Podimas is the Tamil (South Indian) equivalent to a mash – potato podimas is quite divine. Here we are using plantains – the variety of banana that is primarily used green or raw. The plantain is simmered until tender, mashed or crumbled, then mixed with spices. It is a great side dish.
Vazhaikkai Podimas | Plantain Mash
2 plantain – green bananas
2 Tblspn lime juice
3 Tblspn grated coconut, fresh or frozen
sea salt to taste
0.25 tspn brown mustard seeds
0.25 tspn urad dal
2 – 3 green chillies, or to taste
2 tspn ginger, grated
8 – 10 curry leaves
1 tspn ghee
Leave the skin on the plantain and cut each one into 3 pieces. Simmer, covered, in 2 cups water for 5 – 6 mins until the skin is dark and the plantain is soft.
Peel the skin away and mash with a fork, crumble or coarsely grate the cooked plantain. Keep aside.
Slit the green chillies lengthwise but leaving the top in tact.
Heat the ghee in a kadhai or pan and pop the mustard seeds. Then add the urad dal. When it turns golden, add the green chillies and ginger. After a few seconds add the curry leaves and the banana. Mix well, then add the coconut and lime juice with salt to taste and mix well again.
Serve as a side dish.