### TranslatedIngredients: 1 teaspoon Mustard seeds,1 teaspoon White Urad Dal (Split),1 sprig Curry leaves - roughly chopped,2 Banana Stem - cut into cubes and soaked in buttermilk,3 Dry Red Chillies,10 grams Tamarind,1/2 teaspoon Turmeric powder (Haldi),2 tablespoon Kasuri Methi (Dried Fenugreek Leaves),Salt - to taste,1/2 teaspoon Asafoetida (hing),1 teaspoon Mustard seeds,1 teaspoon White Urad Dal (Split),1 sprig Curry leaves,1 Dry Red Chilli,Sunflower Oil - for cooking ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Tamil Nadu ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: We begin making the Tamil Nadu Style Vazha Thandu Thogayal Recipe (Banana Stem Chutney Recipe) by pressure cooking the banana stem in a pressure cooker with turmeric powders and salt for just whistle.Release the pressure naturally.Heat a heavy bottomed pan with oil, splutter mustard seeds, urad dal, curry leaves,dry red chillies and  add the cooked banana stem, add the rest of the ingredients and give it a stir fry.Once it is done, let it cool down and grind it into a smooth paste using a mixer. Keep it aside or serve it in a bowl.In order to make the seasoning, heat oil in a small skillet, temper the mustard seeds, urad dal, curry leaves, hing, and dry red chili and drizzle it on the chutney and serve.Serve the Tamil Nadu Style Vazha Thandu Thogayal Recipe (Banana Stem Chutney Recipe) along with Dosa to enjoy your breakfast meal.