Vazai Kai Podimas

Vazhai Kai Podimas

Select two pieces of Vazhai Kai of green colour and with some portion with a brownish tinge. The brownish tinge indicates the Vazhai Kai is matured enough.

Ingredients for the Podimas. The grated Coconut, Lemon juice and Ginger, add to the taste.

These ingredients are used for sautéing. Cut all the ingredients into small, uniform pieces. I normally use extra-virgin-olive-oil and Sundrop Sunflower oil in the ratio 1:3.

Cook the 2 pieces of Vazhai Kai in the pressure cooker. Wait only for one whistle and switch off the heat. This will prevent the Vazhai Kai from overcooking and soggy.Spare a minimum of 15 minutes to cool off.

When the Vazhai Kai is still warm, strip off the outer skin with a flat knife and the skin will come out nice and smooth. This is how the Vazhai kai look after peeling off the skin. 

Now you can grate the Vazhai Kai in a grater. You should select the course side with larger holes. Have a look at the consistency of the grated Vazhai Kai. Always use stainless steel grater. Otherwise the Podimas will quickly turn black. 

Add 2 table spoon of oil in a kadai. While on heat, add mustard seeds and when the cracking stops, add udad dahl, chena dahl , Curry leaves, ginger, Chillies, Asafoetida. At the end add the grated Vazhai Kai and grated coconut. Add salt, Turmeric and just turn the podimas a couple of times without exerting any pressure. You can add maximum ½ lemon Juice if you like for the 2 vazhai kai. The Podimas goes well as a side dish with rice, sambar and rasam. It also goes well with anybody born on Mother Earth without any side dish. If you minimise the chillies, the children and the guests alike will make frequent visits to the kitchen. So, make more than 2 Vazhai kai, maintaining proportions. Best wishes

Ingredients	Vazhai Kai
Vazhaikai Podimas
Raw Banana	2 Nos
Coconut gratings	1/4 cup
Ginger	chopped
Lemon	1/2 piece
Salt	to taste

Podimas
seasoning
Cooking Oil	3 teaspoon
Mustard	1 tea spoon
Udad dahl	10 to 12 Round
Chena Dahl	10 to 12 split
Turmeric	1/2 cup
Green Chilli	1 No
Red Dried Chilli	1 No
Curry Leaves	8 to 10
Coriander Leaves	Finely chopped

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I am interested to know more about your blogs and posts.

Rangarajan Bangalore 28.07.2013 03:00 pm