Vazhaithandu Mor Kootu Recipe: Tamil Nadu Style Banana Stem Delight
Vazhaithandu Mor Kootu, a traditional dish from Tamil Nadu, is a delightful vegetarian recipe that showcases the unique flavor and texture of banana stem. This nutritious preparation combines fresh banana stem with buttermilk and yogurt, creating a creamy and tangy dish that pairs perfectly with steamed rice. Below, we present a comprehensive guide to creating this delicious dish, including ingredients, nutritional information, and step-by-step instructions.
Ingredients
| Ingredient | Quantity |
|---|---|
| Banana Stem (cut into small pieces) | 1 |
| 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 | 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 | Approx. 150 kcal |
| Protein | 6 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Cholesterol | 0 mg |
| Sodium | 150 mg |
Instructions
Preparation Steps
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Cleaning the Banana Stem: Start by carefully cleaning the banana stem to remove any excess fiber. This step is essential for ensuring the dish is tender and enjoyable.
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Cutting the Banana Stem: Remove the outer thick layer of the banana stem using a sharp knife. Once you have done that, slice the inner part into thin rounds. Subsequently, chop these rounds into small cubes. To prevent oxidation and browning, immediately place the chopped pieces into a bowl filled with buttermilk.
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Removing Excess Fiber: With your hands, gently separate the excess fiber from the banana stem pieces, ensuring they are clean and ready for cooking.
Cooking Steps
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Cooking the Banana Stem: In a saucepan, drain the banana pieces from the buttermilk. Add them to the pan along with a cup of water and bring to a boil. Cook until the banana stem is tender, which typically takes about 10-15 minutes.
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Making the Coconut Paste: While the banana stem is cooking, prepare a smooth paste by combining grated coconut, cumin seeds, green chili, and rice flour in a mixer grinder. Blend until the mixture is fine and homogeneous.
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Combining Ingredients: Once the banana stem is fully cooked, add the coconut paste to the pan. Season the mixture with salt, stir well, and let it simmer for an additional 5 minutes. This allows the flavors to meld beautifully.
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Adding Curd: After the kootu has cooled slightly, fold in the whisked curd, mixing thoroughly to incorporate the tangy flavor throughout the dish.
Tempering (Tadka)
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Preparing the Tadka: In a small tadka pan, heat the coconut oil over medium heat. Once hot, add mustard seeds and urad dal, allowing them to crackle and turn golden.
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Finishing Touches: Add the dry red chili and curry leaves to the oil, letting them splutter and release their flavors. Immediately pour this tempering over the prepared Vazhaithandu Mor Kootu, enhancing its aroma and taste.
Serving Suggestions
- Serving the Dish: Serve the Vazhaithandu Mor Kootu hot, ideally alongside steamed rice, Kerala-style Pulissery, and crispy papad. This combination not only brings out the best in each dish but also creates a wholesome meal that is perfect for a relaxing weekend lunch with family and friends.
Conclusion
Vazhaithandu Mor Kootu is a beloved dish that beautifully represents the rich culinary heritage of Tamil Nadu. Its unique blend of flavors, combined with the health benefits of banana stem, makes it a perfect addition to any vegetarian meal. Whether you’re enjoying this dish on a special occasion or as a comforting everyday meal, it is sure to delight your taste buds and nourish your body. Explore the delightful world of Tamil cuisine by making this exquisite kootu, and let the flavors of India transport you to a vibrant culinary journey.
