Plantain thandu curry with curd (vazhai thandu mourporiyal)

Plantain thandu curry with curd (vazhai thandu more poriyal) - preparation time 20 mins

Ingredients:-
Plantain thandu - 2 cup/250gms (chopped to small thin strips.)
Mustard seed - ¼ tsp
Sesame oil -2 tsp
Urad dal - 1 tbsp
Chili - 2 (split into 2 pieces)
Coriander seed (Dhaniya) - 1 tbsp
Cumin seed (Jeera) - 1 tbsp
Curd - 3 tbsp
Salt to taste
Turmeric - ¼ tsp
Water - ¾ or 1/2 cup
Curry leaves - 10 (finely chopped)
Coriander leaves - 4 (finely chopped)

Preparation method:-
Crush cumin & coriander seed along with chili, ¼ cup of water and salt. Take the juice of the mixture.
Boil vazhai thandu along with the above extract, turmeric, 1 tbsp of curd and required water.
Cooked till the thandu is soft.
In a tawa/kadai add oil and mustard. Once it splutters add the urad dal and roast till golden brown.
Add little chopped curry leaves, cooked plantain thandu (along with remaing water) and fry for few minutes. If you like add little finely chopped coriander leaves

Note :To chop plantain thandu: - Plantain thandu will be cylindrical. First chop the thandu to small thin circles and immerse in water (mix 1/2 tsp of curd to water so that thandu won’t become black). While making slices remove the thread strings coming out (naar). After that cut the circle into 3 pieces and chop to thin strips and keep.