Banana Stem Dal (Vazhai Thandu Thuvaram Paruppu Kootu)

4.50 from 2 votes

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Banana stem is well known for its many nutritional health benefits. This vegetable is used in different forms during summer including banana stem spiced buttermilk.
I have made a complete meal companion using this vegetable.
Enjoy this dal mixed with rice and ghee. It is also a best accompaniment for kara kuzhambu rice, rasam rice and chapathi.
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Served AsDinner, Lunch
CuisineSouth Indian
Recipe Taste Salty, Savoury
Servings 4
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Ingredients
  

  • ½ cup toor dal
  • ¼ tsp teaspoon Turmeric Powder +¼ more
  • 2 cup banana stem cleaned and chopped
  • ¾ cup onion finely chopped
  • ¼ teaspoon red chili powder
  • Salt as required
  • 1 green chili
  • teaspoon garlic paste roughly ground
  • teaspoon Ginger paste roughly ground
  • Water as required
  • 4 tablespoon coconut finely grated(Using poo thiruval)
  • Oil or ghee as required
  • ¾ teaspoon mustard seeds
  • 1 teaspoon urad dal
  • 5 pepper corns
  • 1 teaspoon cumin seed
  • 1 pinch asafoetida
  • 1 red chili
  • 10 curry leaves
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Instructions
 

  • Pressure cook toor dal with ¼ tsp turmeric powder using required amount of water. It should not be very mushy. Cook in a way that the dal retains its shape completely.
  • Release the pressure and transfer the cooked dal into a bowl.
  • In the same cooker add chopped banana stem, ¼ tsp turmeric powder, salt, onion, green chilli, red chilli powder, garlic and ginger.
  • Add little water and pressure cook the vegetable for 2 or 3 whistles, depending on the tenderness of the vegetable.
  • Once the pressure is released, add the cooked dal into the cooked vegetable.
  • Check for salt and add some more salt if needed.
  • Boil the mixture until a thick dal consistency as given in the picture is obtained.
  • Add grated coconut when the mixture is still hot.
  • Heat oil / ghee in a small pan.
  • Add mustard seeds and allow them to splutter.
  • Add urad dal, pepper corns, cumin seeds one by one and allow them to fry in oil / ghee until golden brown.
  • Add a generous pinch of asafoetida, red chilli and curry leaves.
  • Turn off the stove and mix this tadka into the dal mixture.
  • Garnish with coriander leaves and serve the yummy banana stem dal as a part of your meal.

Notes

After you chop the banana stem, soak them in buttermilk / salt+turmeric water / water drained from rice before cooking, so that it does not turn black.

Please appreciate the author by voting!

4.50 from 2 votes

Recipe Nutrition

Calories: 139 kcal | Carbohydrates: 27 g | Protein: 4 g | Fat: 2 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 59 mg | Potassium: 522 mg | Fiber: 6 g | Sugar: 12 g | Vitamin A: 252 IU | Vitamin C: 80 mg | Calcium: 77 mg | Iron: 2 mg
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Rajeswari Annamalai
Rajeswari Annamalai

Software professional turned into home maker and baker :)

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