefers the highly popular Bajji / Fritters /Bhajiya made with Raw Banana, Raw banana is a great source of calcium and fibre too.

Pin

The versatility of Banana in South Indian Cooking.

Vazhakkai Podimas is a traditional South Indian dish that originated in Tamil Nadu, a state in Southern India. It is made using raw bananas (vazhakkai in Tamil) as the primary ingredient.

Vazhakkai Podimas is known for its simplicity, lightness, and use of minimal spices while retaining the natural taste of the raw bananas. It is commonly served as a side dish with rice and other South Indian main courses. This dish is appreciated for its subtle flavors and nutritional value, as raw bananas are a good source of dietary fiber, vitamins, and minerals.

Its origin is deeply rooted in South Indian culinary traditions and has been passed down through generations as a popular and comforting dish in Tamil Nadu cuisine.

The banana plant is incredibly versatile in Indian cooking, and various parts of the plant are used in different dishes due to their unique flavors and textures. Here are some ways in which different parts of the banana plant are utilized in Indian cuisine:

1. Raw Bananas (Vazhakkai): Raw bananas are used in various dishes such as Vazhakkai Podimas (as mentioned earlier), Vazhakkai Varuval (a spicy stir-fry), or even as a key ingredient in curries and stews.
2. Banana Flowers (Vazhaipoo): The flower of the banana plant is used in dishes like Vazhaipoo Vadai (fritters), Vazhaipoo Puli Kootu (a stew-like preparation), or Vazhaipoo Usili (a crumbled preparation with lentils).
3. Banana Stem (Vazhaithandu): The stem of the banana plant is used in dishes like Vazhaithandu Mor Kootu (yogurt-based stew), Vazhaithandu usli (stir-fry), Konkani style Gabbya Upkari, or incorporated in soups and curries for its nutritional value.
4. Banana Leaves: Banana leaves are used as natural disposable plates or serving platters for various dishes. Additionally, foods are often cooked and steamed inside banana leaves, imparting a unique aroma and flavor to the dish. Examples include dishes like Elai Adai (a rice-based dish), Meen Pollichathu (fish cooked in banana leaves), and Kozhukattai (steamed rice dumplings).
5. Banana Fruit: Of course, the ripe banana fruit itself is widely consumed in its raw form, but it’s also used in desserts like banana halwa, banana chips, banana dosa, and in various milkshakes and smoothies.
6. Banana Peels: In some regions, especially in Southern India, banana peels are used creatively in dishes like Thoran (stir-fried dish), Pachadi (a type of side dish made with yogurt), or chutneys after proper cleaning and cooking.

The banana plant is valued not only for its fruit but also for its other parts, which contribute to the rich tapestry of flavors and textures in Indian cuisine. Each part brings its own unique taste and nutritional benefits, making it a versatile and important ingredient in traditional cooking.

Other Raw Banana / Banana produce dishes you may like on the blog:

This Podimas is my husband’s favourite, and everytime we make it the dish disappears in a jiffy. So, this time managed to save a bit for taking the video embedded below and the pics too.

What can be served with this Podimas ?

Rice + Rasam, Rice + Sambhar, Curd Rice, Any one pot meals (Kalandha saadam). Sometimes, I have it as a light meal by itself.

Tips to make tasty Podimas

• Choose firm and raw banana. The skin should be shiny and blemish free, especially no yellow spots.
• Pressure cooking in a colander (as done in the recipe video below) ensures the banana stays firm yet is cooked. Some of us prefer to cook it al-dente in a simmering pot. Either way, ensure that all water is drained once cooked 90%
• After adding the tempering, bring heat to low once you add the grated banana. Switch off flame and then add the lemon juice. That way, it stays fresh and vibrant.

PIN FOR LATER

Pin

Let’s get to making the Podimas.

Prep time – 10 mins, Cook time – 10 mins, Serves – 3

Course : Side Dish / Accompaniment ; Cuisine : South Indian

What you need to make Vazhakkai Podimas:

• 3 Raw Banana (Medium)
• 1 tsp oil (preferably Coconut oil)
• 1/2 tsp Mustard seeds
• 1/2 tsp Urad dal
• 1/4 tsp Asafoetida (skip for GF)
• 1 inch ginger (minced)
• 1 green chilly (sub with red chilly if preferred)
• 2 tsp coconut
• 1 sprig curry leaf
• 1 tsp cilantro (chopped fine(
• 1 tsp lemon juice

How to make Vazhakkai Podimas:

1. Wash and trim the raw banana cutting out the stem and edges
2. Halve the banana (or make 1/3 depending on the size)
3. Pressure cook in a colander for 3 whistles. 
4. As mentioned in the tips / tricks above, one may also par boil the cut raw banana in an open pot till al-dente
5. Either way, drain the water completely after cooking 90% (or after 3 whistles). 
6. Cool completely. 
7. Peel the raw banana as shown in the video.
8. Grate it thick.
9. In a pan, add the coconut oil.
10. Splutter the mustard, curry leaves, minced ginger and chillies
11. Add the urad dal and let it brown slightly
12. Add the asafoetida if using
13. Saute for 1 min
14. Add the cooled and grated raw banana
15. Stir once 
16. On a low flame, add the grated coconut and chopped coriander
17. Switch off flame add the lemon juice
18. Serve immediately with Rasam rice / Sambhar rice.