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Banana Stump chutney
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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.
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 4
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
  • 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.

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