Tamil Nadu Style Vazha Thandu Thogayal Recipe (Banana Stem Chutney Recipe)

Name: Tamil Nadu Style Vazha Thandu Thogayal Recipe (Banana Stem Chutney Recipe)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu) + 1 teaspoon Mustard seeds (Rai/ Kadugu)); 2 tsp White Urad Dal (1 teaspoon White Urad Dal (Split) + 1 teaspoon White Urad Dal (Split)); 2 sprig Curry leaves (1 sprig Curry leaves roughly chopped + 1 sprig Curry leaves); 2 pieces Banana Stem (2 Banana Stem cut into cubes and soaked in buttermilk); 3 pieces Dried Red Chili (3 Dry Red Chillies); 10 g Tamarind (10 grams Tamarind); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 2 tbsp Kasuri Methi (2 tablespoon Kasuri Methi (Dried Fenugreek Leaves)); 0 pieces Table Salt (Salt to taste); ½ tsp Asafoetida (1/2 teaspoon Asafoetida (hing)); 1 piece Red Chili (1 Dry Red Chilli); 0 pieces Vegetable Oil (Oil for cooking (vegetable oil used))

Tamil Nadu Style Vazha Thandu Thogayal Recipe (Banana Stem Chutney Recipe) - Indian Chutney Recipes (Indian)

40 minIndian

Servings4

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Steps

1We begin making the Tamil Nadu Style Vazha Thandu Thogayal Recipe (Banana Stem Chutney Recipe) by pressure cooking the banana stem in a pressure cooker with turmeric powders and salt for just whistle.
2Release the pressure naturally.
3Heat a heavy bottomed pan with oil, splutter mustard seeds, urad dal, curry leaves,dry red chillies and add the cooked banana stem, add the rest of the ingredients and give it a stir fry.
4Once it is done, let it cool down and grind it into a smooth paste using a mixer. Keep it aside or serve it in a bowl.
5In order to make the seasoning, heat oil in a small skillet, temper the mustard seeds, urad dal, curry leaves, hing, and dry red chili and drizzle it on the chutney and serve.
6Serve the Tamil Nadu Style Vazha Thandu Thogayal Recipe (Banana Stem Chutney Recipe) along with Dosa to enjoy your breakfast meal.