This is a very healthy Sourashtrian Vaazhaithandu stir fry preparation. It tastes best with any kuzhambu varieties.
1 cup Vaazhaithandu
1/4 cup moong dal
1 medium sized onion
1 ts mustard seed
1/2 ts urad dal
2 red chillies (broken)
Few curry leaves
Few curry leaves
1/4 ts pongal perungayam
1 ts sambar powder
Oil and salt as needed
Preparation
- Peel skin of Vaazhaithandu. Then cut into round discs. (Vaazhaithandu is very fibrous. Swirl the fibres in your fingers and remove them as you cut them out each time) Place couple of cut discs one over another and make julienne slices out of them. Then chop the juliennes into small pieces.
- Place the chopped pieces in a bowl of water. Add few drops of lemon squeeze to avoid discolouration. A small stick or knife or even your finger inserted and swirled inside the water can remove some of the excess fibres.
- Add enough oil in a kadai. Add mustard seed and urad dal and allow them to splutter. Add broken red chillies, hing and curry leaves. Saute for few seconds. Add finely chopped onions and allow them to turn translucent. Add washed moong dal and fry them for a minute. Next add the chopped Vaazhaithandu with necessary salt. Combine everything and stir in high flame for a minute. Now turn the flame to low and cook covered mixing periodically for 10-15 minutes until the Vaazhaithandu is 3/4 th cooked. Now add sambar powder with extra salt if needed. Cook for a further 2-3 minutes.
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