[VeganMoFo 2013] Green Plantain (Raw Banana) Crumble | Vazhakkai Podi Recipe

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It is already Day 3 of VeganMoFo. (Check out Day 1 and Day 2) and am slowly warming up to the habit of writing everyday even if its just for a little while late at night. 

Coming to today's recipe, I must admit it is a quite a revelation to me. I have cooked quite a lot of south Indian dishes but never anything like this. I love vegetables especially when they are roasted on stove top smeared with oil. The burnt skin leaves a nice smoky flavor to them. Eggplant is usually the vegetable I cook that way but not raw bananas. and then to grate and mix with spice powder. What a fantastic idea it is. :-) I adapted the recipe from Dakshin by Chandra Padmanabhan, my absolute go-to book when craving for new south indian recipes. If you don't own a copy, I highly recommend to get one for your book shelf. 

Enjoy!

Green Plantain (Raw Banana) Crumble 

Adapted from Dakshin by Chandra Padmanabhan
Serves 4-5
Prep Time: 20 mins
Cook Time: 20 mins

Ingredients:

3 raw green plantains
2 tbsp oil
salt to taste
2 tbsp bengal gram dal (chana dal)
2 tbsp black gram dal (urad dal)
1 tbsp red gram dal (toor dal)
6-8 dry red chillies
few pinches of asafoetida powder (hing)

Preparation:

1 - Smear oil on the skin of the plantains. Roast directly on open flame or grill (broil) until the skin turns black on all sides. Cool, skin the plantains.

2 - Grate into a bowl and add salt to taste. Set aside.

3 - Heat 1 tbsp of oil in a skillet and add bengal gram dal, black gram dal, red gram dal, asafoetida powder and red chillies. Saute for 2 to 3 mins until its light golden brown. Cool to room temperature. 

4 - Place this dal mixture in a blender and grind to a fine powder. This can be stored in an airtight container for many days.

5 - Heat few drops of oil in a heavy sauce pan and add curry leaves. Mix the grated plantain with the powder for 3 to 4 mins. Serve with rice or as a side dish.

Variation: For Potato Crumble - boil, peel and mash/grate the potatoes. Stir in the spice powder and saute until well blended.  

This is Recipe 54 added to my The 100 Recipe Challenge for Year 2013. Check out the rest of the recipes too.

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until next recipe,