Tamil Nadu Style Vazha Thandu Thogayal (Banana Stem Chutney)
Introduction
Vazha Thandu Thogayal, or Banana Stem Chutney, is a traditional Tamil Nadu recipe that brings together the mild and nutritious banana stem with aromatic spices, making it an excellent accompaniment for breakfast or even as a side dish. The unique flavor profile of this chutney is heightened with a mix of mustard seeds, curry leaves, tamarind, and dried fenugreek leaves. Perfect for pairing with dishes like dosas, idlis, or rice, this chutney will add a delightful and healthy touch to your meal.
Ingredients
Ingredient | Quantity |
---|---|
Mustard seeds | 1 teaspoon |
White Urad Dal (Split) | 1 teaspoon |
Curry leaves (roughly chopped) | 1 sprig |
Banana stem (cut into cubes) | 2 pieces, soaked in buttermilk |
Dry red chillies | 3 whole |
Tamarind | 10 grams |
Turmeric powder (Haldi) | 1/2 teaspoon |
Kasuri Methi (Dried Fenugreek Leaves) | 2 tablespoons |
Salt | To taste |
Asafoetida (Hing) | 1/2 teaspoon |
Sunflower oil | For cooking |
Preparation Time
Time | Duration |
---|---|
Preparation Time | 10 minutes |
Cooking Time | 30 minutes |
Total Time | 40 minutes |
Servings
This recipe serves approximately 4 people.
Cuisine
Traditional Tamil Nadu cuisine.
Course
This chutney is a wonderful side dish.
Diet
This recipe is vegetarian.
Instructions
Step 1: Pressure Cooking the Banana Stem
- Prepare the Banana Stem: Begin by cutting the banana stem into small cubes and soaking them in buttermilk to prevent browning. This helps to preserve its color and enhance the flavor.
- Cook the Banana Stem: Place the soaked banana stem in a pressure cooker, add turmeric powder and salt, and cook it for just one whistle. Release the pressure naturally after cooking.
Step 2: Cooking the Spices
- Tempering the Spices: Heat a heavy-bottomed pan with some sunflower oil. Once the oil is hot, add mustard seeds and let them splutter. Follow with white urad dal (split), curry leaves, and dry red chillies. Stir them for a few seconds until the spices are fragrant.
- Adding the Cooked Banana Stem: Once the spices are tempered, add the cooked banana stem to the pan. Stir the mixture and cook for a couple of minutes, allowing the flavors to blend together.
- Adding Additional Ingredients: Add the remaining ingredients—tamarind, turmeric powder, kasuri methi, and salt. Stir everything well and let it cook for another 5–7 minutes.
Step 3: Grinding the Chutney
- Let It Cool: Allow the mixture to cool down completely.
- Grind Into a Paste: Once cooled, transfer the mixture to a mixer and grind it into a smooth paste, adding a little water if necessary to achieve the desired consistency.
Step 4: Seasoning
- Prepare the Seasoning: In a small skillet, heat some oil. Add mustard seeds, urad dal, curry leaves, hing (asafoetida), and dry red chilli. Let them splutter and release their aroma.
- Add the Seasoning: Pour this tempering over the chutney and give it a final stir.
Step 5: Serving
Serve your Tamil Nadu Style Vazha Thandu Thogayal (Banana Stem Chutney) with dosas, idlis, or as a side dish with rice. It’s perfect for adding a burst of flavor to your meal and offers a healthy, fiber-rich alternative to more traditional chutneys.
Tips for Making the Best Vazha Thandu Thogayal:
- Buttermilk Soak: Make sure to soak the banana stem in buttermilk for at least 30 minutes. This helps to remove any bitterness and enhances the texture of the chutney.
- Adjust Spice Level: The dry red chillies can be adjusted to your preferred spice level. If you prefer a milder chutney, reduce the number of chillies.
- Storage: This chutney can be stored in an airtight container in the refrigerator for 2–3 days. Simply reheat before serving, or enjoy it cold.
This Tamil Nadu Style Vazha Thandu Thogayal (Banana Stem Chutney) is not only flavorful but also packed with health benefits, making it a wonderful addition to any meal.