Wednesday, 31 October 2012

Unni thandu upperi

The Plantain tree stem (also called as Vazhai thandu in Tamil) is highly nutritious, rich in fibre content and improves bowel movement.


Unni thandu – 500 grams
Coconut (grated)– 50 grams
Cumin/jeera – 10 grams
Red chillies – 4 nos
Green chillies – 2 nos
Pepper – 2 grams

Turmeric powder and Salt to taste

For tempering

Mustard – 5 grams
Urad dal – 5 grams
Curry leaves


  • Chop the unni thandu into small pieces. Remove the fibers while doing so and soak it in water mixed with one spoon of buttermilk.
  • I pressure cooked the chopped unni thandu with salt, turmeric powder and green chillies for one whistle.
  • Grind the coconut, cumin/jeera, red chillies and pepper without adding water.
  • In a kadai, heat oil and add mustard. When the mustard splutters add urad dal and curry leaves. Fry for a minute.
  • Add the ground coconut and fry for 4-5 minutes.
  • Now add the cooked unni thandu, mix well and leave it for about a minute.

Unni thandu upperi is ready!! This side dish is a nice combination with sambar or rasam.

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