Vazhakai Podimas (Steamed Plantain Curry)
This is a low fat, vegan, gluten free, tasty side dish made out of steamed plantains. A healthy alternative to fried plantains. Excellent accompaniment for sambar rice and rasam rice. Simple ingredients, steamed, and delicous.
Servings Prep Time
5-6servings 5minutes
Cook Time
10plus 5 minutes
Servings Prep Time
5-6servings 5minutes
Cook Time
10plus 5 minutes
Ingredients
  • 2long or 4 small plantains
  • 1small piece ginger
  • 1/2cup grated coconut
  • 1sprig Curry leaves
  • 1tsp Saltor to taste
  • 2tbsp lime or lemon juice
To Temper
  • 1tbsp coconut oil
  • 1tsp Mustard seeds
  • 1tbsp urad dal
  • 1/2tsp Hing
Instructions
  1. Cut the ends of the plantains. If long, cut in half. With a little water, steam in a pressure cooker or instant pot (sealed) for 8 minutes, keeping the skin on. When pressure is released, let cool. The skin can then be peeled off very easily.
  2. Grate ginger, chop green chilies, and grate the plantains using a box grater’s large holes or any grater with large holes.
  3. Heat coconut oil. When hot, splutter mustard seeds. Add urad dal, hing. Saute for a few seconds until the dal turns golden brown. Add ginger, curry leaves, and green chilies and saute.
  4. Add the grated plantains, and salt. Mix well for a few minutes.
  5. Add grated coconut. Turn heat off. Add lemon juice.
  6. Enjoy with rasam rice, or sambar and rice.
Recipe Notes

This way of minimal cooking (steaming and basic seasoning) is called podimas. Not sure where the name comes from, but it’s my favorite way of making and enjoying vazhakai (plantains) as well as potatoes. Simple, bright, and clean flavors with lime/lemon, green chili and ginger.