Vazhaithandu mor kootu
Hi
One dish that missed out in this sporadic blogging is this kootu with banana stem. The taste is a little similar to avial.Banana stem is high in fibre and we regularly use it either as a dry curry or in this kootu and the recipe is from Meenakshi Ammal’s Samaithu paar.
INGREDIENTS
Banana stem 1 cup(cut into very small pieces)
Curd 1 cup
Curd 1 cup
Salt To taste
TO BE GROUND INTO A PASTE
Coconut scrapings 4 tbsp
Green chillies 1-2
Cumin seeds 1tsp
FOR TEMPERING
Coconut oil 1tbsp
Mustard seeds 1tsp
Cumin seeds 1tsp
Asafoetida 1/4 tsp
PREPARATION
Remove the outer skin of the banana stem
Cut them into thin discs with a serrated knife. This helps it to remove most of the fiber
Now cut these into very small even pieces and immediately put it in a bowl of water with a little curd mixed in it. This helps it to retain its colour and not turn blackish
Now drain all the water ,transfer it to a microwave safe bowl, cover with a lid and microwave it for 5 mins in micro high mode
Now grind the coconut, green chilly,cumin seeds and the necessary salt with a little water into a very smooth paste.
Mix it with the beaten curd and mix well
Mix in the cooked banana stem in this
Heat the oil in a pan, add mustard seeds, when it starts to splutter add the cumin and curry leaves
Pour this on the prepared kootu and serve
Linking this to Valli’s Cooking from cookbook challenge
