Vazhaithandu Kootu

🔥 Prep

• Clean the 250 g Banana Stem: Remove the outer fibrous layers until the tender core is reached. Cut into thin rounds, removing the fibers between each round with your finger. Chop the rounds into small cubes. Immediately immerse in water mixed with a little buttermilk or turmeric to prevent discoloration.
• Rinse 50 g Moong Dal thoroughly under running water until water runs clear.
• Grind 3 tbsp Grated Coconut, 1 tsp Cumin Seeds, and 2 pcs Green Chillies with 2-3 tbsp water into a smooth paste. Set aside.
• Measure out 1 tsp Mustard Seeds, 1 tbsp Oil, 10 pcs Curry Leaves, 1 tsp Salt, and 200 ml Water.

🔥 Cook

• 1. Heat a pressure cooker or heavy-bottomed pot over medium heat. Add the drained banana stem cubes and 50 g Moong Dal.
• 2. Pour in 200 ml Water and add 1/2 tsp Salt (reserve remaining for later). Stir well.
• 3. Pressure cook for 2 whistles (approx. 8-10 minutes on medium heat) or cook covered in a pot for 15-20 minutes until the dal is mushy and banana stem is tender. Allow pressure to release naturally.
• 4. Once cooked, mash the dal-banana stem mixture lightly with the back of a spoon. Bring to a gentle simmer on low heat.
• 5. Add the prepared coconut-cumin-green chilli paste and the remaining 1/2 tsp Salt. Mix thoroughly.
• 6. Cook for 3-4 minutes on low heat until the raw smell of the paste disappears and the kootu thickens to a semi-dry consistency. Turn off the heat.
• 7. Heat 1 tbsp Oil in a small tadka pan over medium heat. Add 1 tsp Mustard Seeds and let them splutter for 10 seconds.
• 8. Add 10 pcs Curry Leaves and fry for 5 seconds until crisp. Immediately pour this tempering over the cooked kootu. Cover with a lid for 1 minute to trap aromas.

🔥 Serve

• Serve hot mixed with steamed rice and a dollop of ghee.
• Pair with a side of spicy potato fry (urulai kizhangu varuval) or appalam (papad).
• Accompany with a simple rasam or mor kuzhambu for a complete South Indian meal.