Vengaya thal Vazhaithandu koottu | a gravy with plantain stem and spring onions

Next in line is a simple koottu recipe with toor dal as the main ingredient. This koottu recipe is similar to the molagoottal that kerala-brahmins make. I used plantain stem / vazhaithandu and spring onions as the main ingredients. I had some spring onions growing in my backyard and wanted to try some traditional recipe with it. This koottu was a super-hit at home. Both plantain stem and spring onions have many health benefits. Spring onions are rich in vitamins including Vitamin C, Vitamin B2 and thiamine. They also contain Vitamin A and Vitamin K. In addition, these are good sources of copper, phosphorous, magnesium, potassium, chromium, manganese and fiber. And the best benefit of plantain stem is that it helps in fighting constipation problems. So do try this at your home.

Ingredients:

Plantain stem / Vazhaithandu / Unni kambu - 250 grams

Spring onions (leaves) - a bunch

Toor dal - 100 grams

Coconut (grated) - 4 tbsp

Jeera / jeeragam - 1 tsp

Dry red chillies - 1

Salt - to taste

Turmeric powder - 1/2 tsp

Oil - 1 tbsp

Mustard - 1 tsp

Curry leaves - few

Method:

• Pressure cook the toor dal with salt and turmeric powder and keep it aside.
• Chop the plantain stem and spring onion leaves into very fine pieces.
• Cook the plantain stem with enough water and salt. You can also pressure cook it for one whistle.
• Grind the coconut, jeeragam and dry red chilly into a smooth paste.
• In a kadai, add oil. Once the oil is hot add the mustard and curry leaves.
• Add the chopped spring onions and saute for 2-3 minutes.
• Now add the cooked toor dal, cooked plantain stem and coconut paste.
• Mix well, check for salt.
• Let the gravy boil for about 2-3 minutes.

Serve hot with rice and spicy pickle.

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