Heat a kadai in low flame and add oil to it. Once the oil heats, add mustard to it and let it splutter.

As the mustard starts spluttering add curry leaves to it.

Allow the spluttering to rest and then add moong dal to it and slightly roast it.

Now add the finely chopped onions to it and saute it till it becomes light golden brown.

Add chopped green chilli to it and saute for few minutes.

Now add the chopped vaazhai thandu/Plantain stem.

Stir it well for few minutes.

Add salt to it and stir well until the salt is mixed evenly.

Now add water to it and cover it with a lid.(Tip: Start adding water slowly until the stir is almost soaked. If you add water in a single go then the stir becomes too watery.)

Stir in between so it doesn't char. But allow the water to be completely absorbed and the stem to soften.

Now add the grated coconut to it to add a nice and rice flavor to it. Mix it well and switch off the stove.