Vazhaithandu Mor Koottu

1. In a pan add 2 cups water and 250g finely chopped vazhaithandu (banana stem). Add a pinch of salt and let it boil on medium flame for 7-8 min.

2. Strain the water and keep the vazhaithandu aside.

3. In a small kadhai, add 1 tsp cooking oil. Once hot, add 1 tsp fenugreek seeds (methi) and 4-5 red chillies.

4. Once the methi seeds turn slight brown, transfer the methi seeds and red chillies to a grinder. Also add 1/2 cup grated coconut.

5. Add water to the grinder and grind to a smooth paste.

6. In a bowl add 1/2 liter curd. Whisk well to remove lumps. Add a little water for a slight runny consistency.

7. Add the vazhaithandu to the curd. Also add the ground paste, salt to taste, 1 tsp sugar and finely chopped coriander leaves.

8. Tempering - In a kadhai, add 1 tsp coconut oil. Once hot, add 1/2 tsp mustard seeds and 1/2 tsp urad dal. Once they crackle, add a pinch of asafoetida and a handful of curry leaves.

9. Add tempering to the koottu.

Serve hot with rice!