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Articles: Recipes | Vazhaithandu Curry (Kerala)
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| Ingredients: | | | | | Vazhaithandu | : | about 12 inch piece | | | Moong dhal | : | 2 tsp | | | Urad dhal | : | ¼ tsp | | | Dry Red Chillies | : | 2 | | | Mustard | : | ¼ tsp | | | Hing (asafoetida) | : | little | | | Ginger | : | small piece | | | Green chilli | : | 1 | | | Grated coconut | : | 2 tsp | | | Butter milk | : | ½ tsp | | | Cooking oil | : | 2 tsp | | | Coriander leaves | : | 1 tbsp | | | Salt | : | ½ tsp | | |
| | Preparation: | | | | Remove fibre from vazhaithandu. Cut into small cubes and place in a bowl of water containing 1 tbs of buttermilk. | | | | Soak vazhai thandu pieces, moong dhal, butter milk and salt together for 15 minutes. | | | | Heat oil and add mustard, urad dhal, red chilli, hing, green chilli, and ginger in oil.Squeeze the butter milk out the soaked vazhai thandu, and add soaked vazhai thandu pieces to the above pan. | | | | Cook for 10 minutes and then add grated coconut to the above.Garnish with chopped coriander leaves. |
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