Atho Plantain Soup - Vazhathandu Soup

Atho Plantain Soup Recipe - Atho Vazhathandu Soup. A South Indian (Tamil) soup made from plantain pith (vazhathandu).

Ingredients

2 to 3 tbsp	30–45 ml	plantain pith (vazhathandu)
1/4 cup	60 ml	yellow moong dal
1/4 tsp	1.3 ml	turmeric powder
1/2 tsp	2.5 ml	red chili powder or black pepper powder
2 to 3 tbsp	30–45 ml	shallots or sambar onions
2 tbsp	30 ml	chickpea flour (besan / kadalai maavu)
—		coriander leaves, for garnish
—		fried onions, to taste
—		fried garlic, to taste
1/2 tsp	2.5 ml	lemon juice (optional)
—		salt, to taste

Preparation:

Chop plantain pith into thin 1/4 inch match sticks. Immerse in water to prevent darkening and set aside.
Peel shallots and chop very finely.

To make atho plantain soup:

Take yellow moong dal in a bowl. Rinse well.
Add 1/2 cup water, turmeric powder, red chili powder or black pepper powder, whichever you are using.
Add plantain match sticks, shallots and salt.
Place the bowl in a pressure cooker and cook for 3 to 4 whistles. You can also cook this directly in the pressure cooker.
Meanwhile, take chickpea flour in a bowl, add 1/3 cup water and mix well with a spoon. There should be no lumps and consistency should be runny and free flowing. Set aside.
Once the pressure releases, whisk the contents vigorously. The dal and onions will get mashed completely, leaving just a few bits and pieces of plantain here and there.
Transfer to a saucepan. If the soup seems very thick, add a little water to adjust the consistency, and check and adjust the salt also.
Bring it to a boil over medium flame.
Add the chickpea flour solution and mix well.
Once the soup begins to thicken considerably, add coriander leaves, fried onions and fried garlic to taste.
Stir well, cook for 2 mins and switch off the stove.
Add lemon juice if you are using and give it a stir. Atho plantain pith soup is ready.
Add a few tbsp of soup on top of Atho, give it a mix before eating. Keep repeating for every few mouthfuls.