Vazhakkai Podimas

This is a side dish I have most often seen at wedding feasts and hotel meals... Somehow my mother wouldn't make it this way, I generally decided to try it once and it came out like a lump of gooey stuff. I had over cooked it (I am notorious for under-cooking, not over-cooking), so this came as a shocker!

Try it out once, you will love it for its flavours.


Ingredients
Raw plaintain 2
Green chillies 2-3
Curry leaves
Asafoetida
Mustard and Urad dal for seasoning
Grated coconut for garnishing
Salt to taste
Oil - very little for seasoning.


Method

1. Cook the plaintains in water with the skin on. Take care to not over cook. It cooks very fast in a pressure cooker(stop even before the first whistle).
2. Dunk them in cold water, skin them, and grate them.
3. Heat the oil, and once its hot, add the mustard, urad dal, asafoetida, green chillies, curry leaves.
4. When they are done, add the grated raw plaintain, salt and mix well.
5. Add the coconut and mix again.

Serve with rice and any curry of your choice.