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Vazhaithandu(Plantain stem) Poritha kuzhambu
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4 from 4 votes

Vazhaithandu (Plantain Stem) Poricha Kuzhambu Recipe

Poricha Kuzhambu is tamarind less kuzhambu variety with a strong flavor of peppercorns. This poricha kuzhambu is even more healthier with the fiber rich Vazhaithandu (Plantain Stem). Serve with hot steaming rice and enjoy this healthy Vazhaithandu Poricha Kuzhambu
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Kuzhambu
Cuisine: Indian, South Indian, Tamil Brahmin, Tamil Nadu
Servings: 4 people
Calories: 64kcal
Author: Sowmya Venkatachalam

Equipment

  • Mixer Grinder
  • Sauce Pan
  • Pressure Cooker

Ingredients

  • ½ Cup Toor Dal 1 Cup - 250ml
  • 250 gms Vazhaithandu (Plantain Stem)
  • 1½ teaspoon Salt Adjust As Needed
  • ¼ teaspoon Turmeric Powder
  • 1 Cup Curd
  • ¼ teaspoon Pepper Powder

For Grinding

  • 1 teaspoon Oil
  • 4 Red Chili
  • ¾ Cup Grated Coconut
  • ½ teaspoon Cumin Seeds
  • 1 teaspoon Raw Rice

For Tempering

  • 2 teaspoon Oil
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Split Urad Dal
  • Few Curry leaves

Instructions

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

Cooking Dal

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

Preparing Grinding Ingredients

  • 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.

Cooking Plantain Stem

  • Cook Vazhaithandu(Plantain stem) in a heavy bottomed pan by adding water along with a pinch of turmeric and salt. 

Finishing Poricha Kuzhambu

  • Once the vazhaithandu is fully cooked, add the ground coconut spice paste, mashed dal and give a mix
  • Bring it to boil. Add Curd and switch off the flame.

Tempering Process

  • 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

Serving Time

  • Now the Poritha Kuzhambu is ready to serve with plain Rice.

Nutrition

Serving: 0.5Cup | Calories: 64kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g