Vazhaithandu / Banana stem has lots of healthy benefits and it is very delicious vegetable. I have posted sambar and poriyal as well raitha too. As I mentioned in my earlier post vazhaithandu is one of my favourite vegetable and we get this very rare in Houston. Whenever I see this in Indian store I just grab three to four stems and the whole week I prepare vazhaithandu dishes in alternative days. I wanted to make vazhaithandu more kootu which is my most favourite. My avva makes awesome more kootu and I am a big fan of her cooking and will post the recipe soon. I made this kootu many times and somehow I missed to click here and there and so it took long time for posting this. Finally I have done my clicking and here is the scrumptious recipe. It is very easy recipe and try to have this healthy vegetable atleast once a week.
INGREDIENTS:
Vazhaithandu /
Banana stem - 1
Toor dhal - 1/2 cup
Turmeric powder - a pinch
Salt - as needed
To grind:
Grated coconut - 1/4 cup
Red chillies - 3 or 4
Cumin seeds - 1tsp
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Urad dhal - 1 tsp
Red chilli - 1 break into pieces
Curry leaves - few
Asafoetida - a pinch
HOW TO MAKE:
Peel the stem's outer side and cut into thin slices. Remove the fibers and I have explained in my earlier posts about how to cut the banana stem. Cut into small pieces and put it in a bowl of water. Add 1/4 cup of butter milk in the water so that the color the stem will not change. Pressure cook toor dhal in 1 1/2 cup of water and add turmeric powder too. Allow three to four whistles. Keep aside.
Cook vazhaithandu in a kadai / pan by adding a cup of water. Add needed salt. Do not worry if the vazhaithandu is crunchy. The nature of this veggie is like that so even if it get cooked well it will be crunchy. Once it cooked add cooked toor dhal and mix well. Allow to boil.
Meanwhile make a fine paste of grated coconut, red chilli and cumin seeds by adding little water.
Add the grounded paste to the vazhaithandu mixture and blend well. Allow to boil and cook for 5 mins in medium flame.
Heat oil in a small pan and splutter mustard seeds and add urad dhal and red chillies. Let the urad dhal fry well do not burnt. Add curry leaves and asafoetida. Pour the seasoning on the kootu.
Have with steamed rice on the top of ghee. Its just delicious :-) It will go well with dosa too.
TIPS:
You can add pepper instead red chillies and green chillies also can be added.
Pasi parupu / Moonghal can be added instead toordhal.
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