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Plantain Peas Podimas - a simple yet delicious curry

I tried to think what the origin of the word 'podimas' would be...except that podi means some kind of powder or mash, I had no other clue to this. Origin apart, this is one delicious way of preparing potatoes and plantains. The potato version featured in my post detailing the ways in which potatoes
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Ingredients
  

  • 2 plantains large
  • Handful peas boiled (optional)
  • pinch asafoetida of
  • 1/2 tsp mustard seeds
  • 1 tsp dal udad
  • 1 tsp chana dal
  • 2 sprigs curry leaves
  • 1 tsp ginger grated fresh
  • 2 green chillies , finely minced
  • 1 tsp salt or to taste
  • 2 tbsps coconut fresh scraped
  • 1 - 2 tbsps coriander leaves , chopped

Instructions
 

  • Boil 3 cups water in a pan with pinch of salt and turmeric. Halve the plantains with the skins and put them in the boiling water. Let them boil for 7 minutes or until just cooked (they should not turn very soft). Drain and cool. (You can pressure cook whole plantains for one whistle and 3-4 minutes under pressure instead of boiling).
  • Once cooled, peel off skins. They'll come off easily with your hands. Grate using a medium grater. Keep aside.
  • Heat the oil in a kadai. Splutter the mustard seeds, add asafoetida, udad dal, chana dal and stir on medium flame until the dals turn golden brown. Next, add the chillies, ginger, curry leaves - stir for 30 seconds and put in the grated plantain and peas. Season with salt and stir well for 1-2 minutes mixing all the tempering ingredients with the vegetable. Cover and cook for 2-3 minutes.
  • Garnish with fresh coconut and coriander leaves.

Notes

Serve hot with rasam-rice or mor kozhambu-rice or with curd-rice.
Note- You can prepare potato podimas using same recipe. Boiled and peeled potatoes can be crumbled and used instead of grated plantains. The plantains can be crumbled and used too instead of grating, but the grated version looks better and mixes with the tempering more uniformly, in my humble opinion!.
This recipe tried by Global Tastes and Travels .
Some more recipes for Podimas from fellow bloggers -
Thanjavur style vazhakkai podimas.
Raaga's version with fewer ingredients.
Shammi's slightly more elaborate version and her recipe for potato podimas.