Vazhaithandu Kootu Recipe / Southindian Banana Stem Dhal Curry Recipe

Banana Stem Kootu is a typical south indian style dhal very similar to sambar. We prepare kootu as a side dish the reason we call it kootu is because, it can be combined with other side dishes and eaten with rice. Kootu in tamil translates as combination. 

Traditionally kootu is a must serve dish when we prepare a spicy tamarind based fish curry or tamarind curry (pulikuzhambu). Apart from banana stem, kootu is prepared with various seasonal vegetables like (chayote, cabbage, ridge gourd, yellow pumpkin, egg plants, drumsticks and calabash).

Please watch the video how to clean and prep Banana Stem.

Ingredients:

300 Grams Banana Stem (Chopped into tiny pieces)

150 Grams Split Pigeon Peas (Toovar Dhal)

1 Large Onion (Finely Chopped)

1 Whole Garlic (Crushed)

3 Sprigs Curry Leaves

2 Green Chilies Slit

1 Tsp Chilly Powder

1 Tsp Coriander Powder

1/2 Tsp + 1/2 Tsp Turmeric Powder

1/4 Tsp Asafoetida

1 Tsp Cumin Seeds

1 Tsp Mustard Seeds

2 Dried Red Chilies

1 Tsp Urad Dhal (Split Black Gram)

2 Tbsp Oil

Salt as per taste

Coriander for Garnish...

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Method:
Wash and place dhal in pressure cooker with 1/2 tsp turmeric powder and 1 cup water, cover and cook for 3 to 4 whistles or cook until mushy and reserve.

Please watch the video how to clean banana stem prep the vegetable ahead of time.

In a wok combine finely chopped onions, slit chilies, 1 sprig curry leaves, chopped banana stem, chilly powder, coriander powder, turmeric powder, salt and 1 cup water, we can also use cooked dhal water to cook the vegetable. place on medium flame cover and cook until banana stem is soft.

Once the banana stem has cooked add the dal to the kootu and stir, adjust the moisture level and cook the dhal until its well combined with the banana stem. Adjust the salt as per taste.

Place the kootu on low flame, eventually the curry will reduce. Start tempering, heat a fry pan with oil add the mustard and cumin to hot oil allow to splutter. Break the dry red chilies into halves and fry along with the mustard, add curry leaves and asafoetida fry all the ingredients until the mustard stops spluttering.

Add the tempering to the reduced kootu cover and remove from flame. Just before serving garnish with fresh coriander, stir and serve hot with steam cooked rice or roti and enjoy...😊

You may also be interested to watch Banana stem recipes series posted below:

Banana Stem Smoothie 

Banana Stem Soup

Banana Stem Chaat

Banana Stem Kosambari