vazhaithandu mor kootu recipe, Iyengar style kootu recipes
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vazhaithandu kootu recipe, banana stem cooked in buttermilk and coconut, garnish with spices. healthy and fiber-rich side dish from TamilNadu cuisine.
Recipe type: Side Dish
Cuisine: TamilNadu
Serves: 2
  • 2 cups chopped vazhaithandu/வாழைத்தண்டு
  • ½ cup buttermilk/மோர்
  • 1 tsp salt/உப்பு
  • 2 tbsp grated coconut/தேங்காய்
  • 2 green chili/ பச்சை மிளகாய்
  • 1 tsp rice flour/அரிசி மாவு
  • 1 tsp cumin seeds/சீரகம்
  • tempering:
  • 1 tsp oil/எண்ணெய்
  • 1 tsp mustard seeds/கடுகு
  • 1 tsp urad dal/உளுத்தம் பருப்பு
  • 1 dry red chili/ உலர்ந்த சிவப்பு மிளகாய்
  • few curry leaves/கறிவேப்பிலை
  1. Pressure cook the vazhaithandu with little water. meanwhile, grind the coconut with cumin seeds, green chili, and a tsp of rice flour.
  2. Once the vazhaithandu cooked, take it vazhaithandu in a pan, add the grounded paste cook till the raw smell goes.
  3. Add the buttermilk and cook till they form the thick gravy.
  4. Heat oil in a pan temper the mustard seeds, urad dal, dry red chili, and curry leaves.
  5. add the tempering over the kootu and mix well. vazhaithandu kootu is ready to serve.
don't cook vazhaithandu with too much water, it will turn mushy.
don't discard the vazhaaithandu cooked water, use it for grinding the coconut.
see the procedure in the video to cut & clean vazhaithandu.
Buttermilk consistency should to little thick not watery.
Recipe by Prema's Culinary at