- Vazhaithandu - 1 no
- Moong Dal - A handful
- Grated Coconut - 1 cup
- Green Chilli - 1 to 2
- Mustard - 1 tsp
- Urad Dal - 1 tsp
- Curry leaves - a few
- Turmeric Powder - 1tsp
- Rice Grains - a few
- Oil - for seasoning
Cutting the vazhai thandu is a little strenuous task. Remove the thick outer portion of the stem to get to the smooth stem. Now cut the stem in to thin round slices, simultaneously removing the fibre from each stem. To prevent discolouration keep the slices immersed in water with little butter milk.
Chop the slices in to fine pieces and set aside.
In a small skillet, dry roast the rice grains till they turn golden brown. Once they cool off, grind it with green chillis to a fine powder. Alternatively, you can dry roast 1-2 red chillis along with the rice grains and powder them.
In a kadai, add little oil and allow mustard and urad dal to splutter. Now add curry leaves along with the turmeric powder and let it sizzle for a few seconds. Now add the washed moong dal with little water and let it cook for a few minutes.
Once they are half cooked, add the cut vegetables and cook covered till they are soft and tender. Generally the water content in stems is adequate for the vegetable and the lentil to be cooked.
Once the stem is cooked and the water in it becomes evaporated, add the ground powder along with salt.
Add grated coconut and mix well and take off flame.
Serve it hot as an accompaniment for rice.