Vazhaikai podi & podimas are different, please note.

The former is made by roasting & the latter by boiling the vegetable.

For the podi the vazakai must be very “muththal”.

Roast the banana , keeping over the stove, till skin turns black.

Remove, cool & peel of the skin.

Roast dry & powder coarsely:

Red chillies - 2

Gram dhal - 1 tbsp

Tur dhal - 1 tbsp

Hing - ¼ tsp.

To temper:

Oil - 1 tsp

Mustard seeds - ½ tsp

Curry leaves - few

Now crumble the cooled banana – do not mash or grate.

Mix into it salt & the powder.

Temper & serve.

This goes well with morkuzambu as a side-dish.

Or mix this with hot rice & ghee & serve with dangar pachadi.