Tamil Nadu Style Vazha Thandu Thogayal (Banana Stem Chutney) Recipe
Description
Tamil Nadu Style Vazha Thandu Thogayal (Banana Stem Chutney) is a flavorful and quick side dish traditionally served in South Indian cuisine. Made with the nutritious banana stem, this chutney offers a perfect balance of tangy, spicy, and aromatic flavors. The ingredients are sautΓ©ed in oil and then ground into a smooth paste, making it a delightful accompaniment for dosa, idli, or chapathi. This simple yet tasty chutney is also a great way to incorporate banana stem into your diet, offering both health benefits and a delicious addition to your meal.
Cuisine
Tamil Nadu
Course
Side Dish
Diet
Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Mustard seeds (Rai/ Kadugu) | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Curry leaves | 1 sprig, roughly chopped |
| Banana Stem | 2, cut into cubes and soaked in buttermilk |
| Dry Red Chillies | 3 |
| Tamarind | 10 grams |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Kasuri Methi (Dried Fenugreek Leaves) | 2 tablespoon |
| Salt | To taste |
| For Seasoning | |
| Asafoetida (hing) | 1/2 teaspoon |
| Mustard seeds (Rai/ Kadugu) | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Curry leaves | 1 sprig |
| Dry Red Chilli | 1 |
| Oil | For cooking |
Preparation Time
10 minutes
Cooking Time
30 minutes
Instructions
-
Pressure Cook the Banana Stem
Start by pressure cooking the banana stem along with turmeric powder and salt. Cook for one whistle, then release the pressure naturally. The banana stem should be soft and easy to blend once cooked. -
Prepare the Base
Heat a heavy-bottomed pan with oil over medium heat. Add the mustard seeds, white urad dal, curry leaves, and dry red chilies. Let them splutter and release their fragrance. Then, add the cooked banana stem to the pan. Stir-fry everything together for a few minutes. -
Add Remaining Ingredients
To the pan, add tamarind, kasuri methi, and any additional salt to taste. Stir everything together and allow the ingredients to cook for a couple of minutes, letting the flavors combine and intensify. -
Grind the Chutney
Once the mixture cools down, transfer it into a blender or food processor and grind it into a smooth paste. The chutney should have a thick, creamy consistency. -
Prepare the Seasoning
In a small skillet, heat some oil and add mustard seeds, urad dal, curry leaves, hing, and a dry red chili. Let the spices temper in the hot oil until they become aromatic. -
Final Touches
Pour the seasoned oil over the chutney and give it a final stir. Your Tamil Nadu Style Vazha Thandu Thogayal (Banana Stem Chutney) is now ready! -
Serve and Enjoy
Serve the chutney with dosa, idli, or chapathi for a traditional and flavorful South Indian meal. This chutney pairs wonderfully with crispy dosa, making it an ideal accompaniment for breakfast or any meal.
Tips & Variations
- Soaking Banana Stem: Itβs important to soak the banana stem in buttermilk to prevent discoloration and to soften its texture. This step also enhances the flavor and makes it easier to cook.
- Adjust Spice Levels: You can adjust the number of dry red chilies based on your preferred spice level. If you prefer a milder chutney, reduce the number of chilies or remove the seeds before adding.
- Storage: This chutney can be stored in an airtight container in the refrigerator for up to 2 days. Reheat it before serving if necessary.
- Add Coconut: For a richer flavor, you can add freshly grated coconut to the chutney while grinding. This will give the chutney a creamy texture and a subtle sweetness.
Allergen Information
- Contains: Mustard seeds, urad dal (split), asafoetida (which may contain wheat flour as a stabilizer), and tamarind.
- May contain: Gluten, depending on the brand of asafoetida used (ensure it is gluten-free if needed).
- Vegan Friendly: Yes, the recipe is entirely plant-based.
Dietary Preferences
- Gluten-Free: This chutney is naturally gluten-free if the asafoetida used is gluten-free. Be sure to check the ingredients before using it if you have gluten sensitivities.
- Dairy-Free: The chutney is dairy-free, making it suitable for those following vegan or lactose-intolerant diets, especially since the banana stem is soaked in buttermilk for flavor.
- Low Calorie: Banana stem is known for being low in calories and rich in fiber, making this chutney a healthy choice.
Conclusion
Tamil Nadu Style Vazha Thandu Thogayal (Banana Stem Chutney) is a versatile and nutritious side dish that is perfect for adding a burst of flavor to your meals. With its blend of aromatic spices and the unique texture of banana stem, it makes a perfect accompaniment to traditional South Indian dishes like dosa, idli, and chapathi. This chutney not only enhances the taste of your meal but also offers several health benefits, making it a wonderful addition to your culinary repertoire. Try making this chutney for breakfast or as a snack for your next family meal, and enjoy the authentic taste of Tamil Nadu!
