VAZHAITHANDU MOR KOOTU/BANANA STEM MOR KOOTU
I like banana stem or vazhaithandu because of it’s numerous health benefits.Personally it was a boon to me when i suffered from kidney stones for the past 2 years and my doc recommended to drink banana stem juice daily.I never knew what would that do with the disease curing,but did what i was told.It’s fibre content is very good for our body and treats many diseases with ease.Taste wise also it is chewy and with the blended coconut and spices this kootu tastes simply awesome.It is a yoghurt based gravy or kottu and tastes best with variety rice items.Banana tree is one tree in which no part goes waste.Leaf,flower,fruit,raw vegetable and not to mention this stem.Let us see how i made this mor kootu.
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| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
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- 1 Banana stem -
- 1 cup Yoghourt / curd -
- to taste Salt -
- 2 tsp Channa dal -
- 3 Red chilli -
- 3 tsp Coconut grated-
- 1 tsp Jeera / Cumin seeds -
- 1 tsp Oil-
- 1 tsp Mustard seeds -
- 1 sprig Curry leaves -
Ingredients
TO GRIND
TO TEMPER
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- Soak channa dal and red chillies in water for 1/2 an hour.
- Take the hard part skin of the stem and remove it.Then chop into circles and then into small pieces and put them in water in a bowl of water till use.
- Cook the banana by adding the required salt till soft.
- Whisk the curd and set aside.
- Add the items in the to grind table in a blender.
- Grind to a fine paste.
- Add the mixture to the cooked banana stem and cook again till raw smell goes away.
- Add yoghurt/curd now and boil for 5 more minutes.
- Temper in coconut oil with mustard seeds and curry leaves.
- Serve hot with rice.We had with coconut rice and capsicum curry.
Notes
This kottu tastes best when tempered with coconut oil.
While cutting the banana stem into round and then into pieces you will see thin fibres coming out, swirl your fingers and take them out and discard them.
You can make this kootu using ash gourd and keeari thandu/spinach stem.
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