Banana Stem Delight

“Experience the wholesome goodness of Banana Stem Delight – a nourishing blend of flavors and tradition!”


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



  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:

  1. 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.
  1. 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.
  1. 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.


  1. 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.
  1. Final Touch:
  • Pour the tempering over the cooked banana stem kootu and mix well.


  1. 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!

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