Website of the Year India 2015

Vazhaithandu (Plantain stem) Poritha Kuzhambu Recipe

Vazhaithandu (Plantain stem) Poritha Kuzhambu is a popular Indian Curries
Author :
On :
Monday, 20 June, 2016
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 1/2 cup - Toor Dal
  • 1 - Vazhaithandu (plantain stem)
  • Salt to taste
  • 1/2 tsp - Turmeric powder
  • 1 cup - Curd
  • For Grinding:
  • 1 tsp - oil
  • 4 - Red Chillies
  • 1/4 tsp - pepper
  • 1/2 cup - grated Coconut
  • 1/4 tsp - jeeragam/cumin seeds
  • 1 tsp - raw Rice
  • For Seasoning:
  • 1 tsp - oil
  • 1 tsp - Mustard Seeds
  • 1 tsp - Urad Dal
  • Curry leaves
  • How to Make Vazhaithandu (Plantain stem) Poritha Kuzhambu:

    1. Remove the outer rings of the stem so that there are no more rings seen in the cross section.
    2. Cut the stem into thin disks.
    3. Remove the fibres between the disks by one of your fingers.
    4. 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.
    5. Cook the toor dal in the pressure cooker till soft and smash the dal.
    6. Soak the raw rice in water for some time.
    7. Cook Vazhaithandu (plantain stem) in a heavy bottomed pan by adding water along with a pinch of turmeric and salt.
    8. 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.
    9. Add this ground paste and smashed dal to the Vazhaithandu (plantain stem) once they are cooked.
    10. Add curd once the kuzhambu starts to boil and then stir it well and switch off the flame.
    11. 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.
    12. Now the Poritha Kuzhambu is ready to serve with plain rice.
    13. Recipe courtesy: Subbu's Kitchen.


    Bawarchi of the Week

    Shruti J

    Shruti J

    Shruti J has always been a food lover, but a break in her professional career gave her a chance to take a plunge into the fascinating culinary world. Shruti loves adapting recipes, adding her own 'SJ Element' to it and taking it to a whole new level.

    know more