Vazhaithandu (Plantain Stem) Poritha Kuzhambu Recipe

Cooking Directions

• STEP 1.Peel and chop the plantain stem into small pieces. Soak them in buttermilk to prevent discoloration.
• STEP 2.Pressure cook the soaked 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 sauté 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.
• STEP 5.Add the chopped plantain stem and mix well. Cook for a few minutes.
• STEP 6.Add the tamarind extract and cooked lentils. Mix well and bring it to a boil.
• STEP 7.Reduce the heat and simmer until the gravy thickens.
• STEP 8.In a separate pan, heat ghee and fry the coconut, red chilies, and urad dal until golden brown. Grind them into a fine paste.
• STEP 9.Add the ground paste to the gravy and mix well. Cook for a few more minutes.
• STEP 10.Garnish with coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• To prevent the plantain stem from turning black, soak it in buttermilk or water with a few drops of lemon juice.
• Adjust the spice levels according to your preference.
• You can add vegetables like drumstick or brinjal to enhance the flavor.
• Make sure to cook the lentils until soft for a creamy texture.

Storage and Serving

• Vazhaithandu Poritha 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 with water if needed.
• Serve the poritha kuzhambu hot with steamed rice or roti for a complete meal.