Vazhaithandu(Plantain stem) Poritha kuzhambu is a delicious dish prepared in southern part of tamilnadu. Plantain stem has got lots of healthy benefits and we should try and use this healthy vegetable atleast once a week. Instead of making conventional curry using plantain stem, poricha kuzhambu is one another alternate which is so delicious and tasty.
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| Vazhaithandu(Plantain stem) Poritha kuzhambu |
| Preparation time | 10 mins |
| Cooking Time | 25 mins |
| Servings | 4-6 |
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| Vazhaithandu(Plantain stem) Poritha kuzhambu |
Ingredients:
| Thur Dal | 1/2 Cup |
| Vazhaithandu(Plantain stem) | 1 |
| Salt | To Taste |
| Turmeric Powder | 1/2 Teaspoon |
| Curd | 1 Cup |
| Pepper Powder | 1/4 teaspoon |
For Grinding:
| Oil | 1 Teaspoon |
| Red Chillies | 4 |
| Grated Coconut | 1/2 Cup |
| Jeeragam/Cumin Seeds | 1/4 Teaspoon |
| Raw rice | 1 teaspoon |
For Seasoning:
| Oil | 1 Teaspoon |
| Mustard Seeds | 1 Teaspoon |
| Urdhal | 1 Teaspoon |
| CurryLeaves | Few |
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| Vazhaithandu(Plantain stem) Poritha kuzhambu |
Preparing Banana stem for cooking
Method:
- Cook the thurdal in the pressure cooker till soft and smash the Dal. Soak the raw rice in water for sometime.
- Cook Vazhaithandu(Plantain stem) in a heavy bottomed pan by adding water along with a pinch of turmeric and salt. In a separate pan pour the oil and add the red chillies and pepper and fry for a minute
- Grind these along with coconut, jeeragam and raw rice soaked in water to a fine paste.
- Add these ground paste and mashed dal to the Vazhaithandu(Plantain stem) once they are cooked.
- Add curd once the kuzhambu starts to boil and then stir it well and switch off the flame.
- In a separate pan, pour the oil and add mustard seeds. When the mustard seeds begins to sputter add the urdhal and fry it until it becomes red color and then add curry leaves. Add these ingredients to the kuzhambu
- Now the PorithaKuzhambu is ready to serve with plain Rice.
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| Vazhaithandu(Plantain stem) Poritha kuzhambu |