Banana stem is rich in fibre, it adds nutrition to our diet and giving cooling effect to our body. With the addition of dhal we can include protein to our diet and this is a very tasty preparation too. Before marriage i didnot tasted this Kootu. My Mother-in law makes often on Summer days. I liked it and i started making it in my home once the summer started every year.

       Easy to prepare side dish for rice you can add more water and make it as a liquid pouring curry for rice. We like thick dhal at my home and i used to make it thick like Kootu consistency. Simple yet delicious and healthy kootu, ready in minutes. Can be eaten as a side dish for rotis and parathas too.

Vazhai Thandu Pasi Paruppu Kootu

Preparation Time: 5 minutes   Cooking Time: 10 minutes
Category: Main Course           Cuisine: Indian
Serves: 4


Vazhai thandu, chopped- 1 ½ cups
Moong dhal-1 cup
Turmeric powder- 1/4 teaspoon
Green chillies-2
Salt- to taste

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/2 teaspoon
Jeera- 1/4 teaspoon
Dried Red chilli -1
Curry leaves- 1 strand


  • Cut the banana stem into medium sized roundels and remove the fibre while cutting using your fingers. Roll them on your fingers and remove them and finely chop them into small pieces. If you are not preparing immediately keep it inside the water to avoid browning. 
  • Roast the moong dhal till light brown colour inside the pressure cooker and allow to cool.
  • Add chopped banana stem, turmeric powder, green chillies, salt and enough water (around 3 cups) and close with the lid and cook till 2-3 whistles on medium flame.
  • Heat oil in a pan and add the mustard seeds once it splutters add jeera, dried red chilli and curry leaves.
  • Open the cooker lid after the pressure releases. On low flame heat the banana stem and dhal mixture inside the cooker and add this tempering.
  • Mix well and check for salt and switch of the gas.