Valaithandu porial

Valaithandu -1 fourharm size

Green chilly – 2 nos slit

Coconut – 4 tsp

Shallots – 10 finely chopped

Salt – to taste

Seasoning

Mustard seeds -1/2 tsp

Jeera – ¼ tsp

Split uraddal – ½ tsp

Curry leaves – few

Hing – ½ tsp

Red chilly – 1 split

Oil – 2 tsp

Method :

    

1. Heat oil in a kadai, splutter mustard seeds, Jeera,Split uraddal, hing ,split red chilly and curry leaves,saute for 2 minutes.
2. 
3.   Now add the finely chopped shallots and little salt ,saute for 2 to 3 minutes. Meanwhile finely chop plantain stem and immerse in water and keep.

        .      

3. Once the onion turns light brown, add the chopped veggie, sprinckle little water and allow it to cook       

   4     · It takes 5 minutes to cook completely and the water gets obserbed.

·  5.     Now add 2 tbsp grated coconut, give a stir.

                 

·     6.     Serve hot with sambar rice.

· NOTE

· 1. Adding onion is optional.

· 2. Deskin the plantain skin and remove the strings completely while chopping.

· 3. You can also add cooked moongdal or cooked turdal to this receipe.

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