Vazhai Thandu Kootu

Directions

• Begin by slicing the banana stem into round pieces, meticulously removing any fibers, then dice them into small cubes. Immerse these cubes in water; for a tip to prevent them from turning brown, a splash of buttermilk can be mixed into the water.
• Next, tenderly cook the green gram dal with a pinch of turmeric until it achieves a soft texture.
• Transfer the prepped banana stem cubes into a cooking pot. Sprinkle in sambar powder, a dash of turmeric powder, and a pinch of salt for taste. Pour in just enough water to submerge the banana stem pieces, and allow them to simmer until they become tender.
• Incorporate the previously softened dal into the mixture, blending it thoroughly. Maintain the dish over a medium flame to ensure even cooking.
• For an added burst of flavor, blend together coconut, cumin seeds, and rice flour until you achieve a smooth paste, then introduce this mixture into the kootu, stirring it well to combine.
• The final flourish involves tempering the dish. Heat a small amount of oil in a pan, then add mustard seeds, urad dal, a sprinkle of asafoetida powder, a red chilli for heat, curry leaves for aroma, and finely chopped small onion for a hint of sweetness. Once these ingredients are fragrant and the mustard seeds start to pop, pour this tempering over the kootu, stirring it one last time to infuse it with these aromatic flavors.