Plantain Stem Curry

Plantain Stem Curry / Vazhaithandu poricha kuzhambu is a tasty South Indian curry made with plantain stem.  It can be served as a side dish for rice.

Poricha kuzhambu is a Tamil Brahmin curry recipe which is very famous in Tamil Nadu.  It is a tasty curry made with a combination of lentils, vegetables and coconut. It is a no onion no garlic recipe.   It is called as poricha kuzhambu because fenugreek seeds and dry red chili are fried first and then ground along with coconut to make a flavorful South Indian curry for rice.

This poricha kuzhambu can be prepared with variety of vegetables like brinjal, drumstick, radish, ash gourd and many other vegetables.  This recipe of making vazhaithandu poricha kuzhambu was given by my mother-in-law when we visited Chennai recently.

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INGREDIENTS

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• toor dal – ¼ cup
• vazhaithandu or plantain stem – 3 cups chopped
• salt – to taste
• turmeric powder – ½ teaspoon
• chili powder – 1 teaspoon
• tamarind – one small lemon sized ball
• for grinding:
• oil – 1 teaspoon
• fenugreek seeds or uluva – ¼ teaspoon
• dry red chili – 3 – 4
• coconut – ½ cup grated
• cumin seeds – ¼ teaspoon (optional)
• raw rice – 1 teaspoon
• for tempering:
• oil – 1 tablespoon
• urad dal – 1 teaspoon
• curry leaves – few
• mustard seeds – 1 teaspoon

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Procedure:

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Vazhaithandu poricha kuzhambu is a tasty South Indian curry made with plantain

1. Remove the outer rings of the banana stem and take the inner portion alone.   Cut the banana stem into thin slices. While slicing, remove the strings that come in between.  Again chop the sliced stem into small pieces.

2.  Keep these pieces immersed in turmeric water or in buttermilk to avoid discoloration.

3.  Wash tamarind and soak it in hot water for 10 – 15 minutes.

4.  Pressure cook toor dal in enough water for 3 – 4 whistles.  Wait till the pressure releases. Then open the lid and mash it well.

5.  In the same pressure cooker, add chopped vazhaithandu along with turmeric powder, salt and red chili powder. Add another 1 cup of water, and pressure cook for 1 whistle.

6.  Meanwhile, heat 1 teaspoon of oil in a pan. Add fenugreek seeds and roast till it becomes brownish in color. Add dry red chili and saute for a few seconds. Turn off the flame.

7.  Add the roasted chili and fenugreek along with coconut and cumin seeds to a mixer jar. Grind it into a smooth paste by adding enough water.

8.  Once the pressure subsides, open the pressure cooker and check whether the vazhaithandu is cooked well.  Add tamarind extract to this and bring it to a boil. Boil well till the raw smell of tamarind goes off.

9.  Reduce the flame to low, add the ground coconut mixture, mix well.  Keep stirring and bring it to a boil. Let it boil for 5 minutes in low flame.  Turn off the flame.

10.  In another pan, heat 1 tablespoon of oil. Splutter mustard seeds. Add urad dal, curry leaves and saute till urad dal turns golden brown. Turn off the flame.   Add the tempering to the vazhaithandu poricha kuzhambu.

11.  Serve vazhaithandu poricha kuzhamabu with rice and poriyal.