Nadan Vazhaithandu Curry
A traditional Kerala-style stir-fry featuring tender plantain stem tossed with freshly grated coconut, aromatic spices, and tempered mustard seeds. This wholesome dish pairs wonderfully with steamed red rice and rasam.
45min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Drain the chopped plantain stem from the buttermilk water and rinse thoroughly.
2
Coarsely grind the grated coconut, shallots, cumin seeds, and one green chilli without adding water.
3
Heat coconut oil in a pan and splutter the mustard seeds.
4
Add the curry leaves and remaining green chilli, sautéing for a few seconds.
5
Add the chopped plantain stem, turmeric powder, and salt. Mix well.
6
Cover and cook on low heat until the plantain stem becomes tender, stirring occasionally.
7
Add the ground coconut paste to the cooked stem and combine thoroughly.
8
Cook uncovered for another 3 to 4 minutes until the moisture evaporates completely, then serve warm.
Ingredients
2 cups tender plantain stem (vazhaithandu), finely chopped and soaked in buttermilk water
1/2 cup fresh grated coconut
3 small shallots, chopped
2 green chillies, slit
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 sprig curry leaves
1/4 tsp turmeric powder
1 tbsp coconut oil
Salt to taste
*This AI-generated recipe may contain inaccuracies.