Vazhakkai Kootu

Watch how this recipe is made in my new series Ammavum Naanum, where Amma teaches me heirloom recipes that have a story to tell. Subscribe to my YouTube Channel and stay tuned for more:


  • Raw banana, tender baby ones (peeled and cubed) – 2
  • Tamarind water (extracted from tamarind the size of a lemon) – 1 cup
  • Turmeric powder –1/2 tsp
  • Sambar powder – 2 tsp
  • Jaggery (powdered) – 1 tsp
  • Water – 1 cup
  • Salt – to taste


  • Coconut oil – 1tsp
  • Asafoetida – 1/2 tsp
  • Mustard – 1 tsp
  • Urad dhal – 1/2 tsp
  • Channa dhal – 1/2 tsp
  • Red chillies (broken) – 2
  • Grated coconut – 2 tbsp
  • Curry leaves – 8-10


  1. Heat tamarind water in a wok.
  2. Add salt and turmeric powder. Allow to boil.
  3. Add the peeled and cubed baby raw bananas.
  4. Cook till it is par-boiled.
  5. Add sambar powder, jaggery (powdered) and sauté
  6. Add some more water if it gets dry or mushy.
  7. Pour tempering (recipe and order of ingredients below) over kootu and turn off flame.
  8. Serve hot with rice with copious amounts of sesame oil or ghee.


  • Heat coconut oil in a separate wok.
  • Add some asafoetida powder and temper with mustard seeds, urad dhal, channa dhal,, red chillies, and finish with grated coconut.
  • Pour over the kootu.


  • Do not brown the coconut.
  • Try and use baby raw bananas as much as possible.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s