Vazhaithandu kootu Recipe | Banana Stem kootu Recipe
Kootu is one of south Indian sidedish which is prepare with
vegetables and Dal. It can be had with rice and any puli kulambu or valthal
kulambu. It is very simple to prepare as well as healthiest too.
Click here for more kootu Recipe
Preparation
time: 10 minutes
Cooking
time:20 minutes
Total
times:30 minutes
Serving: 3
Course:
Side dish
Cuisine: south Indian recipe
Ingredients:
250
Gram Vazhai thandu (Banana stem)
25
Gram Moong dal
1
pinch hing(Perungayam)
1
tsp turmeric power
Salt
as needed
Water
as needed
For Grinding:
5
tblsp Grated coconut (1/4 cup)
3
Garlic (Peeled)
2
Green chilies
½
tsp cumin seeds
6
sambar shallots
For tempering
1
tblsp cooking oil
½
tsp Mustard seeds
1
sprig curry leaves
1
sambar shallots, chopped
For garnishing:
Few
coriander leaves
Preparation:
1. Grinding the grated coconut,
garlic and cumin seeds as fine paste and keep aside
2. Transfer the sambar
shallots and green chilies to the blender, grind it as a smooth paste
Method:
(1 Cup = 200 ml)
1. In a pot add 1 cup of
water. When the water start to boil add Vazhaithandu and Moong dal. let them
cook until Vazhaithandu is half cooked
2. Add Hing and turmeric
powder to the kootu let it boil for a minute
3. Add Grinded coconut and
sambar shallots & green chilie paste to the kootu let it cook until the raw smell of grinded paste disappear
4. Garnish with coriander
leaves
5. Meanwhile in a pan add 1
tsp oil and mustard seeds, when it crackle add sambar shallots
6. When shallots turns
brown add dry chilies and curry leaves
7. Pour the tempering over
the Vazhaithandu kootu and mix well
8. Serve the Vazhaithandu kootu
with hot rice and puli kulambu or valthal kulambu
Step by Step Pictorial
instruction
In
a pot add 1 cup of water
When the water start to boil add Vazhaithandu
and Moong dal. let them cook until Vazhaithandu is half cooked
Add Hing and turmeric powder to the kootu let it
boil for a minute
Add Grinded sambar
shallots & green chilie paste to the kootu
Add Grinded coconut and mix well
Mix well let them cook till the masala smell disappear
Garnish with coriander leaves
Meanwhile in a pan add 1 tsp oil and mustard
seeds, when it crackle add sambar shallots
When shallots turns brown add dry chilies and
curry leaves
Pour the tempering over the Valaithandu kootu and
mix well
Serve the Vazhaithandu kootu with hot rice and
puli kulambu or valthal kulambu
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