VAZHAITHANDU KOOTU/PLANTAIN OR BANANA STEM KOOTU

Vazhaithandu Kootu is one of the fiber packed dish and, is a very good accompaniment to rice, any spicy kuzhambu, rasam, idly, dosa and chapati. It cures kidney stone, helps in weight loss, heals acidity and gastric problems, increases the hemoglobin count, and manages blood pressure and cholesterol. Chopping the plantain stem is little difficult and time consuming yet worth the effort for this flavourful, tasty and healthy vazhaithandu Kootu.

 PREPARATION TIME    : 10 minutes

 COOKING TIME            : 15-20 minutes

 INGREDIENTS: (serves 4 persons)

•  Vazhaithandu/plantain stem         - 250 g
•  Moong dal                                         - 1/4 cup
•  Turmeric powder                             - 1/4 spoon
•  Onion (medium size)                       - 1
•  Green chillies                                    - 2
•  Coconut pieces (1 inch approx)     - 10
•  Roasted gram dal/pottukadalai     - 2 spoons
•  Cumin seeds/jeera                           - 1/2 spoon
•  Salt
•  Water

 FOR TEMPERING

•  Oil                                 - 1 spoon
•  Mustard seeds            - 1/2 spoon
•  Cumin seeds/jeera     - 1 spoon
•  Urad dal                       - 1 spoon
•  Curry leaves                - 5-8 leaves

DIRECTIONS:

1. Finely chop the vazhaithandu/plantain stem, and put in curd mixed-water until use to retain its colour.

2. Pressure cook the moong dal and turmeric powder with 200 ml water for 2 whistles.

3. Get ready with all the ingredients.

4. Heat 300 ml water in a vessel and add vazhaithandu/ plantain stem, finely chopped onion, and green chillies (slit).

5. Cover and cook for 15 minutes (keep stirring occasionally).

6. Once vazhaithandu gets cooked, then add salt and cooked-moong dal. Stir well and cook for 2-3 minutes.

7. Grind the coconut pieces, roasted gram dal, jeera and water in a mixer to a fine paste.

8. Finally add the coconut paste and cook for 2 minutes. 

9. For tempering heat oil in a pan and add mustard seeds, urad dal, jeera and curry leaves. Let them crackle.

10. Add the tempering to the vazhaithandu kootu. Stir well and serve.

ADDITIONAL TIPS:

 => I used moong dal you can also use toor dal.

 => Adding the coconut paste enhances the flavour of vazhaithandu kootu and slightly thickens the vazhaithandu kootu. You can also have it without adding the coconut paste.