Plantain Stem Poritha Kuzhambu Recipe

Cooking Directions

• STEP 1.Peel and chop the plantain stem into small pieces. Soak them in water with a little buttermilk to prevent discoloration.
• STEP 2.Pressure cook the lentils until soft and set aside.
• STEP 3.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Once they splutter, add chopped onions and saut茅 until golden brown.
• STEP 4.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and oil separates from the masala.
• STEP 5.Add the chopped plantain stem and mix well. Cook for a few minutes.
• STEP 6.Add tamarind extract and cooked lentils. Mix well and bring it to a boil.
• STEP 7.Reduce the heat and simmer for 10-15 minutes until the flavors are well combined.
• STEP 8.In a separate pan, heat ghee and fry the grated coconut until golden brown. Add this to the kuzhambu and mix well.
• STEP 9.Garnish with fresh coriander leaves and serve hot with steamed rice.

Cooking Tips

• Make sure to remove the fibrous outer layer of the plantain stem before chopping.
• Soaking the chopped plantain stem in water with buttermilk helps to retain its color and prevent oxidation.
• Adjust the spice levels according to your preference by adding more or less chili powder.
• You can add a pinch of asafoetida (hing) for additional flavor.
• For a thicker consistency, you can add a teaspoon of rice flour mixed with water.

Storage and Serving

• Leftover kuzhambu can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the kuzhambu before serving and adjust the consistency by adding water if needed.
• Serve the Plantain Stem Poritha Kuzhambu with steamed rice, papad, and pickle for a complete meal.