How to make Vazhakai Podimas -

Deliciously cooked raw banans garnished with scraped coconut .

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Raw bananas (कच्चे केले), Fresh coconut (ताज़ा नारियल)

Cuisine : Kerala

Course : Main Course Vegetarian

For more recipes related to Vazhakai Podimas checkout Raw Banana Curry, Raw Banana Sabzi, Kacha Kolar Dalna, Jain Dum Raw Banana . You can also find more Main Course Vegetarian recipes like Aloo Wadiyan - SK Khazana Kachchi Makai Dhingri Parwal Soya Keema Raw Banana with Greens

Vazhakai Podimas

Vazhakai Podimas Recipe Card


The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Vazhakai Podimas Recipe

  • Raw bananas steamed peeled and grated

  • Fresh coconut

  • Split black gram skinless (dhuli urad dal) 1/4 cup

  • Dried red chillies broken 4-5

  • Asafoetida a pinch

  • Coconut oil 2-3 tablespoons

  • Mustard seeds 1/4 teaspoon

  • Curry leaves 7-8

  • Coconut scraped 2-3 tablespoons


Step 1

Dry roast the urad dal in a kadai till light brown in colour. Add red chillies, asafoetida and roast till fragrant. Cool completely and grind it into a powder.

Step 2

Place raw bananas in a bowl, add the prepared powder, salt and mix thoroughly. Heat oil in another kadai, add mustard seeds. When they begin to splutter, add the curry leaves and the banana mixture.

Step 3

Cook on low heat for about four to five minutes, stirring occasionally. Add the coconut and mix well.

Step 4

Serve with sambhar and rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.