Wednesday, April 20, 2016

Banana Stem (Vaazhai Thandu) Stir-Fry with Moong Dal ~ Day 98

Preparation time: 20 minutes
Cooking time: 15 minutes
Serves: 4

  • Banana stem - 1, large, chopped (about 2 cups)
  • Split moong dal - 1/2 cups
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Dry red chilies - 4
  • Turmeric powder - 1/4 tsp
  • Asafoetida - a pinch
  • Grated fresh coconut - 2 tbsp (optional)
  • Salt - to taste
  • Curry leaves - few
  • Coconut oil - 2 tsp
  • Yogurt / buttermilk - 2 tbsp
  • Water - for soaking the stem 

  1. Wash and soak moong dal in enough water for 1/2 hour.
  2. In a large mixing bowl, whisk the yogurt and water.  Keep it aside.
  3. Score (cut) and remove the outer layer of the banana stem and discard.
  4. Cut the inner portion into thin discs.  Remove the fibrous strands with your index finger as much as possible.  
  5. Stack the discs and cut into strips.  Immediately soak in buttermilk water to prevent them from turning browning.
  6. Drain the moong dal and the chopped banana stem.  
  7. Heat oil in a skillet and splutter mustard seeds.  Add urad dal and red chilies.  Fry until golden brown.
  8. Add curry leaves and asafoetida.  Add the moong dal, turmeric powder and 2 tbsp water.  Cook until the dal is 3/4 cooked, not mushy but firm.  Add the banana stem and salt.  Mix well.  Cover and cook until soft.   
  9. To speed up the process, I mixed the dal and the stem in a bowl and pressure cooked for 1 whistle and added to the tempering.
  10. Serve with steamed rice.

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