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Vaazhai thandu paruppusili (banana stalk paruppusili)

September 28, 2011


Vaazhai Thandu (banana stalks) -2 medium sized
half cup tuar dal (soaked)
4 red chillis
a pinch of asafoetida
salt to taste
for tempering: mustard seeds
garlic clove -1 (optional – i have added)
2 tsp oil
curry leaves for garnishing

Method: the knack of unpeeling a vaazha thandu is something u have to learn with a bit of practice. a vaazhathandu is essentially the thick main stalk of a banana tree which is NOT wooden like in other trees. this one is in layers just like an onion is. we have to take out peel after peel with a bit of care – but its easy.

I have demonstrated how to slowly unoeel the vaazhathandu outer thicker layers and get the innermost stalk out from the centre. Has to be done with care. (see the following pix)

cut vaazhathandu as i have shown in pictures into concentric rounds first, taking out the extra fibres and then dicing it very small.
keep this aside.

soak half a cup of tuar dal for 30 min and grind it coarsely with a garlic clove & 4 red chillis.

add oil in a thick bottomed karai and temper the mustard seeds. when they splutter add the ground tuar dal first and then the diced vaazha thandu. add water if necessary. if this sticks to the sides, add oil slowly. (only for preventing from sticking to sides)

add salt and keep the lid closed for about 20 min with occasional turning to ensure that the paruppusili does not get burnt or stick to the sides.

when its cooked take off the flame, garnishing with curry leaves after sprinklng the asafoetida.

yummy vaazhathandu paruppusili is now ready to serve.


From → Vegetarian

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