Vazhaithandu Paruppu Thogayal/Plantain Stem & Dal Chutney

Its really wonderful to write a fresh post after a long, yes am back to my nest after a long stay in my hometown. Three months stay without my family wasnt that much fun but thank god i have been constantly supported by my followers and by my friends aka blogger buddies who are very close to my heart.Am happy to write this post after a long that too a dish i prepared with fresh plaintain stem i carried all the way from India. After a day travel in flight, the first thing came to my mind is to make some hot piping rasam rice and a dal chutney to go along with.

But finally i ended up with plantain stem and dal combination of chutney aka thogayal. Seriously if you dont like having plantain stem either in kootu or poriyal, just give a try to this thogayal am sure this South Indian style chutney will definitely tickle your tastebuds.Since raw plantain stem are well known for their medicinal value, its really adviced to intake them quite often. Dont forget to give a try to this wonderful thogayal if you get super fresh plantain stem.

1/2cup Plaintain Stem (chopped roughly)
2tbsp Toordal
1tbsp Channadal
1tbsp Urad dal
3nos Dry red chillies
1no Tamarind (blueberrt size)
Salt
Oil (gingelly or olive)

Heat a teaspoon of oil, fry the dals together and dry red chillies together until they turns brown.

Transfer it to the blender, now add the chopped plaintain stem to the same pan.

Fry them for few minutes or until they gets cook.

Take the cooked stem to the blender and blend with tamarind and salt.

Sprinkle some water if needed until they turns as thick paste.

Serve with your favourite as side dish.

This thogayal aka chutney goes awesome as side dish with rasam and curd rice.