Plantains and bananas are a delicious way to add fiber to our diet as both are great sources of fiber. Although typically Podimas is one recipe where turmeric is not a traditional ingredient, it can be added if preferred. I generally do not add turmeric to podimas as we use it in the most of the other recipes regularly.
Plantains and unripe bananas are available in Mexican/Latino markets as well as Indian markets.
2 medium green plantains
Salt to taste, about 1/2 tsp
2 Tbsp grated Fresh/frozen Coconut
1 or 2 tsp Oil
1/2 tsp Brown Mustard seeds
1 or 2 Tbsp Urad dal
1 dry hot Red Chili
1 pinch Asafoetida (Optional)
1 sprig fresh Curry Leaves
Green plantains and bananas are a bit dry and starchy and hence will benefit from steaming over or cooking in water. They need plenty of moisture to bloom the starch in them. Cut the plantains/bananas into 2 or 3 chunks; cook in their own jackets (skins) until soft. Let cool. When cold, peel, and grate coarsely.
Prepare thalippu in a kadai (Indian wok) or a skillet: heat the oil with mustard seeds, dal, and the chili. When the mustard seeds finish popping, add asafoetida if using and the curry leaves.
Stir in the bananas with the salt and cook until heated through over low heat.
Add coconut and mix well and heat for another couple of minutes.
Serve hot with rice/roti, and Rasam/sambar, raita, and papadams.