To begin making Vazhaithandu Mor Kootu Recipe, we start by cleaning the banana stem and get rid of its excess fibre.
Cut the outer thick layer of the banana stem, and cut them into thin rounds.
Now, chop the rounds into small cubes and place it a bowl filled with buttermilk. This will help avoid the oxidation.
With the hand separate out the excess fibre from the cut pieces.
Take a sauce pan, drain the cut banana pieces from the buttermilk, place it in the pan along with a cup of water and cook until its done.
In the mean, make a smooth paste of grated coconut, cumin seeds, green chilli and rice powder using a mixer grinder and keep aside.
Once the banana stem is well cooked, add the coconut paste, season with salt and let it simmer for 5 minutes and switch off the flame.
When the banana stem curry has cooled, add in the whisked curd into it and mix well.
Now, in a small tadka pan heat the coconut oil. Add in the mustard and urad dal and let it crackle.
Add the dry red chilli and curry leaves and let it splutter. Pour this tadka over the prepared banana stem kootu. Serve hot.
Serve the Vazhaithandu Mor Kootu Recipe along with Steamed Rice, Kerala Style Pulissery Recipe and Papad for the weekend lunch.