Plantain stem/vazhaithandu kootu

Ingredients:

salt                                         – to taste

To temper:

Mustard seeds                        -1/ tsp
Urad dhal/split black gram    -1/2 tsp
Cumin seeds                           -1/2 tsp      
Whole red chili                       -2
Shredded coconut                   -1 tbsp
Curry leaves                            – few
Oil                                            – 1/2 tbsp

Method:

• Cut the plantain stem into circles and remove any extra fiber while cutting it. Then make it into small cubes and put in a bowl of thin buttermilk(to prevent discoloring).Take a skewer stick and put it in the center of the bowl.Start stirring in same direction so that any extra fiber will get struck over the stick.

• In a kadai cook moong dhal and chana dhal in 4 cups of water covered.

•  When the dhal becomes mushy add the cubed plantain stem/vazhai thndu(drain &discard the buttermilk)  ,chopped onion ,green chilies and tomato.

• Add adequate water,salt,chili powder,turmeric and cook covered until the vazhai thandu is well cooked.

• Simultaneously in a tempering pan heat oil and temper with ingredients given to temper.

• Pour the tempering to the cooked plantain stem,stir well and cook for another minute.

Authentic vazhai thandu kootu is ready to serve.

Serves 4