I am right now in India enjoying my vacation and so millet recipes will resume on all Mondays from the New year. I am totally enjoying here meeting all my old friends, watching movies, eating out, and spending time with family. Will write some interesting stories of my vacation after i am back to Singapore.
Preparation Time : 15 mins | Cooking Time : 20 Mins |Serves: 3-4
Vazhaithandu ||banana stem 1 small size
Bay leaf 1
Butter |ghee 1 tsp
Cumin seeds 1/4 tsp
Yellow moong dal 1 tblsp
Salt as needed
Black pepper to taste
- Cut the banana stem and onion into big cubes. In a pan add ghee or butter and add the bay leaf, Add in the cumin seeds and onions and saute till they turn pink.
- Add the cut vazhaithandu and saute for a minute.
- Add in the moong dal and add 1 cup of water and pressure cook all till 2 to 3 whistles.
- Allow this to cool and discard the bay leaf. Grind this into a smooth paste.
- Add 2 cups of water and filter the ground paste. Throw out the residue.
- Add salt and pepper powder to this and boil this for 3 to 5 minutes.
- Serve the soup hot.
- Moong dal gives thickness to the soup and so no need for any cornflour to give thickness.
- You can add garlic pods to enhance the flavor, add this while cooking this in pressure cooker.
- If adding ginger add while cooking and discard while grinding. Else the flavor of ginger will be dominant.