Vazhaithandu Chutney

Recipe for a very healthy chutney made with vazhaithandu – banana stem. Recipe with step by step pictures. வாழைத்தண்டு சட்னி

Banana stem is loaded with fibre and is even used to treat kidney stones and urinary tract infection. Including banana stem regularly in one’s diet helps with acidity and gastric problems. It also provides relief from a lot of common problems including constipation. Here is an excellent recipe made with Vazhaithandu Chutney – Banana Stem. This is a very easy to do chutney.

This is a chutney in disguise. This chutney is made with vazhaithandu வாழைத்தண்டு / banana stem. This recipe has very few ingredients and the only prep work required is with the banana stem. This is yet another delicious easy to do chutneys for the busy mornings. Here is how to do Vazhaithandu Chutney – Banana Stem Chutney Recipe.

Prepping Banana Stem The outer layer is very fibrous and not edible. Remove the layer. Just peel off the layer with a knife and it should easily come off.

I usually remove the final layer too. I peel off the layer by pulling it with a knife. In some households, they retain this part. Its totally up to you. The threads in the final layer is a little fibrous and we do not like it at home. My mom will be furious if she knows that I remove this. She would say, that’s where all the fibre is. But hey, this is now my kitchen and I get to do what I like. Traditionally, the banana stem is cut into discs and the excess fibre is removed by running the finger on the disc in a circular motion. So its up to you.

Its almost done.

Chop the banana stem into discs and then rough chop the discs. Add the chopped stem to a bowl filled with water. You can see the fibre when you cut it into discs. Its perfectly fine. Just add everything to a bowl filled with water. I add a little vinegar / buttermilk to the water to avoid the banana stem from getting discoloured. Today I added a teaspoon of vinegar to the water.

Making the chutney Heat sesame oil (Indian gingely oil) in a pan and add in the curry leaves, toor dal and dried red chillies. Saute on a low flame till the dal is slightly roasted and brown in colour. Roast the ingredients on a low flame so the lentils don’t burn. Adjust the chillies according to your taste. If you want a spicy chutney, add in a couple of more chillies.

Add in the fresh shredded coconut and the cut banana stem. Just saute for a minute. Add in the salt and tamarind. The banana stem will still be raw and that is fine. Remove from heat and transfer the ingredients to a mixie.

Add half cup of water to the pan and wash (deglaze), add it back to the mixie.

Now grind the ingredients in the mixie to a paste.

Tempering Heat oil in a pan and add in the urad dal, mustard seeds, curry leaves, green chillies, red chillies and a pinch of asafoetida. Let the mustard seeds crackle. Saute till the dal is roasted and brown. Add it to the chutney. Keep the chillies whole. The roasted green chillies add a nice aroma to the chutney. Also if you want a very spicy chutney, you can bite a little bit of the nicely roasted green chilli.

Serve the chutney with idli and dosai.

For the chutney

• 1 cup chopped vazhaithandu / banana stem
• 1 teaspoon Indian sesame oil (gingely oil)
• 1 sprig curry leaves
• 2 tablespoon toor dal
• 3 - 4 dried chillies
• 1/2 cup fresh shredded coconut
• 1/2 teaspoon rock salt
• a small marble size tamarind

For the tempering

• 1 teaspoon Indian sesame oil (gingely oil)
• 1/2 teaspoon urad dal
• 1/4 teaspoon mustard seeds
• 1 sprig curry leaves
• 2 - 3 green chillies
• 2 dried red chillies
• a pinch of asafoetida

For the chutney

1. Clean, prep and chop the banana stem and add it to water. I add a little vinegar / buttermilk to the water to avoid the banana stem from getting discoloured.
2. Heat sesame oil (Indian gingely oil) in a pan and add in the curry leaves, toor dal and dried red chillies. Saute on a low flame till the dal is slightly roasted and brown in colour.
3. Add in the fresh shredded coconut and the cut banana stem. Just saute for a minute. Add in the salt and tamarind. Remove from heat and transfer the ingredients to a mixie.
4. Add half cup of water to the pan and wash (deglaze), add it back to the mixie.
5. Grind everything to a fine paste.

Tempering

1. Heat oil in a pan and add in the urad dal, mustard seeds, curry leaves, green chillies, red chillies and a pinch of asafoetida. Let the mustard seeds crackle. Add it to the chutney.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 5 mins
• Category: Chutney
• Cuisine: Tamilnadu

For the chutney

• 1 cup chopped vazhaithandu / banana stem
• 1 teaspoon Indian sesame oil (gingely oil)
• 1 sprig curry leaves
• 2 tablespoon toor dal
• 3 - 4 dried chillies
• 1/2 cup fresh shredded coconut
• 1/2 teaspoon rock salt
• a small marble size tamarind

For the tempering

• 1 teaspoon Indian sesame oil (gingely oil)
• 1/2 teaspoon urad dal
• 1/4 teaspoon mustard seeds
• 1 sprig curry leaves
• 2 - 3 green chillies
• 2 dried red chillies
• a pinch of asafoetida

For the chutney

1. Clean, prep and chop the banana stem and add it to water. I add a little vinegar / buttermilk to the water to avoid the banana stem from getting discoloured.
2. Heat sesame oil (Indian gingely oil) in a pan and add in the curry leaves, toor dal and dried red chillies. Saute on a low flame till the dal is slightly roasted and brown in colour.
3. Add in the fresh shredded coconut and the cut banana stem. Just saute for a minute. Add in the salt and tamarind. Remove from heat and transfer the ingredients to a mixie.
4. Add half cup of water to the pan and wash (deglaze), add it back to the mixie.
5. Grind everything to a fine paste.

