Heat a pan with oil, temper with mustard and curry leaves. In a pressure cooker base, heat oil and splutter mustard seeds, urad dal, cumin seeds, hing and curry leaves. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM. I have only seen this version being made with one vegetable. Wash and chop raw banana stem into small pieces. Heat a pan with oil, temper with mustard and curry leaves. Kootu is a Tamil dish, made of vegetable and lentils and are semi-solid in consistency, i.e., less aqueous than sambhar, but more so than dry curries. Whereas for normal kootu we just grind cumin + coconut + dry/green chillies. If there is excess water, use it to grind the paste. Banana Stem Kootu/Vazhaithandu Kootu is unlike other Kootu which is combination of veggies and lentils, this one just the vegetable in yogurt with ground coconut and chilies paste. Pudlangai poricha kootu with channa dal is pretty famous but again there are so many versions. The Poricha Kootu concept is more of a TamBrahm cuisine where the gravy is seasoned with peppercorn and a ground masala and uses different water vegetables. As long as family likes it nothing else matters. Reply Delete Replies Reply cookingwithsapana 4 October 2017 at 16:05 Such a healthy and comforting looking kootu. Let the urad dhal fry well do not burnt. Vazhakkai Milagu Kootu is a delicious recipe of plantain stem,cooked in a curry made from freshly roasted masala, that adds great flavours to the curry. Pudalangai Kootu is a very quick and yummy traditional kootu variety. The nature of this veggie is like that so even if it get cooked well it will be crunchy. Simmer till the gravy is well cooked and done, this takes about 5 to 7 mins. Vazhaithandu / Banana stem has lots of healthy benefits and it is very delicious vegetable. but looks tempting with rice. My MIL tried this vendakkai kootu (Lady’s finger kootu) with tomato, coconut and moong dal after tasting in a hotel/ restaurant. In this kuzhambu instead of using mixed vegetables, we are just going to use only fiber rich Vazhaithandu (Plantain Stem). Vazhaithandu Poricha Kootu, a typical dish from the Tamil Cuisine, is an easy side dish made for meals and served with rice. Banana Stem Sabzi Recipe With Curry Powder is a semi dry sabzi that is made by stir frying the banana stem. Peel the stem's outer side and cut into thin slices. When I narrated how I made, I was told they don't add onions or tomatoes and mostly more of a pepper. South Indian recipes are known for the use of traditional spices that are grown in their own region. Prep time : 10 mins, Cook time : 15 mins, Serves : 4 « Chow Chow Mor Kuzhambu | How to make Mor Kulambu, Blogging Marathon page for the other Blogging Marathoners doing this BM, Zambian Beans with Tomatoes, Onions and Green Bell Pepper ~ Z for Zambia, Char Dal Tadka | How to make Yellow Dal Tadka. I share my lunch with my colleagues and always look forward to different cuisines landing on my plate. My kind of dish. Add hing. Finally I have done my clicking and here is the scrumptious recipe. Salt                              - as needed, Oil                                - 1 tsp, Red chilli                     - 1 break into pieces. 2 cups Banana Stem Meanwhile make a fine paste of grated coconut, red chilli and cumin seeds by adding little water. Cut into small pieces and put it in a bowl of water. A Pinch Turmeric Powder Pressure cook chopped vazhaithandu along with cumin seeds, pepper, turmeric powder for 2 whistles. 12 Comments. Made with moong dal, broad beans and a hint of tanginess with tomato. . I wanted to make vazhaithandu more kootu which is my most favourite. Handful Curry Leaves Notify me of follow-up comments by email. My avva makes awesome more kootu and I am a big fan of her cooking and will post the recipe soon. Finely chop the vazhathandu and put in a bowl of water with a spoon of buttermilk/curd until use. The dish is quite easy to make unless you take the cleaning and chopping of banana stem. A touch of yogurt to add in a tinge of sourness, South Indian curry powder, cumin powder and chilli powder are added to make it flavourful. We need to chop the vazhathandu and soak it in this buttermilk The first thing we need to do is to slice the vazhathandu into circular discs. Dry roast the pasi paruppu until … Once it cooked add cooked toor dhal and mix well. Once pressure releases grind the boiled vazhaithandu along with the water and strain the pulp. I had Aratikaya Masala Vepudu, Chow Chow Mor Kuzhambu and these surely make a delicious lunchtime dishes, served with rice. Vazhaithandu Mor Kootu (banana stem in spiced yoghurt kootu) Without much further ado, lets get to this variation of this Zucchini Kootu. 