![Vazhaithandu mor Kootu Vazhaithandu mor Kootu](https://c2.staticflickr.com/4/3856/18883050131_6c6d9c456a_z.jpg)
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](https://c2.staticflickr.com/6/5540/18257694474_319c4c07a1_z.jpg)
Vazhaithandu Mor Kootu Recipe | Plantain Stem Kootu with Curd | KootuRecipes
Ingredients
- Vazhaithandu/plantain stem - 1 medium sized
- Thick Curd - ½ cup
- Salt - as required
To Grind
- Coconut grated - ¼ cup
- Cumin seeds - ½ 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
![Vazhaithandu mor Kootu 1](https://c2.staticflickr.com/6/5523/18692557440_6c54c410a0_z.jpg)
Preparation :
![Vazhaithandu mor Kootu - preparation step 1](https://c2.staticflickr.com/6/5489/18257695914_582c2c3723_z.jpg)
![Vazhaithandu mor Kootu - preparation step 2](https://c2.staticflickr.com/4/3890/18692525798_088d2a735d_z.jpg)
![Vazhaithandu mor Kootu - step 1](https://c2.staticflickr.com/6/5508/18259601093_1fd490deab_z.jpg)
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](https://c2.staticflickr.com/6/5580/18883048451_be6d7ebcaa_z.jpg)
![Vazhaithandu mor Kootu - step 4](https://c2.staticflickr.com/4/3873/18880245845_7977521b37_z.jpg)
![Vazhaithandu mor Kootu 2](https://c2.staticflickr.com/6/5587/18694075689_25855ea2e3_z.jpg)
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 teaspoon 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.
Julia Roberts
Nice post. This is very healthy recipe.Thanks for sharing this post.
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