Ingredients:

• 1 – Medium sized – Vazhaithandhu/Banana Stem/ Plantain Stem
• 3-4 tbsp – Coconut
• 1/4 tsp – Cumin seeds
• 3-4 Green chillies
• 2-3 tbsp – Yogurt
• Salt to taste
• 1/4 tsp – Sugar
• 1/2 tsp – Coconut oil
• 1/4 tsp – Mustard Seeds
• 1/4 tsp – Urad Dal
• 1 – Red chilli.

Method:

1. Cut the banana stem into roundels and take out the fibre and cut them into cubes.
2. Then put the chopped vazhaithandhu into water.
3. Add 1 tbsp of butter milk to this water.
4. Now drain the excess water. Add the chopped vazhaithandhu to a pan, add salt and cook on a medium flame until tender.
5. Meanwhile, grind the coconut, green chilli and jeera into a fine paste. Add a little water to this.
6. Now add this paste to the cooked vazhaithandhu. Mix well.
7. Let it boil for a minute.
8. Temper with mustard seeds, urad dal and red chilli.
9. Just before serving beat the yogurt and add it to the morkootu.
10. Garnish with fresh curry leaves.
11. Serve with any spicy gravy.
12. Recipe courtesy: Jeyashri’s Kitchen