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Regional cuisine in India is a coming together of local, seasonal ingredients that grow in a particular province's fertile soil or along its coasts, adding flavour and depth to traditional recipes. The southern region of Kerala, home to some diverse regional food cultures also carries a rich legacy of heirloom recipes that have be passed on from generation to generation. These familial recipes are reminiscent of days spent in lush green fields along tranquil riverbanks and brim with local flavours, aromas and taste.
Image courtesy: Tickling Palettes
One such dish which is part of the local cuisine of Palakkad is the poduthuval or a vegetable side dish that accompanies the main course. This dish is generally made from beans and vegetables and flavoured with a light blend of spices that make it the perfect accompaniment for a sambar or kootan. There are many varieties of poduthuval which make use of vegetables growing in abundance in this region including spinach, kundru and even raw bananas. A lesser-known poduthuval variety is the banana-stem or the vazhaithandu poduthuval which is easy to make but delicious to taste.
The dish is a simple coming together of local ingredients like banana tree stem, green gram, urad dal, dried red chillies and of course, coconut. Most of Palakkad's local recipes make use of coconut which grows in abundance in this region. In fact, southern Indian recipes cooked in coconut oil also harness all the benefits of its healthy fats which boost good cholesterol levels. Added to the banana-stem poduthuval, coconut brings this dish together infusing it with a sweet, mild taste that can be enjoyed with some spicy pickles, sambar and rice.
Banana-stem is nutritious on its own, its juice highly recommended for treating kidney stones. Cooked as a vegetable, banana stem ensures a healthy intake of fibre to smooth digestion. Since the vegetable has properties that work on kidney function, banana stem also helps diabetic patients to keep sugar levels in check. Moreover, bananas grow in abundance in this region making it a nourishing, local and regional superfood that can be used in a number of different ways.
A tasty, simple and local recipe packed with the nourishing properties of wholesome, homecooked food, the vazhaithandu poduthuval can be easily made at home using some basic kitchen ingredients. Read on below for a simple recipe to make this delicious vegetable side dish:
Ingredients:
1-2 ft long banana stem
½ cup grated coconut
1 tbsp curd
2 tbsp moong dal
1 ½ tbsp urad dal
1 ½ tsp mustard seeds
½ tsp turmeric
2-3 dried red chillies
Salt to taste
Oil for cooking
Method:
1. In a vessel bring together curd with some water to make buttermilk.
2. Slice the vazhaithandu or banana-stem into round shapes or discs and soak them in the buttermilk to prevent the vegetable from losing its colour.
3. Heat oil in a pan. Add mustard, urad dal and chillies to the tempering.
4. Squeeze or drain the banana stems of all the buttermilk and when the urad dal achieves a brownish hue, add the vegetable to the pan.
5. Add moong dal next, and stir, before adding salt to taste.
6. Pour a bit of water and let the vegetable cook on a medium-low flame.
7. Once the water is evaporated mix in freshly grated coconut. Your vazhaithandu poduthuval is now ready to be served. Enjoy with warm sambar or kootan and rice.
