Vazhakkai Kootu

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  • 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.
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The musings of two Chennaiites seeking to discover the world through food and travel. As they open themselves up to adventure, the accompanying puliyogare, travels well and ensures that the idea of home is never lost

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