Wednesday, February 24, 2010
Vaazhaikaai Podimaas - Method 2
Raw Banana - 1
green chilly - slit into 2 lengthwise
mustard seeds, urad dhal, channa dhal and oil for seasoning.
Boil water nicely and put the plantain in the water and switch off the flame.Wait for a minute for the vegetable to change its skin colour and remove it from water and allow it to cool. After it is cooled, peel off the skin. Now take a grater and dip the edge of the plantain in little bit oil and start grating it. When you feel the vegetable is getting sticky with the grater, again dip it in little oil and repeat grating till the plantain is grated fully. Now heat oil in kadai and add mustard seeds, urad dhal, channa dhal. Once the dhal becomes golden brown in colour, add the green chilly and curry leaves and fry them well. Now add the grated plantain and salt and mix all of them nicely for 2 mins. Now add the grated coconut and switch off the flame.
This is another method of making vaazhaikaai podimas.