Vazhakkai Podimas | Plantain Mash

Vazhaikkai Podimas | Plantain Mash

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.

Similar recipes include Sweet Potato Mash with Lime Salsa, Plantain Kari, Plantain Mor Kootu, Vazakkai Poriyal, and Thani Kootu.

Browse all of our Plantain dishes and our Podimas recipes. Or explore our Early Spring recipes.

Vazhaikkai Podimas | Plantain Mash

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.

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