06 December 2011

Raw Banana Tangy Curry (Vazhaikai Podimas)

The Plantain is usually associated with South India. It also is associated for its versatility. Every inch of the Plantain is useful. The leaf is used down south in place of plate. Food is served in it and also cooked. The flower and raw banana is used to make spicy, tangy curries. The stem is used to make ‘Kootu’ or a lightly flavoured, wet curry.
The raw banana can be turned into a chip, spicy curry, kootu and used in “Avial” (a coconut based Kootu made with a few more vegetables and curd). My personal favourite is the Raw Papaya Tangy Curry or Vazhaikai podimas. My Manni (elder Sis – in –law) made the yummiest version of this curry ages ago and I have since stuck to her recipe and can never get enough of it.
Here goes how you also can enjoy this personal favourite of mine.

Raw Banana – 3
Mustard – 1 teaspoon
Asafetida (Hing) – ½ teaspoon
Ginger (grated) – 1 ½ teaspoon
Curry Leaf – 6-8 leaves
Green Chilli – 2
Lemon Juice – 2 teaspoon
Coconut (grated) – 3 teaspoon
Salt – to taste
Oil – 1-2 teaspoon


Cut the raw banana into two and boil them in water for 7 minutes until they are al-Dante (just done). Remove them from the water and let them cool. Once cooled, peel the skin of the boiled banana. Grate the boiled banana. Heat the oil in a medium pan and add the mustard. The mustard need to pop, then add the asafetida (hing) and the curry leaves. Add the green chillies and grated ginger. Add the grated banana and the salt. Mix all the ingredients together. Pour the lemon juice and mix it thoroughly.


  1. Oh thank u for this recipe chithi. i'm searching for this for a long time. i love it. abi :)

  2. Thanks Abi. you can tell me if you want any particular recipe, if i know, i can write it as a blog and help you as well!