Vazhaithandu Kootu

Ingredients

• - 250g plantain stem
• - 2 tbsp oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1 small onion
• - 1/4 tsp turmeric
• - Salt to taste
• - 1/4 tsp red chilli powder

Method

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. Cook dal: Pressure cook half cup toor dal with water for 3 whistles until completely soft and mashed.
3. Cook banana stem: Drain soaked banana stem. Pressure cook with a pinch of turmeric and salt for 2 whistles. Drain.
4. Make coconut paste: Blend half cup fresh grated coconut, 1 tsp cumin and 2 green chillies to a smooth paste.
5. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
6. Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.
7. Add banana stem: Add cooked banana stem to the tempering. Toss and cook 2 minutes.
8. Add mashed dal: Add the mashed toor dal to the pan. Mix well.
9. Add coconut paste: Add the ground coconut paste. Mix thoroughly and cook 4-5 minutes until well combined.
10. Serve: Adjust salt. Vazhaithandu kootu should be thick and creamy. Serve with steamed rice, sambar and rasam.