VAZHAITHANDU MOR KOOTU/BANANA STEM MOR KOOTU
| Prep Time |
| 10minutes |
| Cook Time |
| 10minutes |
|
|
Ingredients
- 1 Banana stem–
- 1cup Yoghourt / curd–
- to taste Salt–
TO GRIND
- 2tsp Channa dal–
- 3 Red chilli–
- 3tsp Coconutgrated-
- 1tsp Jeera / Cumin seeds–
TO TEMPER
- 1tsp Oil-
- 1tsp Mustard seeds–
- 1sprig Curry leaves–
Instructions
- 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.
Recipe Notes
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.
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You can make this kootu using ash gourd and keeari thandu/spinach stem.