### TranslatedIngredients: 3 Raw Banana,1 tablespoon Sesame (Gingelly) Oil,1 teaspoon Mustard seeds,1 teaspoon White Urad Dal (Split),1/2 teaspoon Asafoetida (hing),1/2 teaspoon Turmeric powder (Haldi),2 sprig Curry leaves,Salt - to taste,1/2 teaspoon Lemon juice ### PrepTimeInMins: 10 ### CookTimeInMins: 25 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Ayurvedic Style Vazhakai Podimas Recipe, first cut the raw banana into half and place it in the pressure cooker. Add 1/2 cup water and pressure cook for 3 to 4 whistles. Turn off the heat and allow the pressure to release naturally.Once the pressure has released, remove the skin from the banana.Place the peeled Vazhakai (raw banana) in a bowl and using a fork, lightly mash it - it should not be a smooth mash, but should have a few small chunks to add to the texture. Keep this aside. Ensure you mash it when it is warm.You can also optionally cut it into small pieces. In the same pressure cooker, add the raw peanuts, a pinch of salt 1/4 cup of water and pressure cooker for 3 whistles and turn off the heat. Allow the pressure to release naturally.Once it is done, take it out in a bowl and keep it aside. The final step is to add the tadka.Heat oil in a pan over medium heat; add the mustard seeds and urad dal. Allow it to crackle and allow the dal to brown until golden in color.Once the urad dal is browned, add the asafoetida and the curry leaves.After the curry leaves crackle, add in the turmeric powder, the cooked raw banana, peanuts and the salt. Stir fry the Vazhakai Podimas over medium heat for 2 to 3 minutes until all the ingredients are well combined.Once done, turn off the heat and stir in the lemon juice. Check the salt and adjust to suit your taste. Transfer to a serving bowl and serve hot.Serve the Ayurvedic Style Vazhakai Podimas Recipe along with Tomato Rasam, Steamed Rice and Kosambari for a whole some Ayurvedic lunch.