Need To Have
- Chopped Vazhaithandu/Banana Stem - 2 cups
- Mustard Seeds - 1/2 teaspoon
- Dried Red Chilly - 1
- Curry Leaves - 10
- Yogurt/Curd - 11/2 cup
- Turmeric Powder - 1/4 teaspoon
- Asafoetida - 1/4 teaspoon
- Salt to taste
- Grated Coconut - 1/4 cup
- Cashews - 4
- Chana Dal - 2 teaspoons
- Green Chillies - 2
- Fenugreek Seeds - 1/4 teaspoon
Roast the chana dal, fenugreek seeds and the green chillies in a little oil, then grind it along with the coconut and cashews into a fine paste and keep. Cook the chopped vazhaithandu/banana stem with about 1/2 cup of water and salt.
Once it's cooked, add the ground paste, mix, then add the yogurt and turmeric, bring it to a boil and remove.
Heat a little oil, add the mustard seeds, once it starts spluttering, add the dried red chilly and asafoetida, followed by the curry leaves, remove and add it to the cooked kootu and serve.
If you like the flavor of coconut oil, then you can use it.
Vazthaithandu takes about 5 to 7 minutes to cook.