Plantain Stem Cooked in curd gravy (Vazhai thandu thayir kootu)

Cooking time: 15 minutes

Quantity: Serves 4 

Ingredients:

• Plantain Stem (Vaazhai Thandu) - 1 Medium
• Beaten Curd / Yogurt – 1 Cup 
• Salt - To taste 
• Water - To cook plantain stem
• Butter milk – ¼ cup (To Soak chopped veg)

To Grind

• Green chillies - 3 
• Grated coconut - 2 tbsp 
• Cumin Seeds / Jeera – 1 tsp

To Temper

• Coconut Oil – 1 tsp
• Cumin Seeds – ½ tsp
• Hing - 1/4 tsp

Preparation:

• Finely chop the plantain stem removing the outer smooth layer.
• Mix ¼ cup of butter milk and ½ cup of water and soak the chopped plantain to keep it fresh without getting oxidized.
• Strain the chopped plantain stem from the diluted butter milk and pressure cook it with little water and salt allowing 2 whistles.
• Meanwhile, Grind the above said ingredients under “To Grind” and make a fine paste and add it to the beaten yogurt.
• Heat coconut oil in a pan and sauté cumin seeds and Hing.
• Add the cooked plantain stem and the yogurt mixture and give a stir.
• Allow it to start bubbling and turn off the flame.
• Serve hot with plain rice.