Vazhaithandu Mor Kootu Recipe | Plantain Stem Kootu with Curd | KootuRecipes

Mor kootu is another different variety of kootu made with curd/yougurt. Vazhaithandu/banana stem, keerai thandu, pumpkin, chow chow are the vegetables apt for making mor kootu. It tastes so unique and tasty. I make this mor kootu often in summer for its cooling effect.

Vazhaithandu is a healthy veggie and filling as it is rich in fiber. We include vazhaithandu in our diet as a simple stir fry made with coconut, this poriyal or mor kootu. I prefer this mor kootu rather than poriyal. Let’s check how to make this healthy vazhaithandu mor kootu.

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Vazhaithandu Mor Kootu Recipe | Plantain Stem Kootu with Curd | KootuRecipes

South Indian Tamilnadu style Vazhaithandu Kootu with curd/yogurt.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Kootu

Cuisine: South Indian

Author: Kalyani

Ingredients

• Vazhaithandu/plantain stem - 1 medium sized
• Thick Curd - 1/2 cup
• Salt - as required

To Grind

• Coconut grated - 1/4 cup
• Cumin seeds - 1/2 tsp
• Fried gram dal/pottu kadalai- 1 tsp
• Green chillies - 2

To Temper

• Oil - 1 tsp
• Mustard seeds- 1 tsp
• Urad dal - 1 tsp
• Curry leaves - 1 sprig

Instructions

Preparation

• Wash and clean the vazhaithandu. Then chop them to small cubes and  keep it immersed in buttermilk until use. Refer this
• link
• for detail steps on cleaning vazhaithandu. Heat a tadka pan and add the items to temper. Let the mustard seeds cracks and urad dal turns brown, then add curry leaves. Fry for a minute. Remove from flame and set aside.
• Grind coconut, green chillies,cumin seeds and fried gram dal in a blender with little water to a fine paste and keep it ready.

Method

• Take the chopped vazhaithandu pieces in a small vessel and add a cup of water and required salt to it. Cook them until the vazhaithandu becomes soft. Now add the coconut paste to the  cooked vazhaithandu and mix it slowly.
• Start boiling the kootu in low medium flame for 5 minutes or until the kootu consistency is reached. Then add thick curd to the kootu and mix well. Boil it for two more minutes and switch off the flame.
• Then add the tempered items to the kootu and mix it well.

Preparation :

1. Wash and clean the vazhaithandu. Then chop them to small cubes and  keep it immersed in buttermilk until use. Refer this link for detail steps on cleaning vazhaithandu. Heat a tadka pan and add the items to temper. Let the mustard seeds cracks and urad dal turns brown, then add curry leaves. Fry for a minute. Remove from flame and set aside.

2. Grind coconut, green chillies,cumin seeds and fried gram dal in a blender with little water to a fine paste and keep it ready.

Procedure :

1. Take the chopped vazhaithandu pieces in a small vessel and add a cup of water and required salt to it. Cook them until the vazhaithandu becomes soft. Now add the coconut paste to the  cooked vazhaithandu and mix it slowly.

2. Start boiling the kootu in low medium flame for 5 minutes or until the kootu consistency is reached. Then add thick curd to the kootu and mix well. Boil it for two more minutes and switch off the flame.

3. Then add the tempered items to the kootu and mix it well.

Serve the vazhaithandu mor kootu with steamed rice and any tangy kuzhambu of your choice. We had it with drumstick kara kuzhambu.

Notes :

• Don’t boil the kootu for more than 2 minutes after curd is added.
• Keep the flame in low to medium while boiling the kootu in order to avoid the bottom to get sticked.
• If the kootu is watery add a tsp of rice flour in the end and boil it for 2 minutes to make it thick.
• This kootu thickens with time so switch off the flame accordingly.