Plantain Stem Stew Recipe | Vazhaithandu Kootu Recipe

Vazhaithandu Kootu / Vazhaithandu kulambu/ banana stem curry/ plantain curry prepared with banana stem, lentil and with some seasoning. Vazhaithandu refers to banana stem or plantain stem and is used in various soups, stews, curries, stir fries and other dishes like thogayal, pachadi, poriyal and Kootu.  Banana stem has more health benefits. Banana stem is a rich source of fibre and helps in weight loss. Its high fibre content creates a feeling of satiation. It helps ease constipation. Banana stem is rich in potassium and vitamin B6 just like the fruit. The magnesium in the banana stem is also good for your kidneys. To prevent banana stem from turning dark, keep it always immersed in water mixed with buttermilk, juice. We generally do not add more lemon juice of too much of buttermilk as it might turn the poriyal tangy, which we don’t prefer Use your hand to pull those fibers apart and or a squirt of lemon discard them. Of course, cleaning banana stem is little time consuming, but for considering health beneficial we can do weekly once. For prepare to cook, chop of the circles into small cubes. While chopping ensure the fibrous portion is fully removed before chopping them. The fibrous portion is difficult to digest and gets lodged in your throat too at times, especially if the Vazhaithandu is not cooked properly. I feel Vazhaithandu is easier to handle than Banana Flowers. This can be prepared with or without coconut. If you want prepare for chapati you make this like watery consistency. For sambar rice or spicy tangy curry make it as little thick one.

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Plantain Stem Stew Recipe | Vazhaithandu Kootu Recipe

Author: Gomathi Cuisine: South Indian Courses: Lunch, Vegetarian Recipe Keys: K Kids Quick Meals

Difficulty: Beginner Prep Time 15 min Cook Time 15 min Total Time 30 mins

Servings: 4

Best Season: Suitable throughout the year

Ingredients

Servings

• ¹⁄₄ cup Moong dal
• 150 grams banana stem/ Vazhaithandu (2.5 cup chopped)
• 4 Shallots (1/3 cup chopped)
• 1 Small size tomato
• 3 cloves Garlic (1 Tbsp. chopped)
• 3 Green chillies
• 1 teaspoon Sambar powder
• ¹⁄₄ teaspoon Turmeric powder
• 1 teaspoon Natural sea rock salt
• 2 cups Water
• 1 teaspoon Oil
• ¹⁄₄ teaspoon Mustard seeds
• ¹⁄₄ teaspoon Cumin seeds
• 1 Dry red chilli
• Few curry leaves

Instructions

1. Take moong dal wash twice and keep it in pressure pan

   

2. Add cleaned and chopped banana stem.

   

3. Add chopped garlic, onion, tomato and green chilli.

   

4. Add turmeric powder, enough water to cover all ingredients and natural sea rock salt.

   

5. Cover the pan, pressure cook in medium flame about 23 Min-4 whistles.

   

6. Allow to release the pressure naturally open the lid.

   

7. To seasoning, heat the pan with oil, add mustard seeds, cumin seeds and red chilli allow to splutter.

   

8. Add chopped onion sauté until become translucent.

   

9. Add curry leaves, sambar powder sauté until raw smell goes off do not burnt.

   

10. Add cooked moong dal and banana stem and mix well.

    

11. Cook in medium flame for another 4-5 minutes.

    

12. Garnish with chopped curry leaves and switch off the flame.

    

13. Yummy and healthy banana stem curry is ready to serve.

    

Note

• If you feel tangy taste while preparing this recipe, put chopped banana stems in normal water only.
• Use young tender banana stem for better result.

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