Vazhaithandu Mor Kootu Recipe (Tamil Nadu Style Banana Stem Recipe)
Vazhaithandu Mor Kootu is highly nutritional and tastes delicious when served with Steamed Rice.
Vazhaithandu or Banana Stem is a highly nutritional vegetable. Banana stem is a stalk that holds the whole tree. It has numerous health benefits. Due to its diuretic nature, it is beneficial in eliminating the kidney stones in the body. Also, it has higher fibre content making it a super food for aiding weight loss. The regular consumption of banana stem in our diets will help us lowering the cholesterol, improving digestion, and giving us a clearer skin due to the removal of toxins from the body. Vazhaithandu Mor Kootu Recipe is a delicious kootu recipe from the state of Tamilnadu. The procedure is pretty similar to making avial. It doesnt contain much spices, making it a lighter on the tummy.
If you like this recipe, you can also try other Banana Stem recipes such as
- 1 Banana Stem , cut into small pieces
- 1 cup Buttermilk
- 1/2 cup Curd (Dahi / Yogurt)
- 1/4 cup Fresh coconut , grated
- 1 teaspoon Cumin seeds (Jeera)
- 1 Green Chilli
- 1 teaspoon Rice flour
- 1 teaspoon Coconut Oil
- 1/2 teaspoon Mustard seeds
- 1/4 teaspoon White Urad Dal (Split)
- 1 Dry red chilli
- 1 sprig Curry leaves
- Salt , to taste
How to make Vazhaithandu Mor Kootu Recipe (Tamil Nadu Style Banana Stem Recipe)
To begin making Vazhaithandu Mor Kootu Recipe, we start by cleaning the banana stem and get rid of its excess fibre.
Cut the outer thick layer of the banana stem, and cut them into thin rounds.
Now, chop the rounds into small cubes and place it a bowl filled with buttermilk. This will help avoid the oxidation.
With the hand separate out the excess fibre from the cut pieces.
Take a sauce pan, drain the cut banana pieces from the buttermilk, place it in the pan along with a cup of water and cook until its done.
In the mean, make a smooth paste of grated coconut, cumin seeds, green chilli and rice powder using a mixer grinder and keep aside.
Once the banana stem is well cooked, add the coconut paste, season with salt and let it simmer for 5 minutes and switch off the flame.
When the banana stem curry has cooled, add in the whisked curd into it and mix well.
Now, in a small tadka pan heat the coconut oil. Add in the mustard and urad dal and let it crackle.
Add the dry red chilli and curry leaves and let it splutter. Pour this tadka over the prepared banana stem kootu. Serve hot.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.