Valaikai/Raw banana is very delicious when made into chips, roast, podimas(shredded and cooked) or moru moru(deep fried). When the valaikai starts to turn a little yellow or ripen my grandmother known affectionately as Manni used to make kootu out of it. It is one of my favorite kootu and is amazing in taste. It has a mushy texture, great flavor and apt with south Indian food like rice , sambar or rasam. I had some valaikai that was starting to ripen sitting in my kitchen and I decided to make kootu again.
Valaikai (slightly ripe)-4
Channa Dhal - 2 tbsp
Tempering (Mustard seeds- 1 tsp,Udad Dhal- 2 tsp,Dry red chillies- 1, asafoetida a few shakes, coconut 1 tbsp)
Asafoetida powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Sambar Powder - 1 tsp
Curry leaves- 5
Cilantro- 2 Tbsp
Water - enough to soak the vegetable
1. Using the peeler remove the skin of the banana and cut into cubes.
2. Heat the saucepan add water and veggies, channa dhal, turmeric, sambar powder,salt and asafoetida and cook for4 minutes until the veggies are cooked.
3. For tempering add 1 tbsp oil and mustard seeds. Wait for them to pop, add udad dhal and dry chillies, coconut and curry leaves.
4. Add the tempering to the cooked veggies and garnish with cilantro.
5. Serve as side dish for rasam, sambar and rice.