Vazhaithandu Mor Kootu Recipe | Plantain Stem Kootu with Curd | KootuRecipes
South Indian Tamilnadu style Vazhaithandu Kootu with curd/yogurt.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Kootu
Cuisine: South Indian
Calories:
Author: Kalyani
- 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
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.
Serving: 3g