Vaazhaithandu/ plantain stem with oats

When I saw Priya’s Snake Gourd & Oats Kootu and Vazhakkai & Oats Kara Poriyal, I was inspired to make the plantain stem with oats.
The only difference is that instead of grated coconut, I added oats. The taste was good. As both are high in fiber content, it is good for health.

Ingredients:
Plantain stem (chopped) - 2 cups
Onion - 1 (chopped)
Oats - 1/3 cup
Curry leaves - 5 leaves
Sambar powder - ½ tsp.
Salt (to taste)
Oil

For tempering:
Mustard seeds - ½ tsp.
Cumin seeds - ¼ tsp.
Urad dal - ½ tsp.

Method:
Add the chopped plantain stems in 1 cup of buttermilk.
Heat the oil and add the tempering ingredients.
When mustard seeds splutter, add the onions and fry till translucent.
Add the plantain stems without buttermilk.
Add sambar powder and salt. Mix well.
If the stem is tender, add a little water to cook or if the stem is hard, add extra water to cook.
Once the stems are cooked and water gets evaporated, add the oats and curry leaves.
Reduce the heat and cook the oats by covering the kadai with a lid.
Mix in between to avoid burning.
Finally add the chopped coriander leaves which I had added in a very little quantity.
Serve as a side dish for rice.


Sent off to Saraswathi Iyer's "Oats Feast" event.

Posted in: side dish, Veg