I wanted to post vazhaithandu more kootu / banana stem mor kootu for long time, when ever I buy banana stem, I rather make poriyal than this kootu. But love this mor kootu a lot because it tastes like aviyal a little bit 🙂 And the procedure is also somewhat similar with similar ingredients. I found this cool way of removing the excess fiber in the cookbook I have, so tried it for the first time and surprised with the results. Its really cool and easy, so do try this way as I have mentioned in the post.
I am in Pune right now enjoying the break stay here and busy roaming around for shopping. Another two days here and then again back to busy marriage week at Chennai. Hoping to keep the blog alive with posts 🙂
Vazhaithandu more kootu recipe
Recipe Cuisine: Indian | Recipe Category: Lunch side
Prep Time: 20 mins | Cook time: 20 mins | Serves: 4
Prep Time: 20 mins | Cook time: 20 mins | Serves: 4
Ingredients
Vazhaithandu – 1
Curd – 1/2 cup
Green chilli – 5
curry leaves – 1 sprig
Salt – As needed
Curd – 1/2 cup
Green chilli – 5
curry leaves – 1 sprig
Salt – As needed
To temper
Oil/ coconut oil – 1 tsp
Mustard – 1/2 tsp
Urad dal – 1 tsp
Curry leaves – 1 sprig
Mustard – 1/2 tsp
Urad dal – 1 tsp
Curry leaves – 1 sprig
To Grind
Coconut – 1/2 cup
Jeera – 3/4 tsp
Green chilli – 4
Rice flour – 1tsp
Jeera – 3/4 tsp
Green chilli – 4
Rice flour – 1tsp
Method
- Remove the skin of the banana stem,which will look like a separate ring as shown in the pic.
- Then cut into thin circles as shown in the picture. If you want you can remove the fiber part as you cut. Otherwise, you can also follow the next step. Chop finely as shown in the picture. Keep immersed in lemon squeezed water in a bowl until use.
- Use a clean and lengthy toothpick, insert it into the chopped banana stem and run the toothpick in between your palm to and fro as we beat for making buttermilk from curd (using mathu). This way the excess fiber part can be removed and discarded.
- Grind coconut, green chilli, jeera and rice flour with little water to a smooth paste.
- Boil water and cook the banana stem with salt. Once done, add the ground coconut paste and mix well. Bring to boil and switch off the flame.
- Mix well and add the curd (beat well). mix well and temper over the kootu with the items given under to temper table.
Notes
- Soaking the chopped banana stem in sour butter milk or lemon with water will help preventing discoloration.
- After adding curd, do not let the kootu boil.
Serve as accompaniment for rice, tastes best with tangy vathal kuzhambus mainly.
i done the same for White pumpkin kootu 🙂 as u said it taste like avial ! good and enjoy the vaccation !
I love this kootu always. Best one for summer
Nvr tried this kootu… will try surely.. Enjoy ur vacation
looks delicious ……
Never tried this…but I want to because of its health benefits..
It's new for me.not available in Spain
hi…Vaazhathandu is my all time fav.
where r u in pune?i stay in pune too.
I love the taste of Vazhaithadu with Mor.. yummy! Enjoy the vacation
yet to try this one …looks yum ..
All time fav dish..looks delicious..
Super like,my all time favourite kootu..
Super tip to remove the fiber raji!!!! I too love this kootu a lot!!! Our favorite! !!
good tip to remove the excess fibre.
what are the other goodies in the picture?
its been ages i made n tasted this banana stem..kootu looks super yumm..love it!
healthy and delicious kootu 🙂
love it….
never ate anything with banana stem other than banana stem salad that my mom prepares once a year. Wonder how would it taste?!
As a caucasian, American wife who is going to school and absolutely abysmal with cooking and domestic duties, you are an absolute inspiration!!!! Thank you, thank you, thank you!!!!
just tried this today, it came out very well.my whole fmly loved this. thanks may god bless u raks.
Healthy kootu, nice colorful pics!
can the same recipe be replaced with radish also?
Superbbbbb surely I ll try this
Nice tip. I love this kootu because of the excess fibre i don't buy frequently