Tempering

1. Heat oil in a pan and add in the urad dal, mustard seeds, curry leaves, green chillies, red chillies and a pinch of asafoetida. Let the mustard seeds crackle. Add it to the chutney.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 5 mins
• Category: Chutney
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/vazhaithandu-chutney-banana-stem-chutney-recipe/

Recipe for Kathirikkai Gothsu, Brinjal Gothsu. A popular brinjal mash recipe that’s a perfect side dish for idli and dosa. Recipe with step by step pictures.

Few days back I had posted the brinjal kosumalli which is an easy and perfect side dish for idli and dosa. This is a popular variation made with brinjal called the Kathirikkai Gothsu / Brinjal Gothsu. Some call it gothsu, gosthu and even gochi. Whatever you call it, mornings are made special with idli-dosa and gothsu for breakfast. Here is my version of the kathirikka gothsu. In Chidambaram Temple, this is offered as prasadam. Traditionally when making it as prashad / prasadam, onion/ shallots etc… is not added. Today I have added shallots as it enhances the taste of the brinjal.

Here is how to do Kathirikkai Gothsu, Brinjal Gothsu Clean, Wash and chop the brinjal into 4 pieces. Place the cut brinjal in a bowl of water to avoid discoloration. Set aside. I have used baby brinjals today for this recipe.

We will make a masala powder. Heat a teaspoon of oil in a pan and add in the chana dal, coriander seeds, tamarind and dried red chillies. Roast the ingredients on a low flame so the lentils don’t burn. Adjust the chillies according to your taste. If you want a spicy gothsu, add in a couple of more chillies. Once the lentils are roasted, set aside on a plate to cool.

Grind the lentil mixture to a powder. Set aside.

I have a panasonic mixie and is perfect for the needs of the Indian kitchen. I recommend the same.

Heat oil in a pan and add in the mustard seeds. Let it crackle. Add in the chopped shallots (small onions) and the brinjal. Add in the salt. Be generous with the oil for this dish. Saute on a low flame for 10-12 minutes until the brinjal is well roasted and soft. I have seen some people add tomatoes to the recipe. If you like it, go ahead and add a couple of tomatoes at this stage.

Add in half a cup of water to the pan. The water will help to mash the brinjal easily. Mash the brinjal with a masher.

Add in the roasted powder and saute for 3-4 minutes. Saute well so the masalas get roasted well.

The mixture will be thick and dry. Add a cup of water and let the gothsu simmer for 4-5 minutes. Adjust the water if the gothsu is very thick.

Finish with a good sprinkle of coriander leaves.

Serve the Kathirikkai Gothsu, Brinjal Gothsu with idli or dosa. I like to serve it with vendhaya dosai.

• 250 grams brinjal
• 1 teaspoon Indian sesame oil
• 2 tablespoon chana dal
• 1 tablespoon coriander seeds
• 4 dried red chillies
• marble size tamarind
• 3 tablespoon Indian sesame oil
• 1/4 teaspoon mustard seeds
• 10 shallots (Indian small onions). finely chopped
• 1 teaspoon salt
• 2 sprig coriander leaves

1. Clean, Wash and chop the brinjal into 4 pieces. Place the cut brinjal in a bowl of water to avoid discoloration. Set aside.
2. Heat a teaspoon of oil in a pan and add in the chana dal, tamarind, coriander seeds and dried red chillies. Roast the ingredients on a low flame so the lentils don’t burn. Adjust the chillies according to your taste. If you want a spicy gothsu, add in a couple of more chillies. Once the lentils are roasted, set aside on a plate to cool.
3. Grind the lentil mixture to a powder. Set aside.
4. Heat oil in a pan and add in the mustard seeds. Let it crackle. Add in the chopped shallots (small onions) and the brinjal. Add in the salt. Be generous with the oil for this dish. Saute on a low flame for 10-12 minutes until the brinjal is well roasted and soft.
5. Add in half a cup of water to the pan. The water will help to mash the brinjal easily. Mash the brinjal with a masher.
6. Add in the roasted powder and saute for 3-4 minutes. Saute well so the masalas get roasted well.
7. The mixture will be thick and dry. Add a cup of water and let the gothsu simmer for 4-5 minutes. Adjust the water if the gothsu is very thick.
8. Finish with a good sprinkle of coriander leaves.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: Side dish
• Cuisine: Tamilnadu