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

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


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.