Vazhakkai Podimas Recipe (Ayurvedic Recipe with No Onion or Garlic)
Discover the wholesome, Ayurvedic Vazhakkai Podimas, a nutritious South Indian dish made from raw bananas. This recipe uses minimal oil and delivers delicate flavors through the combination of roasted urad dal, asafoetida, and curry leaves, with a final tangy kick of lemon. Perfectly suited for those seeking a light yet filling lunch, this dish is a wonderful addition to your Ayurvedic meals, offering both simplicity and taste.
Vazhakkai Podimas: A Healthy Ayurvedic Dish
This Ayurvedic-style recipe focuses on a few essential ingredients that come together beautifully to create a light, flavorful dish. The raw bananas are gently cooked and then mashed to form a dish that has a slight chunkiness, giving it a hearty texture. The subtle flavors of the seasoning, combined with the crunch of roasted peanuts and the citrusy burst of lemon juice, make this recipe a perfect complement to any meal.
Course: Lunch
Cuisine: South Indian
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Raw Banana | 3 |
| Sesame (Gingelly) Oil | 1 tablespoon |
| Mustard Seeds (Rai/ Kadugu) | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Curry Leaves | 2 sprigs |
| Salt | To taste |
| Lemon Juice | 1/2 teaspoon |
Preparation Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serves: 3–4
Instructions:
-
Cook the Raw Banana:
Begin by cutting the raw bananas into halves. Place them in a pressure cooker and add about 1/2 cup of water. Pressure cook the bananas for 3 to 4 whistles. Once the cooking is complete, turn off the heat and allow the pressure to release naturally. -
Peel and Mash the Bananas:
After the pressure has released, carefully remove the bananas and peel off their skins. Transfer the peeled bananas to a bowl and lightly mash them with a fork. The texture should remain slightly chunky for added bite, not a smooth mash. Keep this aside while you prepare the other ingredients. -
Cook the Peanuts (Optional):
If you wish to add peanuts for extra texture and flavor, place the raw peanuts in the pressure cooker, adding a pinch of salt and about 1/4 cup of water. Pressure cook them for 3 whistles, then turn off the heat and let the pressure release naturally. Once done, set the peanuts aside. -
Prepare the Tadka (Tempering):
Heat the sesame oil in a pan over medium heat. Add the mustard seeds and let them crackle. Then, add the white urad dal and let it brown until golden. Stir continuously to avoid burning. -
Add Seasoning and Combine:
Once the urad dal turns golden, add the asafoetida and curry leaves to the pan. Let the curry leaves crackle, releasing their aroma. Then, sprinkle in the turmeric powder and stir it in. Add the mashed raw banana and cooked peanuts (if using), followed by salt to taste. Stir-fry the mixture for 2 to 3 minutes until everything is well-combined and heated through. -
Finish with Lemon Juice:
Turn off the heat and stir in the fresh lemon juice, giving the dish its signature tang. Taste and adjust the salt as needed. -
Serve:
Transfer the Vazhakkai Podimas to a serving bowl and serve hot. This dish pairs wonderfully with tomato rasam, steamed rice, and kosambari, making for a complete, balanced Ayurvedic lunch.
Tips:
- Make sure to mash the raw bananas while they are still warm to get the right texture.
- For an added crunch, roasted peanuts can be used, but they are optional.
- If you prefer a slightly spicier dish, you can add a green chili to the tempering or sprinkle some black pepper in at the end.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | Approx. 120 kcal |
| Fat | 5 g |
| Carbohydrates | 18 g |
| Protein | 3 g |
| Fiber | 3 g |
| Sodium | 150 mg |
| Vitamin C | 20 mg |
| Iron | 1.2 mg |
The Vazhakkai Podimas Recipe is a delightful Ayurvedic dish that focuses on wholesome ingredients with subtle yet satisfying flavors. The combination of raw bananas, mustard seeds, urad dal, and curry leaves creates a simple but comforting dish. The added lemon juice enhances the flavors, giving it a refreshing touch. Serve it with steamed rice or as part of a larger South Indian meal for a truly satisfying experience.
