Banana Stem More Koottu

Ok. So, after much debating between Paal Paayasam and Badam Halwa, I finally decided to break the tradition of starting with a sweet. My mother's delicious vaazhathandu more kootu is largely responsible for this change of heart. It is something that I have always found interesting, largely because my mother adds stuff that none of the others I know do. Anyway, here we go.

Ingredients

Banana Stem (Vaazhathandu) chopped into tiny cubes - 2 cups
Curd (unflavoured yoghurt) - 4 tbsps
Dried Red Chillies - 3 to 4 Nos.
Fenugreek (venthayam/methi) seeds - 1/2 tsp
Urad Dal (white lentils) - 1 tbsp
Grated coconut - 2 tbsp
Cumin seeds (jeera) - 1 tbsp
Green Chillies - 2 nos.
Curry leaves - 5 to 6 leaves for seasoning
Mustard seeds - 1 tsp
Coconut Oil - 1 tsp
Sunflower oil (or other odourless cooking oil) - 1 tbsp
Salt to taste

Preparation time - 15 to 20 minutes

Method

1. Heat 1 tablespoon of cooking oil in a pan and roast the red chillies until they turn a darker shade of red. Remove from fire into a mixer grinder or food processor.
2. Add the urad dal and roast until golden brown. Remove into the food processor. Then, add the fenugreek seeds and roast. You can add some more cooking oil if you find it too dry. Remove that too into the food processor.
3. Grind the ingredients together and keep aside.
4. Add the grated coconut, cumin seeds and green chillies and grind to a fine paste. Keep aside.
   
5. In a saucepan, boil the chopped banana stem in 3 cups of water with salt to taste. Cook it until the stem is tender, but not soggy.
6. When the stem is cooked, add the grated coconut paste and red chilly powder and simmer for 5 to 7 minutes.
7. Remove from fire and transfer to a serving bowl.
8. In a pan, heat 1 teaspoon of coconut oil and add mustard seeds. Leave it in the oil until it sputters. Remove from fire. Add the curry leaves and season the koottu.
9. Once the koottu cools, add the yoghurt and mix well.
10. This can be served with hot rice.