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5 from 1 vote

Vazhakkai Podimas Recipe

Vazhakkai Podimas is a vegan dry curry made with raw plantains. Tastes great with any kuzhambu and hot rice
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Accompaniment
Cuisine: South Indian
Servings: 2
Author: Anusha Praveen


  • Raw Plantains 1 large
  • Green chilies 2 minced finely
  • Ginger ½" peeled and grated
  • Freshly grated coconut 2 tbsp
  • Curry leaves a sprig
  • Turmeric powder ¾ tsp
  • Salt to taste
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp
  • Curry leaves a sprig
  • Lemon juice 2 tbsp
  • Oil 1 tbsp


  • Heat a wide pan with water enough to immerse the plantain.
  • Cut the plantain into two pieces and cook in the water till the peel turns blackish brown and the plantain is fork tender. If you are not sure, insert a fork through the plantain. It should be firm yet cooked. A fork must easily pierce the plantain.
  • Immediately remove the plantain from the hot water and let cool.
  • Once cool, remove the peel and grate the plantain using a grater.
  • Set aside.
  • Heat a pan with 1 tablespoon oil.
  • Pop the mustard and add the urad dal and curry leaves.
  • Now add green chilies and turmeric powder.
  • Add the grated plantain along with the salt and mix well.
  • Cook covered for about 3 mins on medium flame.
  • Once done,Switch off flame and add grated coconut and lemon juice.
  • Mix well.
  • Serve hot with rice and any kuzhambu or rasam


1. Please follow the steps to cook the plantain correctly. If you over cook the plantain, you will have a mushy podimas.
2. Desiccated coconut doesnt work well in this recipe.
3. Frozen fresh coconut can be used after thawing.
4. Lemon juice is a must. Dont skip it .
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