1. Cut the plantain into two pieces without removing the skin.
2. Boil them in water for exactly 5 min.
3. The skin would turn black by then.
4. Now remove the skin and grate it using the scrapper and keep it aside.
5. Heat a spoon of oil in the kadai, add mustard seeds, when it sputters, add curry leaves, urad dal, channa dhal, chopped onions, diced chillies and fry till the onion turns golden brown.
6. Once done reduce the flame and add the grated plantain, salt and lemon juice mixing it gently.
7. Finally swith off the flame and garnish with fresh grated coconut and coriander leaves.
8. Serve it with curd rice.
9. This podimas curry can be made using potatoes and banana stem too.

Recipe courtesy: 4th sense cooking
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