Name: Vazhaithandu Thogayal/thuvayal | Banana stump chutney
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 3 tbsp urad dal (split black gram dal); 1 tbsp chana dal (gram dal); 5 nos red chilies (adjust according to spice level); 1 tsp coriander seeds; 2 tsp sesame seeds; ½ tsp black peppercorns (optional); 1&½ cups banana stump, chopped; ¼ cup grated coconut (fresh or frozen); a small ball of tamarind (a size of a small marble); 1 tsp salt (or to taste); ½ tsp oil; ⅛ tsp hing/asafoetida; a sprig of curry leaf; handful of coriander leaves

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Vazhaithandu Thogayal/thuvayal, south-indian style chutney made with banana stump and lentils. A healthy and delicious condiment to serve with rice.

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South-Indian lunch thali is incomplete without chutney/thogayal. I make a lot of chutney with veggies like Beets , Amla & Carrot and Amla & coconut and also with greens like fenugreek , brahmi leaves and tulsi and now this banana stump chutney is another addition to that healthy list.

Chutney vs Thogayal

Thogayal or thuvayal is a condiment made with lentils and spices. Whereas Chutneys made to pair with idly/dosa not necessarily include lentils.

As a south-indian we love our Thogayal/thuvayal. Growing up in my parents home, our saturday menu used to be thogayal/thuvayal and rasam. Coconut thogayal with jeera rasam is a delicious combination.

south-indian thali with thogayal and pickle

The main ingredients in a south-indian style chutney are urad and chana dal along with tamarind. I usually add coriander seeds and sesame seeds to my chutneys as they add a great texture and also for their numerous health benefits.

The Ingredients

Banana stump, the stump part of a banana tree, you will find them in Indian supermarkets.
Spices, i have used black peppercorns and red chilies to spice the chutney. Peppercorns are optional, one can omit them.
Coconut, freshly grated or frozen, do not skip coconut, they add flavor and also binds other flavors together.
Dal, i have used chana dal and urad dal, they add volume to the chutney
Sesame seeds and coriander seeds, as said earlier, they add a nice texture to the thogayal.

How to make Vazhaithandu thogayal

Chop and keep vazhaithandu ready. Heat a pan with oil add the dals, saute for a minute or two and then add pepper corns, sesame and corinader seeds.

Once the dal turns golden brown, throw in the red chilies, curry leaves and coriander and the chopped banana stump. I left the banana stump outside for too long, so mine turned black. Keep the chopped stump immersed in vinegar water/buttermilk water.

After adding vazhaithandu/banana stump, saute for 2-3 minutes. Sprinkle water twice, cover the pan and switch off the stove. Let this sit until the ingredients cools down. No need to cook the banana stump until soft.

Once it is cool enough, take it all in the mixer jar, add tamarind and salt and grind it to a paste. I added 2-3 tablespoon of water for grinding.

Banana stump is known for its numerous health benefits particularly good in fibre. Many drink banana stump juice with little yogurt or buttermilk to get the benefits of the good fibre. Here is a morekuzhambu recipe with vazhaithandu, to enjoy this delicious vegetable.

Vazhaithandu Thogayal/thuvayal | Banana stump chutney

Vazhaithandu Thogayal/thuvayal, south-indian style chutney made with banana stump and lentils. A healthy and delicious condiment to serve with rice.

5 from 9 votes

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Course: Condiments, Side Dish

Cuisine: Asian, Indian

Keyword: Banana stump chutney, How to make thogayal, thandu thogayal, Thogayal and rice, Thogayal with banana stump, Thogayal with coconut, Vegetable chutney

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Servings:

Calories:

Equipment

Indian style mixie

Ingredients

3 tablespoon urad dal split black gram dal
1 tablespoon chana dal gram dal
5 nos red chilies adjust according to spice level
1 teaspoon coriander seeds
2 teaspoon sesame seeds
½ teaspoon black peppercorns optional
1&½ cups banana stump, chopped
¼ cup grated coconut fresh or frozen
a small ball of tamarind a size of a small marble
1 teaspoon salt or to taste
½ teaspoon oil
⅛ teaspoon hing/asafoetida
a sprig of curry leaf
handful of coriander leaves

Instructions

Heat a kadai/pan, dry roast urad dal, chana dal, white sesame seeds, black peppercorns, and coriander seeds, until the dal turn golden brown. Take care not to burn them, keep the flame simmer.
When the dal turns golden brown, add chopped banana stump and coconut to this and saute for 2 minutes. Sprinkle water twice, cover the pan and turn off the stove. Let this cool down.
Once the ingredients cools down, take it in a mixer jar, add tamarind and salt to this and grind it to a paste. I added 2-3 tablespoon of water while grinding.
Once ground, remove it to a serving bowl. Serve it along steaming hot rice for a comfort meal.

Video

Disclaimer

I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.

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Serve this healthy and delicious vazhaithandu thogayal/thuvayal with steaming hot rice and a generous drizzle of gingely oil.

I served it with paruppu rasam, beans coconut curry and rice.

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An old post from 2009, updated with new content and pictures for better engagement

Vazhaithandu Thogayal |Banana Stump Chutney

Chutney vs Thogayal

The Ingredients

How to make Vazhaithandu thogayal