Raw Banana Stir Fry – Vazhakkai Podimas


In South Indian kitchen, raw Plantain (in tamil Vazhakkai ) plays a special role. There are many recipe varieties available with raw Plaintains or Vazhakkai. One of the most famous Plantain recipe is Podimas fry. Plaintain Podimas (poriyal) stir fry is originated from Kerala and it is popular all over South-India. Podimas fry is a vegetarian dish made with boiled Plantains. Check our Easy Indian Cooking recipe site on how to make plaintain podimas fry in a simple and easy way.

Whenever I go for shopping to an Indian shop, I definitely buy plantains (raw banana) or Vazhakkai (in Tamil), no matter raw or half-ripe. I cook plantains very often, especially its podimas fry (poriyal) variation. There are many famous plantain recipes exists. My husband likes the podimas dish so much. One thing with Plantains is its stickness. So, I do not like to cut Plantains. Everytime I clean plantains, I spoil hands by cutting with knife. So, usually cutting part goes to my husband. Some oil needs to be applied on the knife, in order to scrub it easier. This dish goes well with Sambhar or Rasam Sadam. Step by step easy preparation to cook – Vazhakkai (Raw Banana) Podimas poriyal is given below. Try this tasty fry / poriyal and i hope that you and your family will love this recipe.


  • Plantain / Vazhakkai 2-3
  • Turmeric -1/4 tbsp.
  • Hing (Asafoetida) - small pinch
  • Green Chillies -3
  • Ginger (Grated) - small piece
  • Urad dal -1 1/2 tbsp
  • Channa dal - 1 tbsp
  • Mustard – 1/2tbsp
  • Curry leaves-10
  • Coriander leaves -1cup (chopped)
  • Lemon -1
  • Vegetable Oil -2 tbsp
  • Salt - 1 tbsp


Step 1

Cleaning (Peeling) Plantain Vazhakkai: Remove the outer skin of plantain. Cut it in to big pieces (into half) as shown in the pictures.

Step 2

Plantain Vazhakkai preparation: Boil plantains with little turmeric and salt in a pressure pan or cooker.

Step 3

Cooked Plantain Vazhakkai: Once the plantains got cooked (for 5-10 minutes), grate (smash) them and keep it aside

Step 4

Tempering and Frying: Heat 2 tbsp. edible oil in a non-stick pan. Fry mustard, urad dal, channa dal, hing (asafoetida), turmeric, curry leaves, red chillies and finely chopped ginger. When the mixtures turns light brown colour and nice aroma comes out from the tempered elements, add lemon juice and salt together with grated plantains. Mix all the ingredients well.


1) While cutting the plantain apply 1 tsp. oil on knife and hand. It make much easier to peel off the outer skin. 2) You can add green peas to make podimas colorful

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