Preparing recipes with Vazhaithandu is said to be an pain as it involves lot of process. I don't buy banana stem usually as i wont get time to do all those initial process of removing the skin, cutting, etc etc.. I try once in a while & so thought of posting the recipe of when i made it yesterday & i have not been posting for a long time since i was stuck up with my work schedule. So spent some time in publishing this recipe this recipe at last !
Ingredients:
- Vazhaithandu - Chopped 1 cup
- Butter Milk- 1 cup (used while cutting Vazhaithandu)
- Mustard seeds - 1 tbsp
- Urad dal- 1 tbsp hing - a pinch
- Split green gram/moong dal - 1/4 cup
- Water - For cooking
- curry leaves - few
- Oil- 1 tbsp
- Coconut- 1/4 cup grated
- Green Chilly - 2 or 3
30 Minutes
Serves
2
Method
Remove the outer skin on the Vazhaithandu using a knife. There may be 2 to 3 outer rolls of this vegetable which has to be removed before we reach the main stem. Once we remove the outer covering we can chop all the stem finely. We need to soak the chopped stem into buttermilk for sometime till we prepare for cooking it. This is done mainly to avoid discoloration of the vegetable. We can keep store it in a fridge like this to be cooked the next day.
Now we can add the chopped Vazhaithandu along with the split moong dal with essential water required for cooking. Add turmeric, salt, a pinch of hing, curry leaves & leave it to cook.
Grind the grated coconut along with green chillies to a paste. You can use red chillies too based on your requirement & taste.
Change to a bowl once the vazhaithandu gets cooked. Heat oil in a pan, add mustard & urad dal. Let it splutter. Add it to the cooked Curry. Serve Hot & enjoy the traditional taste of Vazhaithandu Porial.
