In today’s post, I’m sharing a delicious and healthy Banana Stem Kootu (Vazhaithandu Curry) recipe made with yellow lentils (moong dal). If you've ever found banana stem tricky to clean, don’t worry—I’ve included easy step-by-step tips to clean it without hassle.
This South Indian-style curry is perfect with hot rice and ghee. It’s not only tasty but also great for digestion and detox. Watch till the end for a simple and flavorful recipe!
✅ In this video:
✅ Step-by-Step Instructions
- How to clean banana stem easily
- How to prevent banana stem from discoloration
- Healthy lentil curry with banana stem
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- 1 small banana stem (middle portion only)
- 1/4 cup yellow moong dal (paasi paruppu), soaked
- 1 tbsp coconut oil
- 1/4 tsp mustard seeds
- Pinch of asafoetida
- Few curry leaves
- 3–4 garlic cloves, chopped
- 20 small onions (or 1 large onion), chopped
- 1/2 tomato, chopped
- Salt to taste
- 1/4 tsp turmeric powder
- 1/2 to 1 tsp red chili powder
- 1.5 to 2 cups water
- 1/4 cup grated coconut
- 1 tsp cumin seeds
- 1 tbsp chopped coriander leaves (for garnish)
- 1/2 cup buttermilk (for soaking banana stem)
Clean the Banana Stem:
Cook the Curry:
- Remove the outer layer and use only the tender inner part.
- Slice into rounds, removing fibres as you cut.
- Rub each slice gently on the stem to remove more fibre.
- Dice into cubes and soak in buttermilk to prevent browning.
- Stir the cubes in buttermilk with a chopstick to loosen any remaining fibre.
- Heat 1 tbsp coconut oil in a pressure cooker.
- Add mustard seeds, asafoetida, and curry leaves.
- Add chopped garlic and sauté until golden.
- Add onions and sauté until soft. Then add chopped tomato and cook until soft.
- Add chopped banana stem and soaked moong dal. Mix well.
- Add turmeric powder, red chili powder, salt, and 1.5–2 cups of water.
- Pressure cook for 3–4 whistles.
- Grind coconut and cumin seeds into a smooth paste.
- Open the cooker once pressure releases.
- Mix well and bring to a boil.
- Add the coconut paste and cook for 5 more minutes.
- Garnish with fresh coriander leaves.
- Serve hot with rice and a spoon of ghee on top!
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