Tuesday, March 5, 2013

Healthy and Hearty

Recipe: Vazha Pindi and Vanpayar Mezhukkuparati (Plantain stem and Red Cow peas stir fry)

Its my little girls final assessment time. And that means, she will be moving on to her next grade in less than a month..... Man, that's fast...... Unbelievably fast.....I am still afresh about me feeling  overwhelmed about my girl moving away from preschool and now, she's already moving up the grades. Wish she wouldn't grow up so fast :(
The last few weeks had been quite busy with my little ones school activities..... Revisions, talent shows and yes of course, her coughs and chest congestions. But, no,that never really kept me away from cooking and photographing but posting them on time never seemed to happen.

Vazha pindi Mezhukkuparati is one of my favourites and most of all it's a very very healthy one indeed and as mentioned in my earlier post on Vazha Koombu Thoran, there's not a part of the plantain tree that goes unused. The stem that I have used here is a real good source of iron and is also extremely good for digestion.
These delectable nadan dishes were always holiday delicacies for us as children. Back then, it was almost impossible to get fresh or even frozen Vazha Pindi,Vazha Koombu,Jack fruit and many other stuffs in the Middle East. Things have changed drastically over the past few years in this part of the world, thanks to the wonderful technologies that have literally shrunk our earth to the size of a pea!!!
Lucky that I could get settled back here again, with all the pleasures of a modern country and yet with all the comforts of my homeland :)


Vazha Pindi/Plantain stem - 1 medium sized chopped and washed.
Red cow peas/Vanpayar - 1/2 cup soaked and pressure cooked till soft
Shallots - 5-6 crushed
Garlic - 1-2 cloves crushed
Chilly powder - 1 tsp
Curry leaves - a handful
Oil(preferably coconut oil) - 1 tbsp
Salt to taste

Cut the stem into circular pieces, removing the fibrous stuffs that comes out as you cut. You can use your fingers or a cotton bud for the purpose. Now chop the circular pieces and drop them into some water.
Using a fork or even better an wire whisk give a slight whisk to the chopped pieces and you will find more fibrous stuffs clinging on to the whisk  Remove them and continue the exercise till you have removed all of the fibres.
Place the pressure cooked cow peas and the chopped plantain stem in a vessel and cook on low flame, covered. You will find water oozing out of the stem.
Once this happens, continue cooking uncovered till the stem is done and the water completely evaporates. Set this aside.

Heat some oil in a wok and drop in the crushed shallots, garlic and curry leaves and sauté till light brown. Now add chilly powder and salt and continue sautéing for a few more seconds.
Tip in the cooked stem and cow peas into this mixture, mix well and leave on low flame till nice and dry.Serve warm with hot steaming rice and enjoy.


  1. looks good..we use whole moong dal(cherupayar)instead of vanpayar...looks tasty ..

    1. Thanks and I thnk u shud try van payar a shot, tastes really good :)

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