Vazhakai podi (Plantain dry podi for rice)

Vazhakai podi  (Plantain dry podi for rice) - Preparation time 15 mins
Mom used to make this podi when she make pulikuzhambu. The combination to this will be very good along with deep fried rice vadagam. Nothing stands before this combination. I wonder how our ancestors had made wonders in cooking. Each and every dish differs from other in any one way. One simple thogayal along with fried papad or a curd rice with pickle.....hmm

My friend kavitha's (one of the) favourite dish.

Ingredients:-
Plantain - 1 (Peel the skin, chop into small cubes and keep in water to avoid becoming brown)
Small onion - 15 (peeled and chopped)
Sesame oil (nalla ennai) - 2 tbsp
Urad dal - 2 tbsp
Toor dal - 2 tbsp
Salt - to taste
Water - to sprinkle
Red chili - 4 (remove the seeds if you don't want the dish to be hot)

Preparation method:-
Heat a kadai add toordal, urad dhal with little oil. When it is turning color add red chili along to dhal. When roasted transfer to a bowl to cool.

Now add the chopped plantain, small onion, sesame oil and fry for few mins. Sprinkle little water so the plantain will be cooked well.

In a mixer add roasted dhal, red chili and salt.

Grind to coarse powder, add roasted and cooked plantain. Use whipper button to ground and mix the plantain, small onion, urad dhal and chili.

If you prepare using ammi and kozhivi it will be excellent in taste.
Take this podi along with white rice and sesame oil. Taste good when you consume along with roasted papad and pulikuzhambu.