Vazhaithandu Kootu | Gravy with Plantain stem and moong dal

This delicious kootu with Vazhaithandu or Plantain stem is one of my favorite. Whenever I buy banana stem, I rather make poriyal than this kootu. But love this kootu a lot because of the excellent taste.  Learnt this kootu from my mom. Dal we use here is moong dal. The aroma and taste of moong dal with plantain stem is yummy. As we use moong dal, this is good for you tummy as well. This is a no grind and a healthy recipe which is very simple to cook.

Let’s see how to make this yummy kootu with Plantain stem and moong dal.

Ingredients:

Moong Dal – 1 cup

Plantain stem/ Vazhaithandu – 2 cups finely chopped

Lemon juice – 1 tbsp (juice from ¼ lemon)

Onion – 1

Tomato – 1

Garlic – 4 cloves

Asafetida – a pinch

Chili powder – 1 tsp

Turmeric- 1/4 tsp

Jeera/Cumin seeds – 1 tsp

Coconut – 2 tbsp grated

Coriander leaves – 1 handful chopped finely

Salt as needed

Tempering:

Mustard – 1 tsp

Red chili – 2 Nos

Coconut Oil – 1 tbsp

Curry leaves

You may also like
Pudalangai | Snake gourd kootu
Pudalangai | Snake gourd moor Kootu 

Method:

Take a bowl with water. Squeeze ¼ part of lemon and take juice. Filter and add the lemon juice to the water. (You can also use butter milk replacing lemon juice)

Now take the plantain stem, remove the outer part.

First cut the stem to roundels. Remove the fiber using fingers. Chop the roundels finely. (First cut horizontally and then vertically) Put the chopped stem immediately to the water with lemon juice to avoid the color change. Repeat this step for the entire stem.

Now take the moong dal, dry roast for 2 minutes till the color changes slightly.

Wash the roasted moong dal with water.

Add 2 cups of water to the dal and cook for 10 mins or till the dal cooks. You can also pressure cook the dal for 1 whistle in medium flame.

Do not overcook the dal as we cook again after adding banana stem. Please refer the picture.

Meantime, chop onion, garlic and tomato.

Once the dal cooked, strain the lemon water from the chopped stem and quick rinse with running water.

Now add the chopped stem and a cup of water to the cooked dal. 

Add 1 tsp of chili powder, 1/4 of turmeric powder and required salt.

Add chopped onion, garlic and tomato and cumin seeds.

Mix well. Cover and cook again for 7 to 8 minutes.

Once the stem cooked well, add grated coconut and coriander leaves. Mix well.

Now temper with mustard, red chilies and curry leaves.

Transfer to serving bowl.

Enjoy Vazhai Thandu Koottu with steamed rice or roti.

Note:

Stem which I used did not have much fiber. If your stem is having more fiber, then remove the fiber.

Use coconut oil for better taste.