Vazhaikkai Podimas

Bananas. One of those fruits people love or hate, but can't ignore. I have a funny relationship with the banana. And I haven't given it a name yet. I am not fond of the small yellow bananas and love the green ones. But the green ones give me acidity, so I don;'t know what to do. The yelakki variety that I got in Bangalore I absolutely love. And can eat those without thinking twice.

As a raw vegetable, the possibilities are endless. Raw banana fritters made this way, vazhakkai karumadhu and chips of course. But all these are oil intensive and there are times when I want my fill of banana without the fat. And it is at such times that I crave podimas.

This recipe is adapted from Samaithu Paar.

2 Raw Bananas, steamed and peeled

2 Red Chillies

2 tbsp Urad Dal

2 tbsp Chana Dal

1/4 tsp Asafoetida

Salt to Taste

a few drops Oil

Heat the oil and roast the urad and chana dals. Add the red chillies and the asafoetida. Cool completely and grind to a powder.

Place the powder on a large plate and mash the bananas onto the powder. Add salt and mix thoroughly. Enjoy this with hot rice or as a side dish with rice and sambar.

Off this goes to Mandira of Ahaar for her JFI - Banana Event.

Nags had asked all of us to show her our cookbooks. I have so many cookbooks now that it is difficult to pick one and showcase that as a favourite. There are cookbooks that I'd consider favourites which I've left behind when I was moving here. They wait patiently for my return. But since the entire month of September was dedicated to amchi cuisine, I am showcasing the book that I referred to the most in this month.

Written by Ambabai Samshi, this book would classify as the Bhagvad Gita for anyone who is looking to learn Chitrapur Saraswat cooking. I have to reduce the spices a great deal, but when I follow a recipe, I can be certain that it will taste just like the food Amma or my aunts prepare.