Pindi thoran

Vazhathandu or unni pindi (banana stem) is known for its health benefits. Rich in fibre, it is said to have stomach cleansing properties. I usually use it to make either pachadi or thoran. Thoran is nothing but a stir fry which is topped off with grated coconut.

What you need:
Banana stem - 1 medium sized
Red cow peas - 1/4 cup soaked in water overnight (optional)
Coconut - 1/4 cup, grated
Green chillies - 2 or 3
Salt
Turmeric powder - 1/4 tsp
For seasoning:
Oil - 1 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp

Remove the outer pith from the banana stem. Cut it into thin circles and then into small pieces. Remove any fibre that you can see.
Cook it along with the cow peas in a pressure cooker until one whistle. Drain excess water and keep aside.
Heat the ingredients for the seasoning. When the mustard seeds pop, add the cooked vegetable. Add turmeric powder and salt. Heat thoroughly so that there is no trace of water. Grind the coconut and green chillies together without adding any water. Mix this into the thoran and stir well.
Check out what my fellow marathoners Srivalli, Priya Suresh, Priya Vasu,Monika, PJ, Azeema,Ayeesha,Veena, Soumya and Reva are cooking.
Am sending this to PJ who is hosting Complete My Thali,an event started by Jagruti, and themed on subji this month.

Vazhathandu(Banana stem) pachadi

A lot of people shy away from cooking vazhathandu at home simply because the prep work is time consuming. Well, chopping this vegetable up finely is definitely hard work, but given the fact that it has several health benefits, it is totally worth it.
To cut the thandu, slice it into thin circles. Then stack a few circles one on top of the other and cut them into thin vertical strips. Cut these again horizontally to get small pieces.
I usually cut it the previous night and refrigerate it. When refrigerating, you should cover the veggie with water and add a bit of tamarind or buttermilk to it to prevent discoloration. I also make sure that I refrigerate it in a microwave safe box so that the next morning, I only have to drain off excess water and pop it into the microwave. While it is getting cooked, I grind the ingredients for the pachadi and then, bringing it all together only takes a few minutes.

What you need :
Vazhathandu (banana stem) - 1 cup, chopped fine and cooked
Green chillies - 2 or 3
Coconut - 1/4 cup, grated
Salt
Mustard seeds - 1/2 tsp
Sour curd - 1 cup (Alternatively, you can use a gooseberry sized amount of tamarind)

Grind to a smooth paste green chillies, coconut, mustard and tamarind(if using).
Take the cooked vazhathandu in a pan. Add the ground paste and salt to it. Let it boil until the raw smell goes away and most of the moisture has evaporated. Switch off heat . Stir in the curd just before serving.

Note: If you are using tamarind, add fresh curd just before serving. If you add sour curd, the pachadi will be too sour.
Check out what my fellow marathoners Srivalli, Priya Suresh, Monika, PJ, Azeema and Reva are cooking.