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VAZHAKKAI SAAMAAN PODI


By Shanthi Krishnakumar's cook book (Visit website)



Generally this type of curry is done on festival days. But this is an excellent combination with jeera rasam (Type 1 and Type 2) mixed with hot rice and a little ghee. This is done with brinjals also. You can see the brinjal saamaan podi here.

INGREDIENTS:

Raw bananas - 2
Oil - 2 tablespoons
Turmeric powder - 1/4 tsp.
Salt - as per taste
Mustard seeds - 1/2 tsp.
Urad dhal - 1/2 tsp.
Red chillies - 2
Curry leaves - few
Karamudhu podi - 2 tablespoons

METHOD:

De-skin and chop bananas into big cubes. Cook them in boiling water with salt and turmeric powder till 3/4th done.

Heat oil in a heavy bottomed pan, add mustard seeds, urad dhal & red chillies . When golden brown add curry leaves and 3/4th cooked bananas. Saute well flipping it gently . When it is finished, add the karamudhu podi and mix well. Saute for 3 more minutes. Vazhakkai saamaan podi karamudhu is ready.


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