Vazhaithandu kootu / Banana stem kootu is a simple, nutritious and delicious coconut based lentil gravy. It is prepared with Vazhaithandu / Banana stem and chana dal.

This vazhaithandu kootu goes excellent with hot rice and dal. Banana stem can be used to make lots of dishes. It can be used ti make delicious soups, stews, curries and stir fry’s.

Vazhaithandu/ banana stem is a rich source of fibre and gives a satiation of fullness. Vazhaithandu is crunchy is texture, is sweet snd has slight bitter after taste. It is rich in Potassium (K)Vitamin B6, Vitamin C, Magnesium, Iron and other minerals and micronutrients.

It aids in weight loss, prevents anemia, prevents kidney issues, reduces constipation, reduces bad cholesterol, detoxifies and many more.
Banana tree – every part of it like the fruit, stem and leaf is loaded with many health benefits. Some recipe I posted with vazhaipoo are here: Vazhaipoo vadai, Banana blossom biryani, Banana blossom kebab, Vazhaipoo bajji.

In this recipe I used coconut oil for tempering which enhances the flavors and taste of this kootu, if you don’t use coconut oil you could use regular oil too. Found this delicious recipe from an old article which I kept for years to try out, finally it is in the blog! I have not added pics regarding cleaning the stem as I am not a pro at it, but will try to add some pictures for better understanding next time. But I did add cleaning procedure.
I will try to put more dishes with vazhaithandu soon in the blog. So let’s get to the making of banana stem kootu!!

I have posted other interesting kootu recipes like this below:

Vazhaithandu kootu, Banana stem kootu

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: LunchCuisine: IndianDifficulty: Moderate

Servings

servings

Prep time

minutes

Cooking time

minutes

Vazhaithandu kootu / Banana stem kootu is a simple, nutritious and delicious coconut based lentil gravy. It is prepared with prepared with Vazhaithandu / Banana stem and chana dal.

Ingredients to make Vazhaithandu kootu

2 cups, Banana Stem/ Vazhaithandu (cleaned, chopped finely)
1/4 cup, Toor dal
1 cup, Water
Salt – to taste
Turmeric – a pinch
TO ROAST AND GRIND
1/4 cup, Grated coconut
1 nos., Dry red chili
1/2 teaspoon, Jeera/ Cumin seeds
2 teaspoon, Coriander seeds
1 teaspoon, Coconut oil
TO TEMPER
1/2 teaspoon, Mustard seeds – ½ tsp
1 teaspoon, Urad dal
Curry leaves – a sprig
Hing – few pinches
1 tablespoon, Coconut Oil

Directions to make Vazhaithandu kootu

In a blender add grated coconut, dry red chilli, cumin seeds/ jeera, coriander seeds and chana dal. Grind it into paste adding little water. Keep it aside.
Firstly in a bowl add 3 cups water to it add ½ tsp curd. Mix well keep it ready to add the chopped stem in this mixture which will prevent stem from turning black.
Remove the outer shell of the banana stem, till you get to the firm white stem. Chop into small cubes removing the fibers/ naaru often and transfer the chopped stem in the curd water. Stir it often ti remove excess fibers and to prevent browning.
In a pressure cooker add toor dal, salt, turmeric powder and water. Pressure cook for 3 to 4 whistles or until mushy. Keep dal aside.
Now add chopped banana stem, salt and turmeric in a pressure cooker and cook for 3 whistles only.
When the whistle has subsided check for banana stem donees then add ground coconut paste, cooked toor dal, ½ cup water and salt if required. Let it boil for 2 minutes then put off the flame.
Now heat oil in a small pan to it add mustard seeds when it splutters add urad dal, curry leaves and hing. When dal turns golden brown pour the tempering over the kootu. Mix it well and relish it hot.

Notes

* 1 cup = 235 ml

How to make Banana stem kootu with step by step images

In a blender add grated coconut, dry red chilli, cumin seeds/ jeera, coriander seeds and chana dal. Grind it into paste adding little water. Keep it aside.
In a pressure cooker add toor dal, salt, turmeric powder and water. Pressure cook for 3 to 4 whistles or until mushy. Keep dal aside.
Firstly in a bowl add 3 cups water to it add ½ tsp curd. Mix well keep it ready to add the chopped stem in this mixture which will prevent stem from turning black. Remove the outer shell of the banana stem, till you get to the firm white stem. Chop into small cubes removing the fibers/ naaru often and transfer the chopped stem in the curd water. Stir it often ti remove excess fibers and to prevent browning. Now add chopped banana stem, salt and turmeric in a pressure cooker and cook for 3 whistles only.
When the whistle has subsided check for banana stem donees then add ground coconut paste, cooked toor dal, ½ cup water and salt if required. Let it boil for 2 minutes then put off the flame. Now heat oil in a small pan to it add mustard seeds when it splutters add urad dal, curry leaves and hing. When dal turns golden brown pour the tempering over the kootu. Mix it well and relish it hot.