Plantain stem or vazhanthandu ( tamil equivalent) is widely used in Indian cooking. Plantain stem taken in any form is very healthy. Plaintain stem is a good source of dietary fibre. It is an ideal vegetable to be taken by obese people, diabetics and people with kideney stone and ulcer complaints.
Tender stems are the best and tasty. I prepared this dish with a combination of sprouted green gram and plantain stem which enhances the taste of the dish.
Here is the recipe for you,
- One medium sized plantain stem
- One Onion
- 3/4 cup of sprouted green gram
- 1 teaspoon channa dal
- 1 teaspoon toor dal
- 3or 4 red chillies
- 1/2 teaspoon hing(asafoetida)
- 1/2 teaspoon saunf (fennel seeds)
- Few curry leaves
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon Mustard
- 1/2 teaspoon urad dal
- 2 to 3 teaspoon cooking oil
- Salt to taste
- Chop onion into small pieces.
- Cut plantain stem into small pieces by removing the thread like fibre.
- Add the pieces in a bowl of water containing 1 tablespoon of butter milk to retain the colour of the stem.
- Take out the pieces from the butter milk and cook them with little salt and turmeric powder till they become soft.
- Remove the cooked pieces from the frying pan and keep it aside.
- Soak channa dal and toor dal for half an hour.
- Grind the dals, sprouted green gram, red chillies, hing, saunf and little salt.
- Grease the idly plate and place the ground mixture and steam it for 5 minutes.
- Allow it to cool and scramble the steamed sprouts using hand or spatula. Now the sprouted green gram usili is ready.
- In a kadai add 2 teaspoons of oil.
- Add mustard and urad dal.
- When mustard starts popping, add chopped onionand curry leaves.
- Fry till the onion becomes soft.
- Add the scrambled sprouted green gram usili and fry for a while.
- Add the cooked plantain stem and fry till it gets completely mixed with sprout usli.
- Add Salt if it is required.
- Serve hot with rice or chappathi.