1 tsp Cumin Seeds First Lets prepare the Vazhathandu (Plantain Stem). Padpe Uppukari Harive Soppu Palya Recipe is a lovely South Indian Style Spinach stir fry. Podalangai/Snake Gourd Poricha Kootu Whenever I want to cook a quick meal I opt for the pressure cooking method, which not only saves time, but preserves nutrients and helps in using minimum oil. As a child I never liked kootu, but over the years my taste buds have changed and now I love these simple and comforting dishes. The masala paste went into this kootu will definitely makes this kootu more flavourful and delicious to have without any hesitation. Pour this to the simmering gravy. Its just delicious :-)  It will go well with dosa too. I love the curry taste and wanted to recreate at home with banana stem. The other two being Mor kuzhambu and sambar. Add curry leaves and asafoetida. I make this type of kootu with cabbage and thta reminds me that it is not yet on the blog, Looks very delicious valli. Vazhaithandu Poricha Kootu, a typical dish from the Tamil Cuisine, is an easy side dish made for meals and served with rice. Does this dish has a medley of vegetables or made with a singe vegetable from that list you mentioned? If you are looking for a hearty wholesome dish to be served with rice, this would surely be it. Step by step pictures recipe.I make broad beans kootu rarely but still was surprised to realize I have not posted avarakkai kootu and avarakkai poriyal in my blog. Heat a tsp of oil, fry urad dal, pepper, jeera and red chilli, when dal turns golden brown, switch off the flame and add … Do not worry if the vazhaithandu is crunchy. Vazhathandu kadalai paruppu pulippu kootu (banana stem chana dal kootu) Pulippu kootu is one of the three classic, traditional main courses (kuzhambus) served in any Iyengar feast. Kathirikai Puliyita Poritha Kuzhambu is a traditional Kuzhambu made using Brinjal. Vazhakkai kootu or Raw banana kootu is a nice variation to the usual vaalakkai cuury and podimas. Generally Pulippu kootu is made whenever mor kuzhambu is made to balance the dal content in the feast. Vazhai thandu kootu/vaazhai thandu recipe/vaazhaithandu kootu recipe. That's it. It's new but dish for me!! Heat ghee in a pan add items mentioned under tempering and add this water, allow boiling for 3 to 5 minutes. We make a kootu similarly but the coconut is added directly. The Poricha Kootu concept is more of a TamBrahm cuisine where the gravy is seasoned with peppercorn and a ground masala and uses different water vegetables. Its an easy recipe to make, if you manage to prepare the Banana stem the previous day. Pudalangai Poricha kootu , a Snake gourd based stew that is cooked using moong dal. Take a vessel add 2 cups of water and add 1 tablespoon of curd and stir well and set aside. TADKA IDLY / SEASONING IDLI / THALIPPU IDLI / MASA... ARISI PARUPPU PAYASAM / AKKI KADLE BELE PAYASA. It is rich in fiber and very good diet for diabetic patients too. Keep them immersed in water or buttermilk till use to avoid discoloration. Whenever I see this in Indian store I just grab three to four stems and the whole week I prepare vazhaithandu dishes in alternative days. Once the pressure falls down, drain the stem from the buttermilk and add the pan along with onions and tomatoes. Add needed salt. Plantain stem is a nutritional rich veggie. The Poricha Kootu concept is more of a … Pour this to the simmering gravy. … It can be served with Rasam or any Kuzhambu variety. In our home, we used to make this during any poojas performed at home and for over all for for all traditional functions performed at home.the recipe includes chilies,tamarind,jaggery and thus gives a great taste when mixed with plain rice or as a accompaniment for any other rice. Wash and take the dals in a pressure cooker along with turmeric powder and cook for 3 whistles. Plantain flower puli kootu Ladiesfinger Kootu Keerai masiyal Bottle gourd kootu Plantain stem Yogurt kootu/vazhaithandu mor kootu This is just so delicious. Vazhaithandu / Banana stem has lots of healthy benefits and it is very delicious vegetable. Also, you will see a wide use of coconut, red chilies, rice, urad dal and other cereals in these recipes. It is very easy recipe and try to have this healthy vegetable atleast once a week. 3/4 cup Toor Dal Allow to boil and cook for 5 mins in medium flame. The dish did end up being very tasty and we all enjoyed. Keep it aside. This is part of