Banana Stem Delight

Ingredients:

For the Kootu:

• 1 cup Banana Stem (Vazhai Thandu), finely chopped
• 1/2 cup Moong Dal (Yellow Lentils)
• 1/4 cup grated Coconut
• 2-3 Green Chilies
• 1 tsp Cumin Seeds
• 1/2 tsp Turmeric Powder
• Salt to taste
• Water as needed

For Tempering:

• 1 tbsp Coconut Oil (or any cooking oil)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split Black Gram)
• A pinch of Asafoetida (Hing)
• 1-2 Dry Red Chilies
• A few Curry Leaves

Instructions:

Preparation:

1. Prepare the Banana Stem:

• Remove the outer layers of the banana stem until you reach the tender core.
• Slice the tender core into thin rounds, then finely chop these rounds.
• Remove any fibers that come in the way by wrapping them around your finger and discarding them.
• Soak the chopped banana stem in water with a little yogurt or lemon juice to prevent discoloration.

1. Cook the Moong Dal:

• Rinse the moong dal thoroughly and cook it in a pressure cooker with enough water for about 3-4 whistles or until it’s soft. Set aside.

Cooking the Kootu:

3. Grind the Coconut Mixture:

• In a blender, grind the grated coconut, green chilies, and cumin seeds to a smooth paste with a little water. Set aside.

3. Cook the Banana Stem:

• In a pan, add the chopped banana stem along with a pinch of turmeric powder and salt. Add enough water to cover the banana stem and cook until tender.

3. Combine and Cook:

• Once the banana stem is cooked, add the cooked moong dal and the ground coconut mixture to the pan.
• Mix well and adjust the consistency by adding water if necessary.
• Let it simmer for 5-10 minutes, allowing the flavors to meld together. Check and adjust salt as needed.

Tempering:

6. Prepare the Tempering:

• In a small pan, heat the coconut oil.
• Add mustard seeds and let them splutter.
• Add urad dal and fry until it turns golden brown.
• Add asafoetida, dry red chilies, and curry leaves. Fry for a few seconds until the red chilies darken slightly.

6. Final Touch:

• Pour the tempering over the cooked banana stem kootu and mix well.

Serving:

8. Serve:

• Serve Vazhai Thandu Kootu hot with steamed rice, chapati, or as a side dish with your meal.

Enjoy the wholesome and delicious Vazhai Thandu Kootu!