Vazhaithandu Mor Kootu Recipe (Tamil Nadu Style Banana Stem Curry)
Vazhaithandu Mor Kootu is a comforting and nutritious dish originating from Tamil Nadu. Made from the banana stem, a lesser-known superfood, this kootu (curry) is both light on the stomach and rich in fiber, making it an excellent addition to any balanced diet. Known for its diuretic properties, banana stem is particularly effective in managing kidney stones, promoting weight loss, and improving digestion. Regular consumption can also help lower cholesterol and detoxify the body, leaving you with clear skin and better overall health.
This recipe closely resembles the popular Tamil Nadu dish avial in preparation but is simpler and more soothing, thanks to the use of buttermilk and minimal spices. It’s best served as part of a traditional South Indian meal with steamed rice, Pulissery, and crunchy papad.
Recipe Overview
| Cuisine | Tamil Nadu |
|---|---|
| Course | Lunch |
| Diet | Vegetarian |
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Total Time | 30 minutes |
| Servings | 4 |
Ingredients
| Ingredient | Quantity |
|---|---|
| Banana Stem | 1, cut into small pieces |
| Buttermilk | 1 cup |
| Curd (Dahi / Yogurt) | 1/2 cup |
| Fresh Coconut (grated) | 1/4 cup |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Green Chilli | 1 |
| Rice Flour | 1 teaspoon |
| Coconut Oil | 1 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| White Urad Dal (Split) | 1/4 teaspoon |
| Dry Red Chilli | 1 |
| Curry Leaves | 1 sprig |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~110 kcal |
| Protein | ~2 g |
| Carbohydrates | ~15 g |
| Fiber | ~4 g |
| Fat | ~3 g |
| Sodium | ~240 mg |
| Potassium | ~150 mg |
Instructions
Step 1: Prepare the Banana Stem
- Clean and Trim: Remove the tough, outer layers of the banana stem and slice it into thin rounds.
- Chop and Prevent Oxidation: Dice the rounds into small cubes and immediately immerse them in a bowl of buttermilk to prevent browning.
- Remove Excess Fiber: Gently separate any visible fibers from the banana stem pieces with your hands.
Step 2: Cook the Banana Stem
- Drain and Cook: Drain the banana stem pieces from the buttermilk and place them in a saucepan. Add 1 cup of water and cook until the banana stem becomes tender.
Step 3: Prepare the Coconut Paste
- Grind Ingredients: In a mixer grinder, blend the grated coconut, cumin seeds, green chilli, and rice flour into a smooth paste with a little water.
- Set Aside: Keep the paste aside until needed.
Step 4: Combine and Simmer
- Add Coconut Paste: Once the banana stem is cooked, stir in the coconut paste.
- Season and Simmer: Add salt and let the mixture simmer for 5 minutes. Turn off the heat and allow it to cool.
Step 5: Incorporate the Curd
- Whisk the Curd: In a separate bowl, whisk the curd until smooth.
- Combine: Add the whisked curd to the cooled banana stem mixture and stir gently to combine.
Step 6: Prepare the Tadka (Tempering)
- Heat Oil: In a small pan, heat the coconut oil.
- Add Mustard and Urad Dal: Once the oil is hot, add mustard seeds and urad dal, allowing them to crackle.
- Add Aromatics: Toss in the dry red chilli and curry leaves, letting them splutter and release their aroma.
- Pour Over Kootu: Immediately pour this fragrant tempering over the banana stem kootu.
Serving Suggestions
Serve Vazhaithandu Mor Kootu with:
- Steamed Rice: Perfectly plain rice pairs beautifully with the tangy and mild kootu.
- Kerala Style Pulissery: Another yogurt-based dish to enhance the flavor profile of your meal.
- Papad: Crispy papad provides a delightful contrast to the soft texture of the kootu.
Tips and Variations
- For a Thicker Kootu: Add an extra teaspoon of rice flour to the coconut paste.
- Alternative Tadka Oils: Use sesame oil for a deeper, nuttier flavor.
- Customizing Heat: Adjust the number of green chillies and red chillies based on your spice preference.
- Oxidation Prevention: Always keep the banana stem immersed in buttermilk until ready to cook.
This Vazhaithandu Mor Kootu recipe is not only a celebration of Tamil Nadu’s culinary heritage but also a testament to how simple ingredients can create a dish that’s wholesome, nutritious, and irresistibly delicious. Make it part of your next weekend lunch, and relish the light and tangy flavors!
