Raw banana or vzhakkai is a vegetable that is not a root vegetable but it has a texture of a potato. They can be used in the preparation of an appetizer or side dish. Though it has a very thick skin, it can cook very fast. It is consumed a lot in the south of India as it has many nutritional benefits. On new moon day it is made in many households as it is good for digestion. It is easy to cook a side dish with it and expands in volume, but it tends to become dry. The key is to cook it well and then make sure the it is kept moist. One side dish that is prepared with it is podimas. Here is the way to make it using an ipot.
Gadgets:
Ipot
Dosa Spatula
Cutting Board
Knife
Grater
Measuring Spoon
Ingredients:
Raw Banana - 5
Water - 2 cups
Oil - 2 tsp
Mustard Seeds- 1 tsp
Asafoetida - 1/4 tsp
Red Chili - 1
Udad Dal- 1 tsp
Curry Leaves - a few
Cilantro - 2 tbsp
Fresh Coconut - 2 tbsp
Salt to Taste - 1 tsp
Ginger - 1 inch
Preparation:
1. Add 2 cups of water to the Ipot and place the steaming tray inside. Cut the edges of the raw bananas and then cut the vegetable into half. Place these halves inside the steaming tray and steam cook for 4 minutes on seal.
2. Allow for natural release and then remove the steaming basket and transfer the steaming vazhakkai to a cutting board allow it to cool.
3. Remove the outer thick peal of the raw banana. Once it cools using a box grater grate the cooked vazhakkai.
4. Remove the water from the Ipot and replace it and set it on saute mode on high. Increase the time to 30 minutes as it will take some time for the Ipot to heat up.
5. Add oil, mustard seeds and allow it to pop, followed by udad dad. dry chilis. Allow the udad dal to turn golden brown before adding the green chili and curry leaves. Add the grated vazhakkai, grate ginger and give it a good mix.
6. Add asafoetida, salt and mix well. Add fresh coconut only( do not add dry coconut as vazhakkai will dry up by its nature, the dry coconut will make it very dry). Mix well, add cilantro and turn out the heat in the Ipot. Cover and keep until you are ready to serve. This will keep it moist.
Preparation:
1. Add 2 cups of water to the Ipot and place the steaming tray inside. Cut the edges of the raw bananas and then cut the vegetable into half. Place these halves inside the steaming tray and steam cook for 4 minutes on seal.
2. Allow for natural release and then remove the steaming basket and transfer the steaming vazhakkai to a cutting board allow it to cool.
3. Remove the outer thick peal of the raw banana. Once it cools using a box grater grate the cooked vazhakkai.
4. Remove the water from the Ipot and replace it and set it on saute mode on high. Increase the time to 30 minutes as it will take some time for the Ipot to heat up.
5. Add oil, mustard seeds and allow it to pop, followed by udad dad. dry chilis. Allow the udad dal to turn golden brown before adding the green chili and curry leaves. Add the grated vazhakkai, grate ginger and give it a good mix.
6. Add asafoetida, salt and mix well. Add fresh coconut only( do not add dry coconut as vazhakkai will dry up by its nature, the dry coconut will make it very dry). Mix well, add cilantro and turn out the heat in the Ipot. Cover and keep until you are ready to serve. This will keep it moist.
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