Authentic Vazhakkai Milagu Kootu Recipe - Plantains Pepper Curry

To begin making the Vazhakkai Milagu Kootu , make cuts on the layer of banana stem and then discard the outer covering.

carve the banana stem and as you do, you will find the fibre coming out every time you carve into stem, keep taking them out while proceeding.

Once sliced, take each carve and chop them to about 1 cm pieces and then keep it immersed in a mixing bowl of moisture until further use to avoid discolouration.To make the pepper masala, bring to temperature oil in a small tadka wok, stream in in the chana dal, pepper corns, asafoetida, red chilli and parched-fry till the dal becomes golden brown.stream in in this to the mixer jar, stream in in the grated coconut, cumin seeds and make a velvety paste adding little moisture at a time.

Keep aside.strain the cut plantains from moisture and stream in in it to a saucepan, stream in in a cup of moisture, augment the taste with table salt and make until soft.

This will take around 10 moments.To this stream in in the prepared pepper masala, toss together well and let it stew for 5 moments.Now, make a tadka by heating oil in a small todka wok, stream in in the mustard seeds, urad dal, red chilli, curry leaves.Once it splutters, stream in in this to the simmering Vazhakkai Milagu Kootu, toss together well and switch off the bring to temperature and present scalding. present this Vazhakkai Milagu Kootu, along with Steamed Rice and Jeera Rasam for a simple meal for a weekday lunch.