Vazhaithandu mor koottu

An authentic South Indian stew served along with rice, and Papaddams. Mor koottu is one of the many variants of koottu. Vazhaithandu mor koottu is made by grinding coconut and chillies and adding with boiled Plantain Stem/ Banana Stem/Vazhaithandu and buttermilk. Mor koottu is thicker than Mor Kuzhambu.

Planning & Pre-Preparation: 10 mins

Cooking time: 15 mins

Ingredients:

Ingredients 1 (Boiling veg)

• Plantain Stem/ Banana Stem/Vazhaithandu - 1 (Medium) 

• Water (1/2 cup for boiling vazhaithandu & ¼ Cup for making buttermilk)

• Salt - per taste

• Thick Curd (Mildly Sour) - 1 Cup

Ingredients 2 (Koottu Paste preparation)

• Coconut (Average sized) - Half portion - roughly chopped

• Green Chillies - 3-4

• Cumin Seeds/ Jeera – 2 Tsp.

Ingredients 3 (Tempering ingredients)

• Coconut Oil – 2 Tsp.

• Mustard/ Kadugu – 1 Tsp.

• Asafoetida/Kayam/Hing – 1/2 Tsp.

• Curry Leaves

Directions:

Boiling veg

• To a Kadai, add thinly chopped Plantain Stem/ Banana Stem/Vazhaithandu and water. Mix well. 

• Cover and cook on low flame for about 10-12 mins.

• After 12 mins, check whether the Plantain Stem/ Banana Stem/Vazhaithandu is completely cooked. If not keep cooking for a few more mins. 

Koottu Paste preparation

• Transfer the Ingredients 2 contents to a mixer grinder and grind it to a fine paste by adding a little quantity of water.

Mor koottu preparation

• To a bowl add mildly sour thick curd and beat the curd thoroughly using a beater until a smooth texture is attained. Add water and mix it well to form a thick buttermilk consistency.

• Once Plantain Stem/ Banana Stem/Vazhaithandu gets cooked add ground koottu paste and quickly mix without forming lumps. Keep stirring on low flame. Now add salt and mix well. 

• When koottu paste gets well combined with Plantain Stem/ Banana Stem/Vazhaithandu, add the prepared buttermilk. Keep stirring to avoid burning the dish.

• Switch off the flame when the frothy layer is formed. 

Tempering ingredients

• To the Kadai add coconut Oil and start adding Ingredients 3, when mustard seeds splutter switch off the flame. 

• Transfer the tempered ingredients over the mor koottu. Mix well and serve. Vazhaithandu Mor koottu ready!!!! Serve with hot rice and Papaddams.

Pictorial Directions:

Step 1: To a Kadai, add thinly chopped Plantain Stem/ Banana Stem/Vazhaithandu and water. Mix well. Cover and cook on low flame for about 10-12 mins.

Step 2: Transfer the Ingredients 2 contents to a mixer grinder and grind it to a fine paste by adding a little quantity of water.

Step 3: Once Plantain Stem/ Banana Stem/Vazhaithandu gets cooked add ground koottu paste and quickly mix without forming lumps. Keep stirring on low flame. Now add salt and mix well.

Step 4: To a bowl add mildly sour thick curd and beat the curd thoroughly using a beater until a smooth texture is attained. Add water and mix it well to form a thick buttermilk consistency.

Step 5: When koottu paste gets well combined with Plantain Stem/ Banana Stem/Vazhaithandu, add the prepared buttermilk. Keep stirring to avoid burning the dish. Switch off the flame when the frothy layer is formed. 

Step 6: To the Kadai add coconut Oil and start adding Ingredients 3, when mustard seeds splutter switch off the flame. Transfer the tempered ingredients over the mor koottu. Mix well and serve. Vazhaithandu Mor koottu ready!!!! Serve with hot rice and Papaddams.

Points to be noted:

• If more water is added while boiling Plantain Stem/ Banana Stem/Vazhaithandu, drain the excess water after Plantain Stem/ Banana Stem/Vazhaithandu is completely boiled and use the water while preparing buttermilk. 

• Switch off the flame when the frothy layer is formed, if not, Mor kottu will turn watery when cooled. Mor Koottu's right consistency is in between normal koottu and kuzhambu.