Vazhaithandu Poricha Kootu, a typical dish from the Tamil Cuisine, is an easy side dish made for meals and served with rice.
The Poricha Kootu concept is more of a TamBrahm cuisine where the gravy is seasoned with peppercorn and a ground masala and uses different water vegetables. I share my lunch with my colleagues and always look forward to different cuisines landing on my plate.
So this dish is from my colleague and it’s mostly chow chow, bottle gourd and few other vegetables used. I love the curry taste and wanted to recreate at home with banana stem. Sadly the day I decided to make, I forgot the recipe and part of this recipe is my own take of it.
The dish did end up being very tasty and we all enjoyed. When I narrated how I made, I was told they don’t add onions or tomatoes and mostly more of a pepper. I said whatever the recipe naturally had to evolve and that’s what I was going to call it.
If you are looking for a hearty wholesome dish to be served with rice, this would surely be it. The dish is quite easy to make unless you take the cleaning and chopping of banana stem. If you are using other vegetables, it’s very easy to make.
This is part of the theme Meal Time Dishes, under BM#95, Week 2. Hope all the dishes were enjoyed! I had Aratikaya Masala Vepudu, Chow Chow Mor Kuzhambu and these surely make a delicious lunchtime dishes, served with rice.
Step by Step for making Vazhaithandu Poricha Kootu
Vazhaithandu Poricha Kootu
For the Dal
3/4 cup Toor Dal
1/4 cup Chana Dal
A Pinch Turmeric Powder
2 cups Banana Stem
1 small Tomato
1/4 cup Onion
For the Masala Paste
5 to 6 Dry Red Chillies
1 tsp Cumin Seeds
1 tsp Pepper Corn
3 tbsp Coconut
2 tsp Cooking Oil
1/4 tsp Asafoetida
Handful Curry Leaves
1 tsp Mustard SeedsKulambu Recipes,
How to make Vazhaithandu Poricha Kootu
Peel and chop the Banana Stem into 1/4 inch pieces, and soak in buttermilk until you are going to use it.
Wash and take the dals in a pressure cooker along with turmeric powder and cook for 3 whistles.
Once the pressure falls down, drain the stem from the buttermilk and add the pan along with onions and tomatoes.
Add enough water and pressure cook again for a couple of whistles.
For the Masala paste
Take the ingredients listed for masala and grind to a smooth paste. Keep it aside.
Making the Gravy
When the pressure falls down, add this ground masala to it and bring to a boil.
Simmer till the gravy is well cooked and done, this takes about 5 to 7 mins.
Heat a pan with oil, temper with mustard and curry leaves. Add hing.
Pour this to the simmering gravy. Cook for another 5 mins.
Serve with Rice and veggies.