Vazhai Thandu Moor Kuzhambu | வாழைத்தண்டு மோர் குழம்பு | Plantain Stem Curd Curry

Ingredients :

Vazhai Thandu \ Plantain Stem - 1/2 cup (chopped, immersed in water) Curd - 1 cup (beaten) Rice - 1 tsp (soaked 1/2 an hour) Coconut - 2 tbsp Green Chili - 1 no Turmeric Powder - 1/2 tsp Cumin Seeds - 1 tsp Dry Red Chili - 2 no Asafoetida - 1/4 tsp Mustard Seeds - 1/4 tsp Urad Dal - 1/4 tsp Curry Leaves - 2 stk Oil - 2 tsp Water - 1 cup Salt to Taste.

Method :

Steps To Make Vazhai Thandu Moor Kuzhambu : Boil the water in a utensil, add in vazhai thandu \ plantain stem, turmeric powder and required salt, mix well. (Image 1) Cook for around 8 to 10mins or till done. (Image 2) Meantime, grind coconut, cumin seeds, soaked rice and green chili into fine paste with required water. (Image 3 and 4)

When vazhai thandu cooked, add in ground paste, mix well and cook for 2 minutes or till the raw smell leaves completely. (Image 5 and 6) Reduce the flame into simmer, then add curd, mix well and cook for half a minute (before boil) and remove from the flame. (Image 7 and 8) In a separate kadai, temper mustard seeds and urad dal, after splutter add dry red chili, asafoetida and curry leaves. (Image 9) Transfer the tempered the ingredients into the curry, mix well and ready to serve.

Serving Suggestion : Serve with Crispy Taro Fry