Vazhaithandu Kootu | Banana Stem Veg Curry

Vazhaithandu | Banana Stem has a lot of health benefits...it is full of fiber...does not increase sugar levels...and added to that this is our favourite! Whenever we find fresh, tender Banana Stems, we surely buy some and make few recipes that Amma has learnt when she was a child! 

This kootu is very delicious and can be had with Rice | Roti along with any Thogaiyal | Pickle.

INGREDIENTS

1 cup Vazhaithandu | Banana Stem, finely chopped 

1/4 cup Toor Dal

1/2 tsp Haldi | Turmeric Powder

To taste Salt

For Grinding

1 tsp Jeera | Cumin

1 tblsp Fresh Coconut, grated

1 tsp Urad Dal

1 Sukhi Lal Mirch | Dried Red Chilli, small

For Tempering

1 tsp Oil

1/2 tsp Rai | Mustard Seeds

1/2 tsp Urad Dal

1 sprig Kadhi Patta | Curry Leaves

METHOD

• Cut the banana stem. Please refer Note below on  - How to Cut Banana Stem.
• Mix Toor Dal, and half of the haldi powder in very little water. Pressure cook them for 4 whistles.
• For Masala Paste:
• In a frying pan dry roast urad dal and red chilli till urad dal changes color to golden. 
• Make a fine paste of the roasted urad dal, red chilli, grated coconut and jeera. Add very little water to enable grinding. Transfer to a bowl and keep the Masala Paste aside.
• In a vessel, add washed banana stem dices and pour water such that the dices are just immersed.
• Add the remaining haldi powder and salt to taste. Mix well and let the banana stem dices cook well.
• Once the banana stem dices are cooked, add the cooked dal and the Masala Paste. Mix well adding enough water to get a gravy consistency of your preference.
• Once this gets to a boil, switch off the gas.
• Make a tempering of the oil, curry leaves, rai and urad dal and pour this on top of Vazhaithandu Kootu.
• Serve hot with plain Rice | Roti along with Pickles | Chutney | Thogaiyal.

We relished this Vazhaithandu Kootu with Roti and Vazhaithandu Thogaiyal.

Note:

• How to cut Banana Stem:
• In a bowl add water and very little buttermilk, mix well and keep aside.
• Cut into very thin roundels|slices the banana stem. Keep 3 to 4 banana stem slices stacked and dice them finely.
• As you dice one stack, add the diced banana stem into the water-butermilk mix. This will ensure the banana stem does not change color.
• Cut remaining slices in the same manner.
• In whatever preparation that you are going to use banana stem dices, drain them and wash them in fresh water and then use in the recipe.

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.