Tamil Nadu Style Vazha Thandu Thogayal Recipe (Banana Stem Chutney Recipe)
A vegetarian Tamil Nadu recipe with mustard seeds, white urad dal (split), sprig curry leaves - roughly chopped. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
We 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
banana stem - cut into cubes and soaked in buttermilk(2)turmeric powder (haldi)(1/2 teaspoon)salt - to tastesunflower oil - for cooking - 2
Release the pressure naturally
- 3
Heat 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
mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon)sprig curry leaves - roughly chopped(1)banana stem - cut into cubes and soaked in buttermilk(2)dry red chillies(3)mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon)sprig curry leaves(1)dry red chilli(1) - 4
Once it is done, let it cool down and grind it into a smooth paste using a mixer
banana stem - cut into cubes and soaked in buttermilk(2) - 5
Keep it aside or serve it in a bowl
- 6
In 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
mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon)sprig curry leaves - roughly chopped(1)mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon)sprig curry leaves(1) - 7
Serve the Tamil Nadu Style Vazha Thandu Thogayal Recipe (Banana Stem Chutney Recipe) along with Dosa to enjoy your breakfast meal
banana stem - cut into cubes and soaked in buttermilk(2)
Nutrition Facts
Per serving
Rate this recipe
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Tamil Nadu Style Vazha Thandu Thogayal Recipe (Banana Stem Chutney Recipe)
A vegetarian Tamil Nadu recipe with mustard seeds, white urad dal (split), sprig curry leaves - roughly chopped. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
7 steps- 1
We 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
banana stem - cut into cubes and soaked in buttermilk(2)turmeric powder (haldi)(1/2 teaspoon)salt - to tastesunflower oil - for cooking - 2
Release the pressure naturally
- 3
Heat 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
mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon)sprig curry leaves - roughly chopped(1)banana stem - cut into cubes and soaked in buttermilk(2)dry red chillies(3)mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon)sprig curry leaves(1)dry red chilli(1) - 4
Once it is done, let it cool down and grind it into a smooth paste using a mixer
banana stem - cut into cubes and soaked in buttermilk(2) - 5
Keep it aside or serve it in a bowl
- 6
In 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
mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon)sprig curry leaves - roughly chopped(1)mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon)sprig curry leaves(1) - 7
Serve the Tamil Nadu Style Vazha Thandu Thogayal Recipe (Banana Stem Chutney Recipe) along with Dosa to enjoy your breakfast meal
banana stem - cut into cubes and soaked in buttermilk(2)
About this recipe
A vegetarian Tamil Nadu recipe with mustard seeds, white urad dal (split), sprig curry leaves - roughly chopped. Ready in 40 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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