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

    last updated: Jan 21, 2020 by Kalyani

    Jump to Recipe Print Recipe
    Vazhaithandu mor Kootu

    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.

    Vazhaithandu mor Kootu 3
    Vazhaithandu Mor Kootu Recipe | Plantain Stem Kootu with Curd | KootuRecipes 1
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    Vazhaithandu Mor Kootu Recipe | Plantain Stem Kootu with Curd | KootuRecipes

    South Indian Tamilnadu style Vazhaithandu Kootu with curd/yogurt.
    Course Kootu
    Cuisine South Indian
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Calories
    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.

    Nutrition

    Serving: 3g
    Tried this recipe?Mention @gkfooddiary or tag #gkfooddiary!

    Vazhaithandu mor Kootu 1

    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.
    Vazhaithandu mor Kootu - preparation step 1
    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.
    Vazhaithandu mor Kootu - preparation step 2
    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.

    Vazhaithandu mor Kootu - step 1

    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.

    Vazhaithandu mor Kootu - step 3
    3. Then add the tempered items to the kootu and mix it well.
    Vazhaithandu mor Kootu - step 4

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

    Vazhaithandu mor Kootu 2

    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.

    You may also like:

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    Cabbage Kootu Recipe | Muttakos Kootu | Kootu Recipes
    Ponnanganni Keerai Kootu Recipe (with Moong dal)| Kootu Recipes
    Chow Chow Pepper Kootu Recipe | Chayote Kootu with Pepper | KootuRecipes
    « Palak Paneer Recipe | How to make Palak Paneer | Paneer Recipes
    Coriander Thogayal Recipe | Kothamalli Thuvaiyal | Thuvaiyal Recipes »
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    Comments

    1. Julia Roberts

      November 16, 2015 at 9:48 am

      Nice post. This is very healthy recipe.Thanks for sharing this post.
      south indian vegetarian restaurant

      Reply

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