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Banana Stem Kootu
Method
- Cut banana stem into thin slices.
- If long, thread like fibers are seen between the slices, wind them round your fore finger and discard.
- (Very tender stems do not have these fibers.)
- Chop the slices into tiny pieces.
- Heat oil in a kadai and add mustard seeds.
- When they splutter, add banana stem and turmeric powder.
- Add about 1 cup of water and simmer till the banana stems are tender.
- Wash the dal and cook with ½ cup of water till soft but not mushy.
- Grind coconut, green chilies, cumin and curry leaves together to a thick, coarse paste.
- Add cooked dal and ground paste to banana stem.
- Taste and add more salt if needed.
- Cover and simmer for 2 more minutes.
- Serve hot with steamed rice and rasam.
Ingredients:
tender banana stem - ½ kg
mustard seeds - 1 tsp
turmeric powder - ½ tsp
green gram (moong) dal - ½ cup
grated coconut - ½ cup
green chilies - 4 to 5
cumin seeds - 1 tsp
curry leaves - few
oil - 1 tbsp
salt to taste
tender banana stem - ½ kg
mustard seeds - 1 tsp
turmeric powder - ½ tsp
green gram (moong) dal - ½ cup
grated coconut - ½ cup
green chilies - 4 to 5
cumin seeds - 1 tsp
curry leaves - few
oil - 1 tbsp
salt to taste
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