Vaazhai Thandu or plaintain stem has numerous
benefits.We use it in kootu, Mor kootu, Pachadi and curry. The only difficulty
people find in using this is the removal of the fibres.To use a plaintain stem,
first remove the outer thick fibrous part peels off easily. Next you get to the
shiny layer which is not so loosely attached. This you need to cut vertically
all over the surface.
Next cut into thin round discs the stem which is
remaining. Now cut each disc into small cubes and put it in a vessel having
diluted buttermilk. This prevents the discolouration of the stem. Now take a
wooden skewer, insert it into the vessel with the vegetable and make a churning
like motion alternating in clockwise and anticlockwise direction. When you take
it out, you see that the fibre is collected to the skewer. Take that out and
repeat till all the fibre is removed.Drain the liquid completely and you are ready to cook the vegetable now.
INGREDIENTS
|
Plaintain
stem(cut)
|
1
cup
|
|
Tuvar
dal
|
1/4
cup
|
|
Turmeric
powder
|
ΒΌ
tsp
|
|
Coconut
scappings
|
2tbsp
|
|
Cumin
|
1tsp
|
|
Urad
dl
|
1tbsp
|
|
Red
chillies
|
3
|
|
Oil
|
1tsp+1
tsp
|
|
Asafoetida
|
1/4tsp
|
|
Mustard
seeds
|
1tsp
|
|
Salt
|
To
Taste
|
PREPARATION
Heat 1 tsp oil in a pan. Add the urad dal, red
chillies, cumin seeds and fry till the dal becomes brownish. Switch off the
fire. Let it cool. Now grind it along with the coconut into a smooth paste.
Keep aside.
Cook the tuvar dal in enough water in a pressure
cooker. Let it cool completely. Mash and keep aside
Add the turmeric powder to the cut vegetable, mix
well. Microwave it for 5 minutes , keeping it close. Let it cool.
Add oil to a pan, once heated add mustard seeds,
asafoetida and when it splutters, add the cooked vegetables, cooked dhal,
ground paste, salt and some water and let it boil for few minutes. Switch off
the fire and serve hot with thogayal and rice.