How to Make Vazhaithandu (Plantain stem) Poritha Kuzhambu
Remove the outer rings of the stem so that there are no more rings seen in the cross section.
Cut the stem into thin disks.
Remove the fibres between the disks by one of your fingers.
Slice the disks into a smaller pieces and immerse the same in the butter milk and water mixture as this will preserve the original colour of the stem otherwise this will turn out to be black in colour.
Cook the toor dal in the pressure cooker till soft and smash the dal.
Soak the raw rice in water for some time.
Cook Vazhaithandu (plantain stem) in a heavy bottomed pan by adding water along with a pinch of turmeric and salt.
In a separate pan pour the oil and add the red chillies and pepper and fry for a minute and grind these along with coconut, jeeragam and raw rice soaked in water to a fine paste.
Add this ground paste and smashed dal to the Vazhaithandu (plantain stem) once they are cooked.
Add curd once the kuzhambu starts to boil and then stir it well and switch off the flame.
In a separate pan, pour the oil and add mustard seeds. When the mustard seeds begin to sputter add the urad dal and fry it until it becomes red colour and then add curry leaves. Add these ingredients to the kuzhambu.
Now the Poritha Kuzhambu is ready to serve with plain rice.
Recipe courtesy: Subbu's Kitchen.
Bawarchi of the Week
Chandri Bhat is a renowned food consultant who guides people with her culinary expertise.