Vazhapindi Vanpayar Mezhukkuparati

Hey Folks,

Vazhapindi Vanpayar Mezhukkuparati is a very healthy and nutritious side dish that we usually prepare in our homes. It is a very simple recipe and good for your health. Let's go through the recipe for Vazhapindi Vanpayar Mezhukkuparati.

Vazhapindi Vanpayar Mezhukkuparati - The Perfect Cook Book

INGREDIENTS:

1. Vazhapindi - 1 cup
2. Red cow peas / Vanpayar - 1/2 cup
3. Dried Red Chilli - 3 - 4
4. Shallots - 5 - 6
5. Garlic - 3 - 4 cloves
6. Curry Leaves - as required
7. Kashmiri Chilli Powder - 1 tsp
8. Turmeric - 1/8 tsp
9. Salt - to taste
10. Coconut Oil

PREPARATION:

Clean the vazhapindi or banana stem and cut them into small dice and remove the fibre that comes out of the stem. Banana Stem or Vazhapindi is a rich source of fibre and helps in weight loss. It is also very good for diabetic patients. 

After dicing it, keep them in a bowl of water. Stir with your fingers or a spoon in between the pieces and remove the fibres stuck around them.

Now in cheenachatty dry roast the vanpayar and soak them in water for 20- 35 minutes.  And cook in a pressure cooker with water and salt for 2 - 3 whistles until it is cooked well. 

Cook the vazhapindi in a vessel with the cooked vanpayar. Add some salt and 2 tbsp of water to it. Once it starts to cook, the vazhapindi release its moisture content, so keep it closed and cook well until it is cooked to perfection. Once it is done keep it apart.

Into a Cheenachatty add some coconut oil. Once it's hot, add the dried red chilli, crushed garlic, and crushed shallots to it. Add some curry leaves also and saute until the shallots turn golden brown in color. Then add 1/8 tsp of turmeric powder and 1 tsp kashmiri chilli powder to it and saute until its raw smell goes off. Now add the cooked vanpayar and vazhapindi to it and combine well with the masala. Saute until it is dry. 

Serve with some hot rice and pickle. This is a simple and nutritious dish for all age groups. Try it out when you get some Vazhapindi and give me your feedback in the comment box.

See you all in my next cooking blog!