Banana stem and raw banana - vazha thadu molguttal and puli kutti uperi

Plantain tree is a very useful tree. The leaves are used for eating in kerala and tamil nadu. As it has the ability to remove toxins from the food we eat. Raw banana is used  in many dishes, its a very tasty vegetable. Nenthran pazham is dried and powdered and used as a baby food in Kerala.  The banana stem is used as a vegetable in many tasty curries in different parts of Kerala. Some people extract juice out of banana stem and drink it on empty stomach. Now a days very creative people make show piece out of banana stem.  

Today I will share with you vazha thandu molaguttal and puli kutti uperi

Vazha thadu molaguttal

Ingredients

Banana stem - 1

turmeric powder - 1/2 tsp

salt - as required

tuvar dal - 1/2 cup

For grinding

Coconut - 1/2 cup

red chilly - 1

jeera - 1/2 tsp

For the tadka

Coconut oil - 2 tsp

mustard seeds - 1/2 tsp

curry leaves - a few

Method of Preparation

Clean and cut the vazha thadu into very small pieces. I used tupperware smart chef. wash and soak tuvar dal and cook it along with  vazha thandu pieces  add  turmeric powder and salt in pressure cooker for two whistles. 

Keep aside. In a mixer grind coconut, red chilly and jeera to a fine paste. Pour the cooked vazha thandu and tuvar dal into an earthern pot or kalchatti. Add  coconut paste. Allow it to mix well and boil. Off the stove. In a small pan pour coconut oil, add mustard seeds allow it to splutter add red chilly and curry leaves. 

Puli kutti uperi

Ingredients

Raw banana - 1

bindi - 10

brinjal - 2 (trim and cut all three vegtable into evenly 2 inch long slices)

salt as required

hing powder - 1/4 tsp

Coconut oil _ 2 tbsp

Tamarind - a gooseberry size (Soak in hot water and pressure cook and extract thick pulp)

Green chilly - 1

ginger a small piece

curry leaves a few

Dry roast ( You can keep the rest of this powder)

rice - 1/4 cup

red chilly - 4

methi seeds - a few

hing/kayam - a small piece

In a dry pan fry all the ingredients in slow fire into crispy golden colour and powder coarsely.

Method of preparation

In a heated iron kadai pour coconut oil add mustard seeds allow it to splutter. Add green chilly, red chilly, hing powder, curry leaves and ginger, saute for a while. Add evenly cut bindi, brinjal and salt mix well cook for about 5 minutes. Now add raw banana.  mix well allow it to cook in high flame, keep tossing it now and then. You can sprinkle a little water and allow the vegetables to cook well by placing a lid on top. But make sure you check the vegetables now and then. Once all the vegetables are cooked well add tamarind pulp allow the pulp to blend well with the cooked vegetables. 

Now you can add roasted  rice powder add 2 tbsp and mix well with the vegetables.This adds great taste to the puli kutti uperi. You can preserve the left over rice powder and use it when you make puli kutti uperi next time!

Have molaguttal and puli kutti uperi with freshly cooked rice and pickle of your choice.