Tuesday, February 23, 2010
Vaazhaikaai(Plantain) Podimaas - Method 1
Raw banana (Vaazhaikaai/Plantain) - 1
Mustard, urad dhal and oil for seasoning
Red chilly - according to taste
Dania (corriander seeds)
pepper - little
Jeera - little
Grind all the above items and keep it aside. Now clean the plantain and apply oil on it nicely. Now in a low flame show the plantain such that the skin gets the flame equally on all sides. Once the skin becomes black remove it from flame and allow it to cool. Once it becomes cool, peel off the skin. The plantain have to be in a condition that it is not cooked so well to be mashed easily neither not cooked at all. Now make it into small pieces and put it in a mixer grinder and grind it. Add salt and the powder to the mixer grinder and grind it again.
Now heat kadai with little oil in it. Add mustard seeds, ural dhal and curry leaves and once the dhal becomes golden brown, add the ground plantain-powder mix to the kadai and spread it well. Make sure no balls are formed. Add little bit of hing and mix everything nicely for 2 mins. Remove from flame and serve hot.