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.