|
VAZHAITHANDU
PORIYAL
| Vazhaithandu
(plantain stem) |
one
small piece |
| Butter
milk |
2
cup |
| Mustard
seeds |
1
tsp |
| Green
chili |
2 |
| Asafoetida |
a
pinch |
| Urad
dal |
1/2
tsp |
| Coconut
grated |
3
tsp |
| Curry
leaves |
|
| Salt |
|
| Oil |
|
- Chop
plantain stem finely. Remove
the fibre (thread like portion) from the stem.
- Remove
the fibersby soaking the chopped stem in water and stir them
continuously with a small wooden stick.
- After removing
the fibres, soak the cut vazhaithandu pieces into the buttermilk for some time and then drain the
buttermilk.
- Heat the pan
with the oil and add mustard seeds, urad dal and chopped green
chili and curry leaves, fry for a min.
- Then add the
soaked vazhaithandu pieces and fry for 5 min.
- Cover the pan
and fry until it cooked well. Then add salt and grated coconut fry
for a min.
Recipe by
B.Vasantha Kumari, MD, USA |
|
|
