Vazhai Thandu Kootu – Vaazhaithandu Mor Koottu – Banana Stem Curd Gravy
Vazhai Thandu Kootu – Also known as Vaazhai Thandu Mor (Buttermilk) Koottu is a tasty gravy made by cooking banana stem with curd, spices and coconut. This curd based gravy made from banana stem (called as Vaazhai thandu in tamil) is a great accompaniment for rice varieties like Sambhar rice, Kuzhambu rice and goes well with Chapathis/Rotis too.
The name “Vazhai Thandu / Banana stem” may not tickle your taste palates right away, but believe me, banana-stem gravy would taste awesome, if prepared this way. I used to take my plate and run away, whenever I heard the name Vaazhai Thandu in my home. I never even bothered to taste it thinking that it would not be tasty. How very wrong I was!! Out of my health-consciousness and “lose-weight” syndrome (Yes, Banana stem can help reduce fat and weight), I bought Vazhai Thandu last week and prepared this “Vaazhai thandu more koottu” and I was so surprised that I liked it very much. It was so good with my chapathi like any other yummy gravies. Damn my prejudice!! I have been missing this tasty and healthy gravy for a really long time. 🙁
Health Benefits of Banana Stem – Vaazhai Thandu:
- Banana stem is very useful, if you are planning to lose your weight in a healthy way.
- Vazhai Thandu has high fiber content.
- It would cure the problem of kidney stones, when Vazhai Thandu Saaru – Banana stem juice is consumed regularly.
- Anemic and Diabetic people are recommended to eat more banana stem or its juice.
- Banana stem can prevent constipation and ulcer.
- This Balle Dindu is rich in anti-oxidants.
- Banana stem is very good for morning sickness. Pregnant women can take this to get relieved from Nausea.
We, Indians use all parts of plantain like stem, fruit, flower, raw banana in our cuisines and we use banana leaves as plates while dining. It has got so many medicinal and nutritional values which we should not miss. I have been including banana flower and banana stem a lot these days in my dishes. By nature, banana stem and banana flower don’t have very tasty flavors, they are kind of plain. As I am so picky about my food’s taste, I find out recipes from my relatives/friends that would make those dishes very tasty. One such thing is vaazhai thandu more koottu which came out very well for me. I hope you guys would also enjoy this healthy koottu as much as I did. Over to “Banana stem-curd gravy” – Vazhai Thandu More Kootu Recipe from Home-Making-Delight with step by step photos..
Vazhai Thandu Kootu – Mor Koottu Recipe – Banana Stem Curd Gravy
Banana stem – Plantain stem in English is called as Vaazhai Thandu in Tamil, Balle dindu in Kannada, Unnipindi in Malayalam, Arati dantu in Telugu & Kele ka guda in Hindi.
Curd based Banana Stem Gray | Vazhai Thandu Mor Kootu Recipe | Balle Dindu Gravy | unnipindi Koottu | Arati dantu koottu | Kele ka guda Gravy Recipe
- Serves – 3
- Cooking Time: 10 minutes
- Preparation Time: 15 mins
1) Vazhai Thandu (Banana Stem / Plantain stem) – half
2) Thick Curd – 3/4 cup
3) Salt – as needed
4) Asafoetida – 1 tsp
1) Grated coconut – 4 tbsp
2) Cumin powder – 2 tsp (Or cumin – 3 tsp)
3) Fried gram dhal (pottu kadalai) – 2 tsp
4) Ginger (An inch piece) – 1
5) Green chillies – 2 medium
1) Curd – 1 tbsp
2) Turmeric powder – 1tsp
3) Water as needed
1) Coconut oil – 2 tbsp
2) Mustard seeds – 1 tsp
3) Curry leaves – 2 tbsp
Cutting and cleaning:
- Mix turmeric powder and curd in water and mix well.
- Peel off the outer layer of the banana stem. Nowadays, vazhai thandu is available without the outer portion. Slice it into thin round shaped pieces. As you cut each slice, you can see thin thread-like fibers coming out of it. Use your index finger and swirl it around so that you can easily remove that.
- As and when you cut the pieces, drop them into the buttermilk-turmeric mixture to avoid discoloration.
- Grind all the ingredients as a paste given under ‘To Grind’ by adding little water and keep the mixture ready.
- Once you are done cutting, remove the pieces from the buttermilk mixture and add some water and pressure cook it for 3 whistles. Alternatively, you can add it in boiling water and let it get cooked.
- Heat a pan/kadai and add the cooked banana stem pieces to it along with the water it had. Add the ground paste it it and cook for 3 minutes.
- Add the salt and cook until it gets mixed well with the vazhai thandu pieces. Add hing too.
- Now, temper the items given under ‘To temper” and add to the gravy and switch it off.
- Let it cool down. Once it is cooled down, add thick curd to it and mix well.
- Garnish with chopped cilantor. Your Healthy and Tasty “Vazhai Thandu Kootu – Banana stem More Koottu” is ready to be served with your rice/Chapathi. 😉
- Use thick curd to get the best taste out of your Vaazhai Thandu Mor Koottu.
- Don’t add curd when the banana stem gravy is on the stove or it is hot. Otherwise, the curd won’t get blended properly.
- Using coconut oil for tempering is highly recommended for this Mor Koottu.
- DO NOT forget to put your chopped pieces in butter milk. Or, it would turn black. I have heard people using lemon juice instead of butter milk to prevent discoloration. You can try, if you want.
- I had prepared both rice and chapathi when I prepared this curd-based gravy. It was good with both of those. 🙂
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