Plantain Stem (Vazhaithandu) Paruppu Usili

How to Prepare

1. Prepare the plantain stem: Remove the outer layers, slice into thin rounds, and chop finely. Soak in water with a pinch of turmeric to prevent discoloration.
2. Steam the chopped plantain stem for 8-10 minutes until tender. Drain and set aside.
3. Grind the soaked and drained lentils (toor dal and chana dal) with red chilies, asafoetida, and salt into a coarse paste without adding water.
4. Steam the ground lentil paste in a greased plate or idli mold for 10-12 minutes until cooked. Let it cool slightly.
5. Crumble the steamed lentil mixture into small pieces using your hands or a fork.
6. Heat oil in a large pan, add mustard seeds, and let them splutter. Add urad dal, curry leaves, and a pinch of asafoetida.
7. Add the crumbled lentil mixture to the pan and sauté on medium heat for 5-7 minutes until it turns slightly golden and crispy.
8. Add the steamed plantain stem to the pan, mix well with the lentil crumble, and cook for another 5 minutes, stirring occasionally.
9. Adjust salt if needed, garnish with grated coconut (optional), and serve hot with rice and sambar or rasam.