Vazhai Thandu Mor Kootu
Vazhai Thandu in Tamil refers to Tender Banana Stem, Mor means buttermilk and Kootu refers to spiced veg-lentil curry. This is usually served with steamed rice as part of the main course. In all, this refers to stewed banana steam yogurt curry . One of the advantages of Indian Cooking is most of the ingredients have medicinal / curative properties too ! In Kannada, this Banana Stem is called “BaaLe Dhindu” (ಬಾಳೆ ದಿಂಡು)
One such ingredient is the banana stem – loaded with fibre and easy on the tummy too ! Banana is a versatile plant whose use is enormous –cooking, storing and eating on.. Having an ubiquitous presence in most South Indian homes, the humble banana comes in many varieties – nendhra pazham, elakki, rasathaali (or rasa baaLe in Karnataka), chukke (means slightly dotted). It is eaten in both raw and cooked forms. Banana Chips is a favourite snack across travellers ex-Kerala ! The raw Banana is versatile too – do you like these Airfryer Banana Crisps ?
Presenting here is a healthy and light “Vazhai thandu Mor Kootu” made from tender Banana Stem. For the linguistically challenged, this simply means “Banana stem in spicy curd gravy”. Similar Satvik curries include Iyengar style Kadag Puli. Another interesting recipe using Banana STem is this Konkani special Gabbya Upkari (banana stem stir fry – Konkani style)
Banana Stem comes with a powerhouse of vitamins and health benefits, including
It aids weight loss
Excellent source of fibre
Helps regulate blood sugars
Heals inflammation
This Vazhai Thandu Mor Kootu (Banana Stem Yogurt gravy) is usually served with steamed rice and Rasam / Sambhar. Other recipes made with this Banana Steam including Vazhai THandu Usli (Banana Stem dry Curry) served with Rasam / Sambhar and Steamed rice.
Other Kootu (GF, Vegan) varieties on the blog include:
- Zucchini Arichuvitta kootu
- 7-kari kootu (medley of 7 veggies)
- Podalangai Poritha Kootu (snakegourd in spiced lentil gravy)
- Pusanikai Kadalai Puli kootu (Ashgourd and bengal gram in tangy lentil gravy)
Main ingredients to make Vazhai Thandu Mor Kootu:
- Vazhai Thandu / Banana Stem – tender ones with less fibre works here
- Slightly sour buttermilk – to make the curry
- Coriander seeds – a game changer for this kootu
- Cumin seeds – ditto as for coriander
- Freshly grated coconut – to give it richness and body
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What you need to make Vazhai Thandu Mor Kootu
Prep time – 20 mins ; Cook time – 20 mins : Serves – 4
Cuisine – South Indian
Course – Side Dish / Curry
- 2 cups Banana Stem (peeled from outer layer & chopped finely removing the fibers in between (yes, yes I know this is painstaking, but like they say, no pain no gain!)
- 1 cup Yoghurt (use cashew / rice yoghurt for vegan version)
- 1/2 cup buttermilk (skip for vegan)
- 1 tsp salt
For the masala:
- 3 TBSP Coconut (grated)
- 1 TBSP Coriander seeds (dhaniya)
- 1/2 tsp Cumin (jeera)
- 1 TBSP Split black gram (Urad dal)
- 1/4 tsp black pepper (Milagu)
- 1/4 tsp Fenugreek seeds (opt.)
- 3 dry red chillies
- 1/8 tsp Asafoetida (Hing, skip for GF)
For the Tempering / Tadka:
- 1 TBSP Oil
- 1 tsp Mustard seeds
- 1/2 tsp Cumin seeds
How to make Vazhai Thandu Mor Kootu
- Wash and clean the chopped banana stems. Add the chopped stems in the buttermilk till you cook them to avoid discolouration
- Drain the chopped banana stems in a colander and boil them in slightly salted water till al dente/ slightly soft. This would take about 10-12 mins. Alternately pressure cook them for 2 whistles in a colander . Cool completely.
