Vazhaithandu Kootu

Method

1. 1

   Prepare banana stem: Peel outer fibrous layers of the vazhaithandu (banana stem). Finely chop the inner white core. Soak immediately in buttermilk to prevent browning.

2. 2

   Cook dal: Pressure cook half cup toor dal with water for 3 whistles until completely soft and mashed.

3. 3

   Cook banana stem: Drain soaked banana stem. Pressure cook with a pinch of turmeric and salt for 2 whistles. Drain.

4. 4

   Make coconut paste: Blend half cup fresh grated coconut, 1 tsp cumin and 2 green chillies to a smooth paste.

5. 5

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

6. 6

   Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.

7. 7

   Add banana stem: Add cooked banana stem to the tempering. Toss and cook 2 minutes.

8. 8

   Add mashed dal: Add the mashed toor dal to the pan. Mix well.

9. 9

   Add coconut paste: Add the ground coconut paste. Mix thoroughly and cook 4-5 minutes until well combined.

10. 10

    Serve: Adjust salt. Vazhaithandu kootu should be thick and creamy. Serve with steamed rice, sambar and rasam.