Banana Stem Dal (Vazhai Thandu Thuvaram Paruppu Kootu)

April 11, 2018

•

Rajeswari Annamalai

1,469

Reads

Dinner, Lunch

Prep Time

0h

45m

Cook Time

0h

30m

Cuisine

South Indian

Yield / Serves

4 Servings

Category

Vegetarian

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.

Â½ cup toor dal

Â¼ tsp + Â¼ tsp turmeric powder

2 cup banana stem, cleaned and chopped

Â¾ cup onion, finely chopped

Â¼ tsp red chilli powder

Salt as required

1 green chilli

1 Â½ tsp garlic paste, roughly ground

1 Â½ tsp ginger paste, roughly ground

Water as required

4 tbsp coconut, finely grated(Using poo thiruval)

Oil / Ghee as required

Â¾ tsp mustard seeds

1 tsp urad dal

5 pepper corns

1 tsp cumin seeds

A pinch of asafoetida

1 red chilli

10 curry leaves

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.

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.