Banana stem ( vallai thandu) curry

 This shows the stem after the outer skin is peeled.

 This shows the stem cut into rounds & in small pieces, ready to be immersed in water to which curd has been added

Ingredients

Banana stem 1 small       2 tbsp moong dal       salt

Turmeric pdr ¼ tsp        mustard seeds 1 tsp       udad dal 2 tsp

Red chili 1       oil 1 tsp       grated coconut 2 tbsp

Method

1)      peel the thick part of banana stem, cut into rounds, as you cut, strings may come out, roll them in your pointing/ index finger.

2)      Cut them the rounds into small pieces & put in water to which 1 tbsp of curd/ buttermilk is added, this is to prevent the stem turning color.

3)      Add moong dal to the cut stem, wash well & pressure cook for 2-3 whistles, wish just enough water to cook them with turmeric pdr.

4)      If there is excess water, drain it & use it in your sambar/ rasam.

5)       Heat a kadai, add oil, once hot, add mustard seeds, as it crackles, add udad dal & red chili slit, sauté till dal turns golden.

6)      Add the cooked stem & dal, add salt mix well, adding grated coconut ( which can also be avoided) if one has high potassium.

This goes well, when you make onion vathak kulambu.

Banana stem is rich in fibre, it is good for kidney stones, as it is said regular use of it helps to remove kidney stones.

 This shows the cooked stem after seasoning.