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!
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.
About C R Meena
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