VAAZHAIKAAI PODI/ SPICY RAW BANANA POWDER FOR RICE

Vaazhaikkaai podi/Raw banana podi is a traditional spicy powder that pairs up very well with Rice. Just mix this powder with hot white rice along with few drops of sesame oil is really a scrumptious food. 
In south india there are wide variety of podis we make, to mix with rice. That too for lazy days these spicy rice powder mix will be very handy. We prepare so many varieties of podi using, thoor dhal, coriander seeds, coconut, curry leaves etc., to mix with rice. 

My mom will make this podi by roasting the raw banana in the embers, as we had the firewood stove on those days. During my grandmas's period this podi will be made using traditional stone grinder(Attukkal/Kodakkal) and appala kuzhavi. . As we were only four member in our family, my mom would make this podi in ammi(grinding stone) itself. It will be really tasty and the texture of that podi also I still remember :).  

Here i just roasted the raw banana in direct flame in gas stove. I have seen some people have cooked the raw banana in steam, but I haven’t tried that method and I used to this roasting method only.

OK, now let’s move on to this recipe.

VAZHAIKKAAI PODI

SOAKING TIME: - | PREPARATION TIME: - | COOKING TIME: 10 MIN

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: PODI/POWDER

CUISINE: SOUTH INDIAN

SERVES: 2 PERSONS

INGREDIENTS:

                        1 medium sized raw banana

                        4 tablespoon urad dhal

                        4 to 6 red chillies

                        Salt to taste

                        1 teaspoon asafoetida
                        1/2 teaspoon oil

                                   

METHOD:

Roast the whole raw banana(with skin) in direct flame till it becomes black on all the sides. This process will take around 5 to 7 minutes(depends on the heat). Use the chapathi roaster to ease the process. Remove the banana from heat and let it cool down completely.
In a pan add oil and then roast the red chillies till it starts changing the colour.
then remove the red chillies from heat. In the same pan add the urad dhal and saute it till it

becomes golden brown.Remove it from heat and let it cool down completely.

Once the roasted banana cools, peel the skin. If the banana is roasted well, it will be very easy to peel the skin.

Then roughly chop the banana and add it to the mixer jar along with the cooled urad dhal and red chillies.

Add required salt and asafoetida. Grind it as coarse mixture. Don't grind it as smooth.

Store it in a air tight tight container. Will be good for around 1 week.

Serve with hot rice along with a teaspoon of sesame oil. Will Tastes awesome.

NOTES:

• Instead of roasting some people may steam cook the banana, but we traditionally do roasting in direct flame.
• You can add few tablespoon of channa dhal too.
• Adjust the spiciness by adding/reducing the red chillies.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

Roast the whole raw banana(with skin) in direct flame till it becomes black on all the sides. This process will take around 5 to 7 minutes(depends on the heat). Use the chapathi roaster to ease the process. Remove the banana from heat and let it cool down completely.

In a pan add oil and then roast the red chillies till it starts changing the colour.
then remove the red chillies from heat. In the same pan add the urad dhal and saute it till it

becomes golden brown. Remove it from heat and let it cool down completely.

Once the roasted banana cools, peel the skin. If the banana is roasted well, it will be very easy to peel the skin.

Then roughly chop the banana and add it to the mixer jar along with the cooled urad dhal red chillies and asafoetida.

Add required salt. Grind it as coarse mixture. Don't grind it as smooth.

Store it in a air tight container. Will be good for around 1 week.

Serve with hot rice along with a teaspoon of sesame oil. Will Tastes awesome.

Do try this recipe and please don’t forget to give your feedback in comments.

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