Vazhakkai Podimas | Raw banana curry

Vazhakkai Podimas | Raw banana curry | Plaintain curry | South Indian poriyal recipe with step-by-step pictures and video recipe. Check out the vazhakkai podimas recipe, and if you like the video, pls SUBSCRIBE to my channel.

What is Vazhakkai Podimas — A South Indian poriyal made with steamed raw banana, coconut, and a simple tempering of mustard, dal, curry leaves, and green chilli.

How long should raw banana be steamed — Steam for 7–9 minutes until fork‑tender. The skin should peel off easily.

Can I make Vazhakkai Podimas without coconut — Yes, but coconut adds authentic flavor. You can replace it with roasted peanut powder for a different taste.

Why grate raw banana instead of chopping — Grating gives a soft, fluffy texture and helps the tempering coat the vegetable evenly.

Can I add onions to Vazhakkai Podimas — Traditional Tamil Brahmin style avoids onions, but you can sauté finely chopped onions before adding the banana mixture.

What to serve with Vazhakkai Podimas — It pairs well with sambar rice, rasam rice, curd rice, lemon rice, or any South Indian meal.

Can I use plantain instead of raw banana — Yes, both raw banana and plantain work well for this recipe.

Why add lemon juice at the end — Lemon enhances freshness and balances the mild flavors of banana and coconut.

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Ingredients:

1 Raw banana 

2 tbsp Coconut

Required Salt 

To temper:

1 tsp Coconut oil 

1/4 tsp Mustard seeds 

1 tsp channa dal 

Curry leaves (a few)

1 tsp urad dal

1/2 tsp asafoetida

2 green chili 

1/4 tsp ginger powder

How to make vazhakkai podimas with step-by-step pictures :

• First, boil the water in the idli pan

• Steam cook vazhakkai in an idli pan for 7-9 minutes, till they cook to a fork-tender stage and skin, which can come off easily

• Cool and peel the skin

• Grate, the raw banana to your desired size

• Furthermore, add coconut and salt; mix well

• Add oil to a wide heavy-bottomed pan and heat

• When the oil turns hot, add mustard seeds, urad dal, chana dal, and curry leaves; splutter 

• Furthermore, add green chilli and ginger; mix well and roast

• Add asafoetida and mix well

• Turn down to low flame, add the raw banana-coconut mixture

• Cook for 1 minute on a low flame

• Turn off the stove and add lemon juice

• Mix well and serve

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Ingredients

• 1 Raw banana
• 2 tbsp Coconut
• Required Salt

To temper:

• 1 tsp Coconut oil
• 1/4 tsp Mustard seeds
• 1 tsp Channa dal
• Curry leaves few
• 1 tsp urad dal
• 1/2 tsp asafoetida
• 2 green chili
• 1/4 tsp ginger powder

Instructions

• First boil the water in idli pan
• steam cook vazhakkai in an idli pan for 7-9 minutes, till they cook to fork-tender stage and skin, which can come off easily
• Cool and peel the skin
• Great the raw banana to your desired size
• Furthermore, add coconut and salt; mix well
• Add oil to a wide heavy bottomed pan and heat
• When oil turns hot add mustard seeds, urad dal, chana dal and curry leaves; splutter
• Furthermore, add green chilli and ginger; mix well and roast
• Add asafoetida and mix well
• Turn down to low flame, add raw banana-coconut mixture
• Cook for 1 minute in low flame
• Turn off the stove and add lemon juice
• Mix well and serve

Video

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