Yay! Finally, I got to try my mom’s vazhathandu moor kootu. Thanks to my friend’s mom who gave me fresh home grown vazhathandu (banana stem) beautifully chopped and ready to go. Banana stem is rich in fiber and it has diuretic properties and is helpful for eliminating toxic wastes from the system. From a cooking perspective its so easy to work with.It cooks instantly and you don’t have to add a whole range of spices to enhance the flavor. Salt + lime juice does the magic! And if you are a health conscious person this is a perfect dish that is super healthy 🙂
How to chop banana stem:
Its a little tricky to chop the stem because of the fibers. When you buy banana stem from the store make sure you remove the outer (hard) layers.Once you have a nice cylindrical stem to work with cut it into thin discs using a knife. Now here comes the tricky part.When you cut the stem you will notice a lot of fibers, so using your index finger remove it from the stem and discard the fiber. Repeat this for the rest of the discs. Now once you have cut them into discs you can further chop it down to tiny squares or rectangles. Now you can store the chopped stem in diluted buttermilk.
1. Banana stem – 2 cups (chopped into squares)
2. Coconut (shredded) – 2 tbsp
3. Green chilli – 2
4. Cumin seeds – 1tbsp
5. Buttermilk – 1 cup
6. Coconut oil – 1 tbsp
7. Curry leaves (optional)
1. Boil chopped stem in a cup of water. The stem cooks very quickly and so it should be done in less than 5 minutes.
2. In the meantime, grind coconut, green chilli and cumin seeds into a smooth paste. Add a little water while grinding and you will get a nice paste.
3. Once the stem is cooked add ground paste and cook for about 5 minutes.
4. . Add buttermilk and cook for another 3-4 minutes. (Low flame)
5. Turn off the stove and add a few drops of fresh coconut oil for extra flavor.
If you are worried about the calories you can skip the coconut oil. Its a very healthy dish!
You can throw in some curry leaves if you like the taste. (optional)