VAZHAI THANDU PORIYAL (PLANTAIN STEM FRY) ..

RECIPE:

INGR:

Pantain Stem                 1 medium size ( 1 foot )

Garlic pods                    3

Curry leaves                  1 sprig

Mustard seeds               1/2 tsp

Cumin seeds                  1/4 tsp

Urad dal                          1/2 tsp

Chana dal                       1/2 tsp

Red chilli flakes             1 tsp

Turmeric pd                   1/4 tsp

Coconut grated/pd        1 tbsp

Salt to taste   

To prepare the stem before cooking :

1. Peel off the thick outer layers of the plantain stem.
2. Shave off the shining surace of the inner stem.
3. Cut the stem into round discs ( 1/2 cm thick).
4. There will be fibre on each disc which has to be removed.
5. This can be done by rotating the forefinger in circular motion over it (fibre will tend to envelop it).
6. Dice these discs finely and immerse in thin buttermilk or plain water to avoid browning.

Method:

1. Heat 1/2 tbsp oil in a karahi, add mustard & cumin seeds.
2. On crackling, add urad dal, chana dal and fry to golden.
3. Now put in garlic pods (crushed coarsely with the skin) and curry leaves.
4. Stir for a minute, add the plantain stem and saute for 5 mts on medium flame.
5. Sprinkle turmeric, salt, chilli flakes and spray little water ( around 1 tbsp)
6. Cook for 6 -7 mts covered with a lid.
7. Add grated coconut, give a toss and remove.
8. Serve hot at lunch time with sambhar rice or brinjal curry. 

Note:

1. Benefits of plantain stem are too many to avoid it.
2. It can be used as a base vegetable for sambhar and koottu.
3. During summers, the diced stem in its raw form can be made into raitha (a great hit at home).