Meena's Taste Mantra

Vazhaithandu Thogaiyal | Banana Stem Chutney

Vazhaithandu | Banana Stem is so good for health that I guess all of us must have this on a regular basis! The only catch is cleaning the stem before using it for cooking and it does take bit of an effort..but then the health benefits out weigh this little extra that we have to do towards healthy eating!

Amma made Vazhaithandu Kootu and she had kept few slices of the Banana Stem to make this exotic Thogaiyal | Chutney. This tastes YUM!

INGREDIENTS

1 cup Vazhaithandu | Banana Stem, roughly chopped

2 tblsp Dhania | Coriander Seeds

2 tblsp Urad Dal

1/2 tsp Black Til | Sesame Seeds

5 gms Compounded Hing | Asafoetida

1/2 Lemon sized Imli | Tamarind

3 Sukhi Lal Mirchi | Dried Red Chilli

1/2 tsp White Til | Sesame Seeds, dry roasted

1 tsp Oil

To taste Salt

METHOD

In a frying pan, heat 1/2 tsp oil. Add Dhania seed, Urad Dal, Black Til and Sukhi Lal Mirch and fry them well. Once their color start changing, remove and keep this spice mixture aside.
In the same frying pan, add the remaining oil and hing. When the hing puffs up remove and keep it along with spice mixture.
In the same frying pan, saute for 2 minutes the chopped banana stem and imli. After 2 minutes, keep aside to cool.
Rough grind the spice mixture. Then add the sauteed banana stem and imli. Sprinkle a bit of water to enable the grinding. Add salt.
Grind to make a thick Thogaiyal | Chutney.

Amma mixes this Thogaiyal to her glass of buttermilk and makes an awesome Masala Buttermilk.

The Vazhaithandu Thogaiyal | Banana Stem Chutney can be had with Rice | Roti or even as a Dip | Spread. I love to make vegetable sandwich using this Thogaiyal, tastes so delicious! The refreshing taste along with the ocassional crunch of the roasted til is just splendid!

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.