PLANTAIN STEM MORKOOTU

INGREDIENTS:

Plantain stem (Vazhaithandu) - 2 cups
Thick curd (slightly sour) - 1 cup
Cumin seeds - 1 tsp.
Dry red chillies - 2 or 3
Scraped coconut - 4 tablespoons
Turmeric powder - a pinch
Salt - as per taste

For tempering:
Oil - 1 tsp.
Hing - a generous pinchMustard seeds - 1/4 tsp.
Curry leaves - few

METHOD:

Chop plantain stem into small cubes and boil it in little water alongwith a pinch of turmeric powder and required amount of salt. Drain the boiled water completely. (Do not discard this water. I take this water with a little pepper powder and a healthy soup is ready).

Churn the curd . Grind together, dry red chillies, cumin seeds and scraped coconut to a smooth paste and add it to the churned curd, alongwith a little salt. Add in the plantain stem and allow it to boil for a couple of minutes. Switch off the stove. Temper with mustard seeds and curry leaves. This is an excellent side dish for south indian meals and goes well as a side dish for adais & chapathis.