Ingredients
Banana stem / Vazhaithandu : 1/4 kg
Grated coconut : 1/2 cup
Green chillies : 3
Cumin seeds : 1/2 tsp
Rice flour : 1 tbsp
Curd : 1/2 cup
Salt
For Tempering
Coconut oil : 1 tbsp
Mustard seeds : 1 tsp
Curry leaves
Asafoetida
Red chilly : 1
Method
Grind coconut, green chilly, cumin seeds and rice flour with little water to a smooth paste.
Peel the skin of vazhaithandu lengthwise.
Cut round pieces horizontally and remove fibre by pulling out.
Place all the rounds in butter milk water to avoid decoloration..
Now chop the rounds into thin pieces and again put it in buttermilk water.
Cut round pieces horizontally and remove fibre by pulling out.
Place all the rounds in butter milk water to avoid decoloration..
Now chop the rounds into thin pieces and again put it in buttermilk water.
In a pan cook the chopped vazhaithandu pieces with 1/4 cup water and salt.
Once done, add the coconut paste and mix well.
Boil for few minutes and switch off the flame.
Beat the curd till smooth and add it to the kootu and mix everything well.
Heat coconut oil in a pan,fry mustard seeds,curry leaves, broken red chilly and asfoetida.
Pour this over the kootu and mix well .
Serve..
