Vazhaithandu Kootu / Banana Stem Lentil Curry Recipe
South Indian Lentil Curry recipe using Banana Stem or Vazhaithandu with step by step pics and tips to clean and chop Banana Stem at home.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 3 people
- 2 cups Vazhaithandu or Banana Stem chopped 1 cup is 250 ml measurement. Also See Notes
- 1/2 cup Yellow Moong Dal
- 1 1/2 cup Water (1 cup to cook Dal + 1/2 cup to pressure cook Banana stem) (Extra water to soak dal + wash the vaizhathandu as required)
- 1/4 tsp Turmeric Powder or Haldi Powder
- Salt to taste
- FOR THE COCONUT GRAVY
- 1/2 cup Chopped Coconut pieces Add less if grated
- 1 tbsp Jeera or Cumin Seeds
- 4 nos. Whole Red Chillies
- 1/4 cup Water for grinding
- FOR THE TADKA OR TEMPERING
- 1/2 tsp Urad Dal
- 1/2 tsp Mustard seeds or Rai
- 1-2 nos. Whole Red chillies
- 1 tbsp Coconut Oil
- Curry leaves as required
First chop and immerse the Banana Stem or Vazhaithandu pieces in a mixture of buttermilk and turmeric powder.
Soak the lentils for 10 minutes (while chopping the banana stem).
Discard the buttermilk water and rinse once quickly.
Add salt and turmeric powder. Pressure cook the Banana Stem and the dal separately until the Banana Stem is slightly mushy. Do not overcook.
Prepare the Coconut gravy by grinding chopped pieces of coconut, whole red chillies and jeera or cumin seeds.
Heat a Kadhai or pan, add all the 3 ingredients together, adjust the consistency with required quantity of water and simmer for 5 minutes.
Switch off the flame and prepare for tempering.
Add a tempering in coconut oil with curry leaves, urad dal and mustard seeds along with whole red chillies. Serve piping hot with chapati or rice.
- Soak the vazhaithandu in buttermilk mixture until you plan to cook.
- It took 5 whistles for both the banana stem and moong dal to cook in a pressure cooker (10 litre).
- You can add Toor Dal or Arhar Dal instead of Yellow Moong Dal. I tend to add Moong as it is lighter to digest.
- The recipe is Vegan and Gluten Free.