Plantain Stem / Vazhai Thandu Chutney

I try to include Plantain Stem / Vazhai Thandu as part of diet once in every 2 weeks. After starting this blog I started to make vegetable base chutneys which I seldom do it in the past. Initially my rest of the family was surprised .. but now they also got used to it and started liking it.  My kids and husband eat most  vegetables.. So I have lot of options too. This week I saw young plantain and immediately grabbed it.. Tried the chutney with it. It came out very nice.


Plantain Stem / Vazhai Thandu - 2 cups
Red Chillies - 7-9 (depending on your spice level)
Tamarind - marble size ball
Roasted Gram Dhal - 1/2 tablespoon
Small onion - 5-7 Sliced thinly
Garlic - 5 pods Slice thinly
Oil - 3 teaspoon
Mustard seeds - 1/4 teaspoon
Urad dhal - 2 teaspoon
Curry leaves - 10 - 15 leaves


Remove the outer covering of the stem and cut it into rounds removing the thread like fibres with you index finger. Soak it in diluted buttermilk to prevent discolouration. Then chop it into small pieces. Leave it in butter milk water till you need it. If you still see the thread use fork to take it out (insert fork and rotate it)
Heat a 2 teaspoon of oil, add red chilli fry for 30 sec. Add onion and garlic fry till onion is transparent. Add Roasted Gram dhal and fry for a min. Add the finely chopped plantain stem and Salt. Fry till it is cooked. You can close the lid if need to be. (Do not over cook). Add tamarind paste and fry for 20 sec.  Switch off the fire and let it cool down

Transfer to blender and grind to paste (I prefer bit smoothly done (not very smooth). if you want you can do it till coarse consistency)
Heat a teaspoon of oil, add mustard and curry leaves. When mustard splutters pour it over the chutney

This goes well with idli, dosa, barley roti or chappathi