How to make Vazhai Thandu Kosumalli - Banana marrow salad with a touch of southern.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Banana Marrow (केले का गूदा), Scraped Coconut (कसा हुआ नारियल)

Cuisine : Tamil Nadu

Course : Salads

Vazhai Thandu Kosumalli Recipe Card

Vazhai Thandu Kosumalli
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The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

Prep Time : 26-30 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Vazhai Thandu Kosumalli Recipe

  • Banana Marrow 2 cups

  • Scraped Coconut 2

  • Buttermilk 2 cups

  • coriander leaves 1/4 cups

  • Curry leaves 1 sprigs

  • Lemon 1

  • Turmeric powder 1/4 teaspoon

  • Salt

  • Asafoetida 1/4 teaspoon

  • Scraped coconut 1/4 cups

  • Mustard seeds 1/2 teaspoon

  • Whole dry red chillies 2

  • Groundnut oil

Method

Step 1

Clean and cut the marrow into very small dices, carefully segregating and discarding the coarse fibers while cutting.

Step 2

Wash and slit the green chillies. Mix the buttermilk with equal quantity plain water. Soak and rub the marrow into it. Drain thoroughly.

Step 3

Wash and chop the coriander and curry leaves. Squeeze the lemon, strain and reserve juice. Mix turmeric powder, salt into the marrow and keep aside in a colander to drain.

Step 4

Squeeze the excess water from the marrow and mix in the lemon juice, asafoetida and curry leaves. Check and adjust seasoning.

Step 5

Mix the coriander and freshly scraped coconut. Heat oil, temper with mustard seeds, red chillies and slit green chillies and add to the kosumalli. Chill and serve.