Indian Vegetable Sides: Plantain Podimas

Podimas is a classic and unique vegetable side prepared by South-Indians. I am sure it is called by different names, but Brahmins call it Podimas, perhaps because the cooked starchy vegetable is shredded and spiced with a simple combination of ginger, green chillies, turmeric, coconut, and lemon juice. 

Podimas can be prepared with potatoes as well (in the case of potatoes, instead of shredding, just gently crumble the cooked potatoes and follow the same procedure), and other starchy vegetables.

Podimas finds its way on plates and festive banana leaves during special occasions, but it's so easy to prepare that it can easily be a regular vegetable side to feature with simple home cooked food.

Ingredients (serves 3-4):

1. 2 medium-sized plantains
2. 2 tablespoons vegetable oil
3. 1/2 teaspoon black mustard seeds
4. 1 teaspoon split, husked black gram / urad dal / ulutham paruppu
5. a few curry leaves
6. 1/2 teaspoon turmeric powder
7. 1/4 teaspoon hing / asafoetida
8. 1-2 green chillies, chopped fine
9. 2 teaspoons minced ginger
10. 3 tablespoons grated coconut
11. 1/2 tablespoon lemon juice
12. salt, as needed

Preparation:

1. Cut the plaintains in two. Immerse them with just enough water to cover them and cook until the peel can be removed. Else pressure cook for just one whistle.  Drain and wash the plaintains under a splash of cold water and remove the skin. 
2. Using the big slots on a box grater, grate the plaintains. 
3. Heat oil in a skillet. When hot, splutter mustard seeds. Add black gram, hing, green chillies, ginger, curry leaves, and turmeric powder and fry for about 30 seconds until the gram begins to change color. 
4. Add the grated plaintains and gently mix and stir-fry until the turmeric powder evenly coats the plaintains. 
5. Season with salt and cook on low heat for 5 minutes. 
6. Remove from heat and add coconut and mix. Finally, add lemon juice and gently mix. 

Serve with rice or rotis.