Vazhaithandu mor kootu recipe - Plantain Stem Butter milk gravy - Healthy Side dish recipe

I love this kootu a lot. However rest of the family prefers poriyal. Since I get this vegetable only if I go to Serangoon road (Little India ) I ended up making family favourite most of the time. This time the banana stem was nicer so I ended up buying more than usual. So when I cooked myself lunch I made this. Really enjoyed this with Roti / chapathi and oats porridge. It is very simple to make (most of the cooking time goes for preparing the thandu). It is perfect for this hot summer period too.

Vazhaithandu - 1 (about 30 cm log)
Curd - 1/2 cup
Curry leaves - 10
Oil - 2 teaspoon (coconut oil)
Red chillies - 3 (adjust to your spice level)
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1 teaspoon
Urad dhal - 1 teaspoon
Salt to taste

To Grind

Coconut - 1/2 cup
Green chillies - 2-3 (adjust to your spice level)
Roasted Gram dhal / Pottukadalai - 2 teaspoon
Cumin seeds - 1 teaspoon
Pepper powder - 1/4 teaspoon


Grind the ingredients under to grind and grind it with little water. Keep it aside.
Clean and chop the Vazhaithandu and leave it lemon water or mor water till you need it. Add salt and cook it. I did pressure cook till 3 whistle. When it is ok to open open the lid and add grinded paste and mix well. Cook it for another 3 mins.
Reduce the flame and add whipped curd / yogurt. Mix well. Cook till bubble start to form
Heat the oil. Add mustard seeds and cumin seeds and let it crackle. Add urad dhal, curry leaves, red chillies and fry till Urad dhal is brown in color. Add that to the kootu mix well
Serve hot