- In a skillet, add half the oil. When slightly hot, add methi, cumin ,dal, coriander seeds, dry chillies, hing one after another and roast till the dal slightly browns. Do not burn. Cool.
- Dry grind the masala with coconut. Once completely dry, add a little water to make a thick paste (consistency of milk shake).
- Add this mixture to the curd. Whisk well. Add salt as required. Add 2 – 3 tbsp of water if you feel it is too thick.
- In a large bowl, add the cooked banana stem. Add the curd mixture to this
- In another pan, add oil, make the tempering. When the mustard stops spluttering, add this to the banana stem+ curd mixture from above.
- Adjust salt if required.
- Serve hot with steamed rice and Sambhar / curry
Pro Tips
You may preserve the uncooked banana stems in buttermilk in an airtight box for 1 day in the refrigerator. Also, before cooking ,soak them in buttermilk to avoid discolouration.
Vazhai Thandu Mor kootu | Banana Stem in Spiced Yoghurt Gravy
Equipment
- Pressure Cooker
- Knife
- Wet Blender
Ingredients
Base:
- 2 cups Banana Stem
- 1 cup Yoghurt use cashew / rice yoghurt for vegan version
- 1/2 cup Buttermilk skip for vegan
- 1 tsp salt
For the masala:
- 3 TBSP Grated coconut
- 1 TBSP Coriander seeds dhaniya
- 1/2 tsp Cumin seeds jeera
- 1 TBSP split black gram Urad dal
- 1/4 tsp Whole Black Pepper Milagu
- 1/4 tsp fenugreek seeds opt.
- 3 Dry Red Chillies
- 1/8 tsp Asafoetida Hing, skip for GF
For the Tempering / Tadka:
- 1 TBSP Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Cumin seeds
- 1 sprig Curry Leaves
Instructions
- Wash and clean the chopped banana stems. Boil them in slightly salted water till al dente/ slightly soft. Alternately pressure cook them for 2 whistles in a colander . Cool completely.
- In a skillet, add ¼ tsp of oil. When slightly hot, add methi, cumin , channa dal, coriander seeds, dry chillies, red chillies, hing, turmeric one after another and roast till the dal slightly browns. Do not burn. Cool.
- Dry grind the masala with coconut. Once completely dry, add a little water to make a thick paste (consistency of milk shake).
- Add this mixture to the curd. Whisk well. Add salt as required. Add 2 – 3 tbsp of water if you feel it is too thick.
- In a large bowl, add the cooked banana stem. Add the curd mixture to this
- In another pan, add oil, make the tempering. When the mustard stops spluttering, add this to the banana stem+ curd mixture from above.
- Adjust salt if required.
- Serve hot with steamed rice and Sambhar / curry
The good effects of vazhathathandu are numerous. With a soothing yogurt curry and steamed rice, vazhathandu will be a perfect for home lunch.
yes Seema. Vahzathandu has super benefits for all
Amma used to make this vazhathandu mor kootu whenever she could lay hands on thandu . It’s ages since I made it . Awesome post and the mor kootu pics are now making me crave 🙂
awww. thanks ma
Your post is tempting me to go and cut the banana plant in the backyard. I had no idea you can make vazhai thandu moor kottu. I absolutely love the idea of making it. I hope to try it soon. Thanks.
Yes, the banana stem needs to be cut through carefully removing all fibre, Arch. Pretty tasty and aromatic kootu.
Vazhai thandu mor kootu is quite new to me. It sounds like a tasty meal with hot steamed rice.
It is very tasty, Jaya. Hope you can try this
an interesting curry dish for me. I’ve yet to try cooking with banana stem. Your vazhai thandu mor kootu seems like a good recipe to try out. Love yogurt based curries. Just wanted to know, the buttermilk you use for soaking the chopped banana stem cannot be used?
Thanks Mayuri.The buttermilk in which the peeled n chopped stem turns slightly bitter. Also, it’s actually very thin, so the curry tastes better in the thickish yoghurt sauce (like a raita)