VAZHA PINDI THORAN

By quality food products

Vazha Pindi (Banana Stem)

150-200 gms

Coconut, grated

1/2 cup

Turmeric powder

1/2 tsp

Jeera

1/2 tsp

Red chilly powder

1 tsp

Black Pepper powder

1 tbsp

Shallots

5-6, chopped finely

Curry leaves

two strand

Mustard seeds

2 tsp, for tempering

Salt

to taste

Water

as needed

  • Pre time

    20-25 MIN

  • serves

    4

  • difficulty

    Easy

  • Vazha Pindi (Banana Stem) : 150-200 gms
  • Coconut, grated : 1/2 cup
  • Turmeric powder : 1/2 tsp
  • Jeera : 1/2 tsp
  • Red chilly powder : 1 tsp
  • Black Pepper powder : 1 tbsp
  • Shallots : 5-6, chopped finely
  • Curry leaves : two strand
  • Mustard seeds : 2 tsp, for tempering
  • Salt : to taste
  • Water : as needed

Cleaning the Pindi: Cut the Pindi into small disk shapes, remove the fibres from each disk with your fingers, chop the disks into small cubes and immerse it in water. Add a spoon of buttermilk/lime juice to the water.

Preparation:

  • Put the Pindi in a pan and pour enough water just to cover it.
  • Simmer on low heat and cook covered.
  • Grind the grated coconut, shallots, chilly powder, jeera and turmeric coarsely.
  • Heat a little coconut oil in a pan, add the mustard seeds and curry leaves.
  • Add the ground coconut paste and fry for a minute.
  • Finally, add the Pindi pieces and stir well till the excess water steams off from the dish.
  • Add salt.
  • Serve hot with rice.