Vaazhaithandu Mor Kootu / Banana Stem Mor Kootu

Banana Stem called as "Vaazhaithandu" in Tamil and "Arati Duvva" in Telugu is widely used in South Indian Cuisines. Tender Plantain stem is widely used in making dals, kootu, curry, stir fries or even in salads. Extracting the nutritious stem from the covered layers looks like a tedious process but the effort is really worthy. Inclusion of the banana stem in your daily menu prevents you from stomach related problems, prevents kidney stones and helps in weight reduction etc., Previously it was quite difficult to see Banana Stems in our Indian markets but recently I have been getting this precious stem in many Indian stores and I could not resist my hands grabbing one stem. Today I am blogging another recipe of this stem called as "Vaazhaithandu Mor Kootu".  Process of making this Mor Kootu is easier and it has a refreshing taste and it blends well with any Kara Kuzhambu or Vathal Kuzhambu in a meal.

Ingredients

1 Medium Size Banana Stem
Channa Dal - 1 tbsp
Salt - To Taste

For Ground Paste
Thick Curd - 1 tbsp
Fresh Coconut Flakes - 1 tbsp
Cumin Seeds - 1 tsp
Green Chillies - 2 Medium
Rice Flour - 1/2 tsp

For Tempering
Mustard Seeds - 1 tsp
Curry Leaves - 5 or 6
Dry Red Chillies - 2
Urad Dal - 1/2 tsp
Hing - 1 Dash

Method

• Remove the outer covers from the banana stem and extract the inner edible stick carefully.  
• To see how to clean and get the banana stem stick, please see the previous post of mine in the link :    Banana Stem Poriyal
• Soak the channa dal into warm water for 15 minutes.  Grind the paste with the ingredients as mentioned above into a thick paste and keep it ready.
• In a cooking vessel, half cook the channa dal along with some water. Add chopped banana stem pieces into the half cooked channa dal. Let them cook on medium flame till the banana stem gets completely cooked. Add little water into the vessel if required while cooking. Do not add more water for cooking as the water content in the banana stem itself would be sufficient to get them cooked.
• After the channa dal and banana stem get cooked, add the grounded paste into the vessel along with some salt. Mix them well and allow them to cook again for 2-3 minutes on medium flame.
• Finally do the tempering and pour them over the cooked content in the vessel. Mix them well and enjoy with good accompaniments in your meal.