As I said earlier in my posts Vazhai thandu has cooling properties because of its water content. And as it is rich in fibre, it provides more health benefits to our body by its regular intake. I have to say the banana stem is a tasty ingredient used in cooking. If you want them soft, pressure cook them to get it soft. If you want them mildly crunchy normally cook them in a pot. It is a versatile ingredient in cooking and can be cooked as spicy or less spicy.

       Coming to this recipe once you prepare this recipe you would feel like eating more and more because of this taste and texture of this dish. It is a mild spicy dish cooked in coconut masala and mixed with yogurt sauce. Perfect dish for the summer. The cooling effect of this dish comes from banana stem and also from curd.

Vazhai Thandu Moor Kootu

INGREDIENTS:

 Banana Stem/ Vazhai thandu, chopped- 1 ½ cups
Thick Curd/ Yogurt, beaten- 1 cup

To grind as paste:
Green chillies-2
Ginger- 1/2 inch
Jeera/cumin seeds- 1/4 teaspoon
Coconut, grated- 1/4 cup

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/2 teaspoon
Jeera- pinch
Dried Red Chilli- 1-2
Curry leaves- 1 strand

PROCEDURE:


  • Chop the banana stem in to roundels and pull the fibre from the edges using fingers and roll them and remove.
  • Chop them finely and keep inside water/ buttermilk if you are not using immediately.
  • Grind green chillies, ginger, jeera and coconut as fine paste.
  • In a pan add the chopped banana stem with 1/2 cup of water and salt. Close with a lid and cook for about 3-5 minutes till lightly soft to touch while pressing.
  • Add the paste and cook for a minute to leave the raw smell of ginger and green chillies.(Do not cook for a long time. If you do so the creaminess of the coconut will get lost)
  • Now switch off the gas; add the yogurt and mix well. Check for salt and add if needed.
  • Heat oil in a pan and add the mustard seeds and jeera; once it starts to splutter add the dried red chilli and curry leaves; switch off the gas and add this to the banana yogurt mixture; mix well.
  • Serve with hot rice and any spicy side dish.