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.
Vazhaithandu(Plantain stem) Poritha kuzhambu
Vazhaithandu(Plantain stem) Poritha kuzhambu

Preparation time10 mins
Cooking Time25 mins
Servings4-6

Vazhaithandu(Plantain stem) Poritha kuzhambu
Vazhaithandu(Plantain stem) Poritha kuzhambu


Ingredients:
Thur Dal1/2 Cup
Vazhaithandu(Plantain stem)1
SaltTo Taste
Turmeric Powder1/2 Teaspoon
Curd1 Cup
Pepper Powder1/4 teaspoon

For Grinding:
Oil1 Teaspoon
Red Chillies4
Grated Coconut1/2 Cup
Jeeragam/Cumin Seeds1/4 Teaspoon
Raw rice1 teaspoon

For Seasoning:
Oil1 Teaspoon
Mustard Seeds1 Teaspoon
Urdhal1 Teaspoon
CurryLeavesFew

Vazhaithandu(Plantain stem) Poritha kuzhambu
Vazhaithandu(Plantain stem) Poritha kuzhambu

Preparing Banana stem for cooking






  • Remove the outer rings of the stem so that there are no more rings seen in the cross section. Cut the stem into thin disks. Remove the fibers between the disks by one of your fingers.It is the most frustrating part of preparing banana stem for cooking :-)Slice the disks into a smaller pieces and immerse the same in the butter milk and water mixture as this will preserve the original color of the stem otherwise this will turn out to be black in color

  • Method:
    1. Cook the thurdal in the pressure cooker till soft and smash the Dal. Soak the raw rice in water for sometime. 

    2. 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 

    3. Grind these along with coconut, jeeragam and raw rice soaked in water to a fine paste.

    4. Add these ground paste and mashed dal to the Vazhaithandu(Plantain stem) once they are cooked.

    5. Add curd once the kuzhambu starts to boil and then stir it well and switch off the flame.

    6. 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

    7. Now the Poritha Kuzhambu is ready to serve with plain Rice.
    8. Vazhaithandu(Plantain stem) Poritha kuzhambu
      Vazhaithandu(Plantain stem) Poritha kuzhambu

    Post a Comment Blogger

    1. Tried this recipe today. Liked it very much. Thank you.

      ReplyDelete
    2. When should we add the dhal to the kuzhambu?

      -Mani

      ReplyDelete
    3. Thanks Mani, for pointing out the typo error. I have corrected the recipe.

      ReplyDelete
    4. hi Mami
      We palakkadis call it moolagutal. It goes verywell with pachadi.

      ReplyDelete

     
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