Banana Stem Dal (Vazhai Thandu Thuvaram Paruppu Kootu)
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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.
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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
- 1½ teaspoon garlic paste roughly ground
- 1½ 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.
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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