Vazhai Thandu is the stem of the banana tree and is obtained after they cut the tree. The method of preparing vazhai thandu is given in my kitchen basics blog. My mom saw this recipe in a cook book and asked me to prepare once when she visited me. It is very easy to prepare and it goes very well with rice and vazhai poo kulambu. Yesterday we had a satisfying meal with this combination. You need fresh curd for this pachadi. The taste reminded me of mor kulambu but it is on a thicker side.
Ingredients:
Vazhai Thandu-1cup(chopped into small cubes)
Curd-1cup
Green Chillies-2-3
Grated Coconut-4tbs
Cumin Seeds-1/2tsp
Coriander Leaves-2tbs
Salt-to taste
Oil-1tbs
Mustard-Urad Dhal-1tsp
Curry Leaves-1 sprig
Procedure:
1. In a pan heat oil and add mustard and urad dhal.
2. Add curry leaves.
3. When they crackle add the chopped stem and saute for a minute.
4. Grind coconut, green chillies, coriander leaves and cumin seeds to a coarse paste.
5. Add this paste to the cooking pan and add 1/4cup of water along with salt.
6. When the mixture boils, reduce flame, cover the pan and cook the banana stem until it is completely cooked.
7. Let the mixture become dry.
8. Switch off stove and allow it to cool.
9. At the time of serving, add the curd, mix well and serve immediately.Labels: BANANA STEM, PACHADI, RAITHA, SIDE DISHES, SOUTH INDIAN DELICACIES
