Vazhaikkai Payaru Kootu

Vazhaikkai Payaru Kootu is a traditional South Indian dish made with raw banana (vazhaikkai) and black-eyed peas (payaru) cooked in a coconut-based gravy. It is a delicious and nutritious dish that is usually served with rice and appalam or roti. Enjoy your Vazhaikkai Payaru Kootu!

Vazhaikkai Payaru Kootu

Recipe by S Kamala
0.0 from 0 votes
Course: KootuCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



Discover a delicious and versatile recipe for kootu, featuring raw banana and green gram dhal. Perfect as a main course with rice and appalam or a side dish for rotis.


  • Green Plantain (Vazhaikkai) – 1

  • Green Gram – 1/2 cup

  • Red Chilies – 4 to 5

  • Coconut Gratings – 1/2 cup

  • Tamarind – Gooseberry size

  • Urad Dal – 2 teaspoons

  • Cumin (Jeeragam) – 1 teaspoon

  • Turmeric powder – a pinch

  • Salt – 1 teaspoon or as per taste

  • For Seasoning:
  • Oil – 1 teaspoon

  • Mustard – ½ teaspoon

  • Asafoetida Powder – a pinch

  • Garlic flakes – 4 (optional)

  • Curry leaves – few


  • Begin by soaking the green gram for six to eight hours, or preferably overnight. Rinse thoroughly and add just enough water to cover the gram. Season with a pinch of salt and pressure cook for one to two whistles. Once cooled, release the pressure, open the lid, and set the cooked gram aside.
  • Peel the plantain and dice it into small squares. Boil these pieces with a dash of salt and turmeric powder until they soften. Drain off any excess water and set aside.
  • In a small kadai, heat a teaspoon of oil over medium heat. Fry the red chilies, urad dal, and cumin seeds (Jeeragam) until aromatic. Transfer these to a blender, add grated coconut and tamarind, and blend into a fine paste, adding a small amount of water as needed.
  • In the same kadai, pour in additional oil and heat it over medium flame. Once hot, add mustard seeds and wait for them to splutter. Stir in asafoetida powder and curry leaves for added aroma.
  • If using garlic, simply crush the flakes—skin and all—and add them to the kadai, frying briefly. Next, incorporate the cooked plantain pieces and green gram, followed by the freshly ground coconut paste. Mix thoroughly, adding a bit more water if the mixture appears too thick.
  • Season with salt, give it one final stir, and allow the mixture to come to a brief boil. After a minute or so, remove it from heat.
  • This rich and flavorful dish offers a medley of textures and tastes, making it a perfect side for any meal.

Recipe Video


  1. Anonymous

    where did u get the banana stem?
    i love that very much

  2. Hi,

    I do not know where you live. If you are in India, you will get it in the vegetable market.

  3. Anonymous

    oh sorry!
    i forget to mention the place.
    i am in Texas.
    yesterday i tried your MEDHU PAKODA recipe.
    it came out very nice.thanks for posting those recipes.

  4. Hi,

    I have never seen banana stem in US (Indian) stores. If you specifically request your nearest Indian Store to get this stem, they may able to get it.

  5. Anonymous

    thanks for your immediate reply

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