Tuesday, June 28, 2011

Plantain Crumble (Valakkai Podimaas)

Plantain/valakkai/green raw banana is quite a favourite ingredient in the Indian kitchen and my Indian kitchen as well. Plantain sliced thinly and fried till crispy is Plantain Chips whereas when mashed after steaming or simmering, it is converted to podimaas - stir fried with curry leaves, turmeric powder, mustard seeds, dried chillies and salt. This version is pretty much the same except that I added pistachios for the crunch and little lime juice for the tang-zang and I simmered the bananas with turmeric powder before stir frying.

3 (abt 370g) green unripe bananas/plantain 
5 shallots - slice
50g roasted pistachios (without the skin)
(Note: replace with peanuts or cashew nuts) 
4 dried red chillies - cut or snip into smaller pieces
3 sprigs curry leaves
1 tsp turmeric/kunyit powder
1 tsp lime juice
3 tbsp oil
Salt for taste

Peel bananas and simmer with enough water and turmeric to soften.
Remove, drain out water, cool down and gently crumble or mash up.  
Heat oil and when heated, saute shallots.
Add pistachios, dried chillies and curry leaves.
Stir together for a minute. 
Add crumbled bananas, pour lime juice and season with salt.
Stir a couple of time over high heat and dish out.
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  1. hope to try out this recipe one of these days

  2. Plantain is one of my favorite sides! I think adding the pistachio is an awesome idea :) Buzzed


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