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    Home » Vegetarian Side Dishes » Vazhaithandu Poricha Kootu

    Vazhaithandu Poricha Kootu

    Published: Dec 12, 2018 · Modified: Oct 5, 2020 by Srivalli · 12 Comments

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    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. They season the gravy with peppercorn, with 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 it at home with the banana stem. Sadly the day I decided to make it, 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 it. When I narrated how I made it, I was told they don't add onions or tomatoes and mostly more 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 delicious lunchtime dishes, served with rice.

    Vazhaithandu Poricha Kootu

    Step by Step for making Vazhaithandu Poricha KootuHow to make Vazhaithandu Poricha Kootu 1

    How to make Vazhaithandu Poricha Kootu 2
    How to make Vazhaithandu Poricha Kootu 3

    Vazhaithandu Poricha Kootu

    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 it 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 into the simmering gravy. Cook for another 5 mins.
    Serve with rice and veggies.

    How to make Vazhaithandu Poricha Kootu
    Vazhaithandu Poricha Kootu
    Print Pin

    Vazhaithandu Poricha Kootu

    Vazhaithandu Poricha Kootu, a typical dish from the Tamil Cuisine, is an easy side dish made for meals and served with rice. 
    Course Lunch Box, Main Dish – Gravies
    Cuisine Tamil Nadu
    Keyword Easy Side Dish for Meals
    By Cook Method Pressure Cooker, Stovetop
    Occasion Lunch Box
    By Diet Healthy Recipes
    Dish Type South Indian Kootu
    Author Srivalli

    Ingredients

    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 Chilies
    • 1 tsp Cumin Seeds
    • 1 tsp Pepper Corn
    • 3 tbsp Coconut

    For Tempering

    • 2 tsp Cooking Oil
    • 1/4 tsp Asafoetida
    • Handful Curry Leaves
    • 1 tsp Mustard Seeds

    Instructions

    Boiling the Dal

    • 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.
    Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!

    This Poricha Chow Chow Sundal Kootu is yet another delicious side dish you serve with rice.

    « Chow Chow Mor Kuzhambu | How to make Mor Kulambu
    Crispy Onion Fries »

    Reader Interactions

    Comments

    1. usha says

      December 12, 2018 at 12:35 am

      All that matters is the taste and a bonus is, one more recipe to blog 🙂 . Hope you will blog the original recipe as well when you make it.

      Reply
    2. Priya Suresh says

      December 12, 2018 at 12:50 am

      The masala paste went into this kootu will definitely makes this kootu more flavourful and delicious to have without any hesitation. My kind of dish.

      Reply
    3. harini says

      December 14, 2018 at 8:20 pm

      Good one. I have never cooked anything with banana stem 🙂

      Reply
    4. FoodTrails says

      December 15, 2018 at 9:18 pm

      This is an interesting version of dal.. a sure it is rich in flavours with so many good and flavourful ingredients!! It's new but dish for me!!

      Reply
    5. Suma Gandlur says

      December 20, 2018 at 9:54 am

      Valli, I am going to try this. Does this dish has a medley of vegetables or made with a singe vegetable from that list you mentioned?

      Reply
    6. Srivalli says

      December 20, 2018 at 11:45 am

      I have only seen this version being made with one vegetable. However, you can always try using more if you want Suma..:)

      Reply
    7. gayathriraani says

      December 21, 2018 at 7:41 pm

      We make a kootu similarly but the coconut is added directly. Using it in paste would make the kootu creamier and the addition of pepper would make it nice and spicy.

      Reply
    8. srividhya says

      December 22, 2018 at 3:15 am

      Valli, this is what my mom taught me - poricha kootu we fry and grind the ingredients for the masala and it include urad dal and pepper corns. Whereas for normal kootu we just grind cumin + coconut + dry/green chillies. For poricha kootu, we roast urad dal, red chilies, coconut, cumin and pepper corns. That's it. Pudlangai poricha kootu with channa dal is pretty famous but again there are so many versions. Love this kootu of yours. As long as family likes it nothing else matters. 🙂

      Reply
    9. Simply Tadka says

      December 28, 2018 at 6:51 pm

      Wow.. very interesting and healthy recipe.. never tried and use banana stem.

      Reply
    10. Veena Krishnakumar says

      January 16, 2019 at 5:20 pm

      I make this type of kootu with cabbage and thta reminds me that it is not yet on the blog, Looks very delicious valli

      Reply
    11. code2cook says

      January 22, 2019 at 2:55 am

      love this dal recipe. I have never added coconut in dal's tempering. but looks tempting with rice.

      Reply
    12. Sandhya Ramakrishnan says

      January 22, 2019 at 10:21 am

      This is just so delicious. Vazhaithandu is one vegetable I miss so much as we don't get it here.

      Reply

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