Vazhaithandu Thogayal / Plantain Stem Chutney

Thogayal is a South Indian chutney prepared using dhal, red chillies and coconut as main ingredients. In this recipe I have tried adding plantain stem (Vazhaithandu in Tamil)  to the Thogayal. It tastes great and no one will find out the plantain stem in that. 

Try this healthy fibre rich thogayal / thuvaiyal and give your feedback.

PREP TIME

10min

COOK TIME

5 minute

TOTAL TIME 

15 minutes

                                                                                                                                                   

Recipe for Vazhaithandu Thogayal / Plantain stem chutney

Recipe type: Chutney / Accompaniment 

Cuisine:  South Indian

Serves: 3 to 4 approximately

Ingredients:

Plantain stem -  1 cup(chopped)
Urad dhal/ Channa dhal - 2 tbsp
Red chillies -2 to 3
Tamarind - a small piece
Asafoetida - a pinch

Coconut(grated) - 1/4 cup
Oil - 2 tsp

Directions:

Remove the outer layer of the banana stem. Cut into roundels, removing the thread like fibre and discard them. Chop that into small pieces.

To prevent darkening, put them in a diluted mixture of water and buttermilk.

Heat oil in a pan, roast Urad dhal, red chillies and tamarind for a couple of minutes over medium heat till dhal turns golden brown in colour. Allow it to cool.

Take a mixie jar add the chopped plantain, grated coconut, salt, asafoetida and the urad dhal mixture.  Grind it to fine paste.  Add water if necessary.

The consistency of thogayal have to be thick;but you can modify the consistency and spice level according to your choice!

Serve this healthy thogayal as a accompaniment for rice, idli and dosa as well!

Plantain Stem / Vazhai Thandu Juice

Plantain Stem Juice is a refreshing, healthy and tasty treat for all!

It helps in managing kidney stones, detoxifying the body and also for weight loss.  It is rich in vitamins & minerals especially high in fiber, vitamin B6 and potassium.

Try this and include in your routine for a healthy living!

Ingredients:

Plantain stem - 1 cup
Curd / Yogurt - ½ cup
Water - to dilute
Salt - to taste
Pepper Powder - ½ tsp
Lemon juice - 1 to 2 tsp (optional)

Directions:

Remove the outer layer of the banana stem.  Cut into roundels, removing the thread like fiber and discard them.  Chop into pieces.

Plantain Stem Stir Fry / Vazhai Thandu Poriyal

Plantain stem poriyal is an easy to make, healthy stir fry that can be served as an accompaniment to rice. It is an excellent source of fibre and pottasium; also helps in overall functioning of the digestive system.

Try this recipe and include in your meal for a healthy living!

Ingredients:

Plantain Stem - 1 medium sized
Onion - 1 (finely chopped)
Split moong dhal - 2 tbsp

Turmeric powder - ½ tsp
Salt - to taste
Grated coconut - 1 to 2 tbsp
Butter milk / Yogurt - ¼ cup plus water

For Seasoning:

Oil - 2 to 3 tsp
Mustard seeds - 1 tsp
Urad dhal - ½ tsp
Red chillies - 2 to 3 (adjust according to your spice level)
Curry leaves - 1 sprig

Directions:

Soak moong dhal in water for about for 20 to 30 minutes and keep aside.

Remove the outer layer of the banana stem.  Cut into roundels, removing the thread like fibre and discard them. Chop that into small pieces.

To prevent darkening, put them in a diluted mixture of water and buttermilk.

Heat oil in a kadai; add all the ingredients under "For seasoning" one by one.

Once it crackles, add chopped onion and fry till onion becomes translucent (strain the water from both moong dhal and plantain stem before cooking).

Now add the chopped plantain stem, soaked moong dhal, salt and water (just to immerse the plantain). Give it a mix.

Close a pan with lid and cook till the it becomes soft and water dries up.

Sprinkle grated coconut and give it a thorough mix; Plantain stem poriyal is now ready to serve!

Note:

You can also substitute green chillies for red chillies.

Vazhalai Thandu Mor Kootu (Plantain stem with Yoghurt)

Kootu is a basically a south indian dish. It is in semi solid consistency mostly consists of vegetables and dhal or curd. In this receipe I have used plantain stem which is rich in pottassium and fibre.

Ingredients:

Vazhalai Thandu / Plaintain stem - 1 cup
Yogurt / curd - ½ cup
Salt

For seasoning:
Mustard seeds – ¼ tsp
Curry leaves – few
Red chilly - 1 (optonal)
Asafoetida – a pinch
Oil - 2 tsp

To Grind:
Cumin seeds – ½ tsp
Coconut - 2 tsp
Green chillies – 1 or 2

Directions:

Remove the outer layer of the banana stem.   Cut into roundels by removing the thread like fiber in that. Chop that into small pieces.

To prevent darkening, put them in a diluted mixture of water and buttermilk.

Grind the coconut, green chilli and cumin seeds by adding very little water; keep aside.

Take a kadai; cook plantain stem with little water and salt.

After it is done, add the coconut, greenchilli and cumin seed paste.

Mix well and allow it to cook for 5 minutes ( If you feel the mixture is not thick enough, add a tsp of rice flour to that and mix well).

Turn off the gas. Once it is cooled, add curd and mix well.

Season  it with the above mentioned ingredients. 

Serve as an accompaniment to any spicy gravy (kara kuzhambu) with rice or eat as it is as a salad.