Lunch Box Series : LBS#17

We have added a new ingredient to our food off late. That's since we met a doctor who said that adding this to one's food, is very good for health. This helps in flushing out toxins and generally helps in everything. I am talking about Plantain stem or Vallai Tandu or Arti Dantu as in telugu. We are never used to have this included in our cooking. I have never known Amma cooking this. But we have seen it being served in tamilian weddings esp. the Brahmins. But I also know it features greatly in most tamilian houses. The doctor said most people don't understand the value of this stem and ignore it most times. He said we can include this 3 times a week and also drink the raw juice that we get out of it. We have been following it for the past one week. I can't see I find lot of difference, but I got to wait and see. Whatever maybe the result, I am happy that I got to include another new veg into our lunch boxes. I had to ask around for the different recipes that can be done with the Plantain stem. This one uses Yellow Moong Dal well cooked with the stem, that it became more of a kootu. I am planning to ask few of my Brahmin friends of the recipe they have with Bengal gram. I tried one with Bengal gram, it didn't look like the one I have seen being served. Would welcome recipes and suggestions for different varieties.

Today's Lunch Box had

Vankaya Sambar ~ Brinjal Sambar
Plain Rice
Plantain Stem Kootu
Pepper Cumin Rasam
Curd Rice.

Plantain Stem Kootu

Ingredients Needed

Plantain Stem - as required (this is normally sold as cube here)
Yellow Moong Dal - 1/2 cup
Salt to taste

For seasoning
Mustard seeds + Urud dal
Curry leaves
Oil -1 tsp

Method to prepare:

Clean and cut the Plantain stem to small cubes. Make sure its tender one, else you might need to remove the threads around it.

Pressure cook the plantain stem pieces with moong dal and salt, till its cooked.

Heat a pan and add oil. Once its hot, add the seasonings, sauté well and add the cooked stem. Cook for 5 mins in sim and remove.

The dal was really cooked to paste and was coating the stems like in kootu. Kootu recipe might vary. I just called it kootu as it appeared like that with the Sambar.

Looking forward to other suggestions and recipes using Plantain Stem


Labels: , ,