VAZHAIKKAI KOOTU / RAW BANANA KOOTU

A simple vazhaikkaikootu for rice and tiffin varieties.  It goes well with idlies and dosas too.  I tried kootu with vazhaikkai first time and it turned out really well.  I made this kootu without coconut and it was awesome.

INGREDIENTS:

Vazhaikkai / Raw banana - 1
Moonghdal                        - 1/2 cup
Turmeric powder               - 1/4 tsp
Onion                                 - 1 finely chopped
Tomato                               - 1 finely chopped
Red chilli powder               - 1/2 tsp
Coriander powder               - 1 tsp
Asafoetida                           - a pinch
Salt                                      - as needed

To Temper:

Oil                   - 1 tsp
Mustard seeds -  1/4 tsp
Cumin seeds    - 1/2 tsp
Curry leaves    - few

HOW TO MAKE:

Peel vazhaikkai skin and cut into pieces.  Put the pieces in the bowl of water to avoid the veggies getting black.  Pressure cook the vazhaikkai pieces with turmeric powder and needed salt.  Allow 1 whistle else the veg will get mash.  Simultaneously pressure cook moondhal in a cup of water and allow 3 whistles.  Mash well and keep aside.

Heat oil in a kadai / pan and splutter mustard seeds.  Add cumin seeds and asafoetida.  Add curry leaves and chapped onions.  Let the onion turn into transparent.  Add chopped tomato.  Mix well and add red chilli and coriander powder.  Blend well and add 1/4 cup of water.  Add cooked vazhaikkai.

Allow to boil and check salt.  Add salt this time if needed.  Already we added salt in vazhaikkai and make sure you are not adding more.  Add cooked dhal mix well.  Blend well and serve hot. 

Serve hot with rice.  Can be served with idly / dosa too.

TIPS:

Vazhakkai will give thick texture so I didn't add coconut.

Tempering can be done with coconut oil.