Ingredients:
Curd – 1 1/4 cup
Plaintain Stem (Vazhaithandu) – 1 long piece
Coconut – 1 1/4 cups, grated
For the Masala:
Sesame Oil – 2 tsp
Fenugreek Seeds – 1/2 tsp
Asafoetida Powder – 1/2 tsp
Dry Red Chillies – 4
Chana Dal – 1/2 tsp
Cumin Seeds – 1/2 tsp
Green Chilli – 1, chopped
Rice Flour – 2 tsp
Coconut – 1/2 cup, grated
For Tempering:
Ghee – 2 tsp
Mustard Seeds – 1 tsp
Dry Red Chilli – 1, halved
Curry Leaves – 1 sprig
Method:
1. Whisk 1 tblsp of curd with 1 cup of water.
2. Peel off outer layers of vazhaithandu stem till the core.
3. Slice the stem into thin discs and remove excess fibre from the outer edges.
4. Chop them into 1/4 inch pieces and immerse immediately in curd mixture to prevent discolouring.
5. Mix coconut with 3/4 cup hot water.
6. Grind to a paste and extract thick coconut milk.
7. Heat oil in a deep pan over moderate heat.
8. Add fenugreek seeds, asafoetida, red chillies and dal.
9. Fry till spices and chillies are fragrant and dal turns golden.
10. Remove from heat.
11. Add cumin seeds, green chilli, rice flour and coconut.
12. Grind to a fine paste with 1/4 cup water.
13. Heat ghee for tempering and add the tempering ingredients.
14. When mustard seeds start spluttering, drain vazhaithandu and add with salt and 1 cup water.
15. Cover pan and simmer for 10 minutes till vazhaithandu is tender.
16. Combine spice paste and 1 cup of curd in a bowl.
17. Whisk well and add to pan.
18. Stir in coconut milk, mix well and remove from heat.
19. Serve immediately with plain rice.
