Vazhaikkai Podimas

🔥 Prep

• Peel the 3 pcs Raw Banana and grate them using a coarse grater; set aside in a bowl of cold water to prevent oxidation.
• Finely chop the 2 pcs Green Chillies and grate or finely mince the 1 tsp Ginger.
• Roughly tear the 10 pcs Curry Leaves.
• Measure out 1 tsp Mustard Seeds, 1 tsp Urad Dal, 1.5 tbsp Coconut Oil, 1 tsp Salt, and 1 tbsp Lemon Juice; keep all ingredients within reach.

🔥 Cook

• 1. Heat 1.5 tbsp Coconut Oil in a heavy-bottomed kadai or wide non-stick pan over medium heat until shimmering.
• 2. Add 1 tsp Mustard Seeds and let them splutter for 10-15 seconds.
• 3. Add 1 tsp Urad Dal and fry for 30-45 seconds until it turns golden brown.
• 4. Add the chopped 2 pcs Green Chillies, grated 1 tsp Ginger, and torn 10 pcs Curry Leaves; sauté for 30 seconds until aromatic.
• 5. Drain the grated 3 pcs Raw Banana thoroughly using a colander or clean kitchen towel to remove excess water.
• 6. Add the drained grated banana to the pan, sprinkle 1 tsp Salt, and mix well to combine with the tempering.
• 7. Increase heat to medium-high and stir-fry for 3-4 minutes until the raw smell disappears and the banana loses its stiffness.
• 8. Reduce heat to low, cover the pan with a lid, and cook for 3-4 minutes to steam the banana gently, stirring once halfway through.
• 9. Remove the lid, increase heat back to medium, and continue to scramble/stir-fry for 2-3 minutes until the mixture is dry, separated, and lightly golden.
• 10. Turn off the heat, drizzle 1 tbsp Lemon Juice over the podimas, and toss gently to combine.

🔥 Serve

• Transfer the Vazhaikkai Podimas to a serving bowl immediately.
• Serve hot as a side dish with Sambar Rice, Rasam Rice, or Curd Rice.
• Pairs perfectly with Chapati or Poori for a light dinner.