In today’s post, I’m sharing a delicious and healthy Banana Stem Kootu (Vazhaithandu Curry) recipe made with yellow lentils (moong dal). If you've ever found banana stem tricky to clean, don’t worry—I’ve included easy step-by-step tips to clean it without hassle.

✅ In this video:

• How to clean banana stem easily
• How to prevent banana stem from discoloration
• Healthy lentil curry with banana stem
• Coconut-based kootu recipe

💬 Let me know in the comments if you’ve tried this before or plan to make it! 🔔 Don’t forget to Like, Share & Subscribe for more traditional recipes and travel vlogs.Thanks for watching!

✅ Ingredients 

• 1 small banana stem (middle portion only)
• 1/4 cup yellow moong dal (paasi paruppu), soaked
• 1 tbsp coconut oil
• 1/4 tsp mustard seeds
• Pinch of asafoetida
• Few curry leaves
• 3–4 garlic cloves, chopped
• 20 small onions (or 1 large onion), chopped
• 1/2 tomato, chopped
• Salt to taste
• 1/4 tsp turmeric powder
• 1/2 to 1 tsp red chili powder
• 1.5 to 2 cups water
• 1/4 cup grated coconut
• 1 tsp cumin seeds
• 1 tbsp chopped coriander leaves (for garnish)
• 1/2 cup buttermilk (for soaking banana stem)

✅ Step-by-Step Instructions

Clean the Banana Stem:

1. Remove the outer layer and use only the tender inner part.
2. Slice into rounds, removing fibres as you cut.
3. Rub each slice gently on the stem to remove more fibre.
4. Dice into cubes and soak in buttermilk to prevent browning.
5. Stir the cubes in buttermilk with a chopstick to loosen any remaining fibre.

Cook the Curry:

1. Heat 1 tbsp coconut oil in a pressure cooker.
2. Add mustard seeds, asafoetida, and curry leaves.
3. Add chopped garlic and sauté until golden.
4. Add onions and sauté until soft. Then add chopped tomato and cook until soft.
5. Add chopped banana stem and soaked moong dal. Mix well.
6. Add turmeric powder, red chili powder, salt, and 1.5–2 cups of water.
7. Pressure cook for 3–4 whistles.
8. Grind coconut and cumin seeds into a smooth paste.

Final Touch:

1. Open the cooker once pressure releases.
2. Mix well and bring to a boil.
3. Add the coconut paste and cook for 5 more minutes.
4. Garnish with fresh coriander leaves.
5. Serve hot with rice and a spoon of ghee on top!