Plantain skin Gravy (Vazhakkai Thol Kootu/ Raw banana Skin Kootu)

raw-banana-skin-inside-min

Plantain skin Kootu (Vazhakkai Thol Kootu / Raw banana Skin Kootu) is a healthy and delicious Side dish prepared with Plantain skin (Vazhakkai Thol), Tamarind, Sāmbhar powder, Jaggery powder, Chana dal, Urad dal, Toor dal and Spices.

The Plantain skin/Vazhakkai Thol which will be thrown as a waste is turned to a delicious Kootu (Sidedish) here. Plantain skin/Vazhakkai Thol has more fiber, nutrients and antioxidants compared to the inside part but it is generally thrown as a waste without knowing its nutritional value. Here is a simple recipe of Plantain skin (Vazhakkai Thol) Kootu which helps us to effectively utilize the nutrients present in the Plantain skin (Vazhakkai Thol). This toothsome Gravy/Kootu serves as an excellent Side dish for the plain rice/Variety rice/Chapati/Roti.

Cooking time: 15- 18 minutes

Serves: 3-4

Ingredients

1 tbsp = 15 ml

1 spoon = 10 ml

1 tsp = 5 ml

1 coffee spoon = 2.5 ml

  • Chopped Plantain (Vazhakkai Thol) skin – skin of  3 Plantain/Vazhakkai/Raw Banana
  • Toor dal – 4 ½ tsp
  • Sāmbhar powder – 1 ½ tsp
  • Salt – required
  • Tamarind – small lemon sized
  • Jaggery powder – ½ tsp
  • Desiccated coconut – 5 tsp
  • Cooking oil – 3 spoon
  • Mustard seeds – 1 tsp
  • Urad dal – 1 ½ tsp
  • Chana dal– 1 tbsp
  • Heeng powder – slightly less than ¼ coffee spoon
  • Curry leaves – few
  • Turmeric powder – slightly less than ½ coffee spoon
  • Rice flour – 2 tsp
  • Water – required

Method

  1. Dissolve the Tamarind with slightly less than 1 cup of warm Water (1 cup=300 ml). Tamarind water is ready to use.
  2. Cook the Toor dal separately with slightly less than 1 cup of Water( 1 cup = 300 ml), required salt and turmeric powder (slightly less than ¼ coffee spoon) in a pressure pan/pressure cooker (I have cooked the Toor dal in a 5 litre stainless steel pressure pan for 7 whistles).
  3. Grind the Desiccated coconut with the Water (slightly less than ¼ cup (1 cup=300 ml)) to a smooth paste. Coconut paste is ready to use.
  4. Dissolve the Rice flour in Water (20 ml). Rice flour paste is ready to use.
  5. Boil the Water (slightly more than ½ cup (1 cup= 300 ml)) for a minute in a Kadai at medium-high flame (I have used Hindalium Kadai).
  6. Add the chopped plantain skin (Raw Banana/Vazhakkai Thol) to it.
  7. Add the Sāmbhar powder and Turmeric powder (slightly less than ¼ coffee spoon) to it. Mix it well. Cook the mixture for 2-3 minutes.
  8. Then, close the Kadai with a lid for 7 minutes. Add the prepared Tamarind water to it. Cook the mixture for 2 minutes.
  9. Add the cooked Toor dal to it and mix it well. Cook for 2 minutes.
  10. Add the prepared coconut paste and Rice flour paste to it. Mix it well. Cook the mixture for 2 minutes.
  11. Add the Heeng powder to it. Mix it well. Switch off the flame. Plantain skin (Raw Banana skin/Vazhakkai Thol) Kootu is ready.
  12. Roast the Mustard seeds with the Cooking oil until it crackles in a pan at medium flame.
  13. Then, add the Urad dal and Chana dal to it and roast until it turns golden brown. Add the chopped Curry leaves to it. Mix it well. Switch off the flame.
  14. Add the contents in the pan to the prepared Plantain skin (Raw Banana Skin/Vazhakkai Thol) Kootu and mix it well. Hot Plantain skin (Vazhakkai Thol) Kootu is ready to serve.

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