Vazhaithandu is one of my favourite vegetable and I just love it to the core. As I mentioned in my earlier Vazhaithandu Raitha, whenever I find this vegetable in Indian store I will just grab it and I do cook the same atleast thrice a week. Last weekend I got only 2 small stems and I made vazhaithandu sambar. My mom makes awesome vazhaithandu sambar and ofcourse this is my mom's recipe :-)
This vegetable has a lot of nutrition value and try to add vazhaithandu often in your diet. Vazhaithandu juice in empty stomach is one of the healthiest way to reduce the fat. Recipe will be on soon!
INGREDIENTS:
Vazhaithandu / Banana stem - 2 cups thinly sliced
Toor dhal - 1 cup
Onion - 1 thinly sliced
Tomato - 1 finely chopped
Green chillies - 2 slit in the middle
Tamarind - small lemon sized
Sambar powder - 2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Fenugreek seeds - 1/2 tsp
Asafoetida / Hing - a pinch
Curry leaves - few
HOW TO MAKE:
Peel vazhaithandu skin and remove the fiber. Cut into thin slices as shown in the picture. Soak tamarind in a cup of water for 20 mins. Pressure cook toor dhal with two cups of water and allow 3 to 4 whistles.
Heat oil in a kadai splutter mustard seeds and add fenugreek seeds and Add sliced onions and green chillies. Saute them until the onion turn into transparent. Add green chilli and chopped tomato. Fry well and then add vazhaithandu pieces.
Blend well and add sambar and turmeric powder. Saute them well. Meanwhile release pressure cooker and mash cooked toor dhal.
Add dhal in the vegetable mixture. Blend well. Allow vazhaithandu to cook. Once the veggie cooked add tamarind juice. Add needed salt. Add water as you needed the consistency. Allow to boil until the raw smell goes.
Turn off the flame.
TIPS:
Adding a tsp of gingelly oil is an optional. I usually do whenever I make sambar.
Adjust water level after adding tamarind juice.
Add a tsp of red chilli powder & two tsp of coriander powder instead sambar powder.
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