the theme Meal Time Dishes, under BM#95, Week 2. Cook for another 5 mins. Alternatively, you can also cook the vegetables in a pan, but will take a longer time. 1 small Tomato Remove the fibers and I have explained in my earlier posts about how to cut the banana stem. Poricha kootu looks yummy.. usually try this for my lunch box.. Allow to boil. Peel and chop the Banana Stem into 1/4 inch pieces, and soak in buttermilk until you are going to use it. Once the pressure falls down, drain the stem from the buttermilk and add the pan along with onions and tomatoes. As I mentioned in my earlier post vazhaithandu is one of my favourite vegetable and we get this very rare in Houston. Love this kootu of yours. 1/4 cup Chana Dal Valli, I am going to try this. This Plantain Stem Stew (Vazhathandu kootu) is a delicious and healthy dish. Pressure cook tuar dal with 1½ cups (approx) of water, water levels immersing the dal for 4 to 5 whistles. Keep aside. Add 1/4 cup of butter milk in the water so that the color the stem will not change. Simmer till the gravy is well cooked and done, this takes about 5 to 7 mins. Hope all the dishes were enjoyed! I have never cooked anything with banana stem . Poricha Kuzhambu is a mixed vegetable kuzhambu without tamarind. Its procedure is very similar to our poricha kuzhambu. When the pressure falls down, add this ground masala to it and bring to a boil. It’s similar to Poricha Kuzhambu but with Tamarind. I said whatever the recipe naturally had to evolve and that's what I was going to call it. I made this kootu many times and somehow I missed to click here and there and so it took long time for posting this. this video shows about kootu prepared with vaazhaithandu or banana stem. Vazhaithandu is one vegetable I miss so much as we don't get it here. Pressure cook vazhaithandu allowing for 3 whistles. Pizza Party Platter | Ideas for Pizza Party. You can add pepper instead red chillies and green chillies also can be added. If you are using other vegetables, it's very easy to make. This is an interesting version of dal.. a sure it is rich in flavours with so many good and flavourful ingredients!! When the pressure falls down, add this ground masala to it and bring to a boil. Heat oil in a small pan and splutter mustard seeds and add urad dhal and red chillies. Good one. Avarakkai kootu is a simple south Indian vegetable side dish for rice. love this dal recipe. I had 3 cups of the chopped vegetable. 3 tbsp Coconut. While the vazhaithandu is getting cooked, lets prepare the coconut-spice paste. Take the ingredients listed for masala and grind to a smooth paste. Carrot Kootu Recipe - South Indian Kootu Recipes - Sharmis Passions Carrot Kootu Recipe is from amma, I love carrot kootu even when I was reluctant in touching veggies.Now mittu takes after me, she loves to have this with rice and ghee.Today I made this carrot kootu after such a long time so thought to blog it as well, I also planned a lunchbox menu with...Read More » Wow.. very interesting and healthy recipe.. never tried and use banana stem. Using it in paste would make the kootu creamier and the addition of pepper would make it nice and spicy. Cook vazhaithandu in a kadai / pan by adding a cup of water. Your email address will not be published. Add hing. All that matters is the taste and a bonus is, one more recipe to blog . 1 tsp Mustard SeedsKulambu Recipes. Add enough water and pressure cook again for a couple of whistles. I have posted sambar and poriyal as well raitha too. 1/4 tsp Asafoetida I have posted sambar and poriyal as well raitha too. VAZHAITHANDU PORICHA KOOTU / BANANA STEM PORICHA K... MAA LADOO / POTTUKADALAI LADOO / ROASTED GRAM LADOO, BAGARA BAINGAN / HYDERABADI BAGARA BAINGAN. Wash and take the dals in a pressure cooker along with turmeric powder and cook for 3 whistles. 1 tsp Pepper Corn 1/4 cup Onion, 5 to 6 Dry Red Chillies Peel and chop the Banana Stem into 1/4 inch pieces, and soak in buttermilk until you are going to use it. My Grand mother used to make this yummy dish. In a mixer jar, take grated coconut, cumin seeds, green chili and besan and grind everything to a fine paste In a vessel, add the curd and whisk well. However, you can always try using more if you want Suma..:). Add enough water and pressure cook again for a couple of whistles. Vazhaithandu Poricha Kootu, a typical dish from the Tamil Cuisine, is an easy side dish made for meals and served with rice. For poricha kootu, we roast urad dal, red chilies, coconut, cumin and pepper corns. 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