Ingredients
2 cups Banana stem (finely chopped)
1/2 cup freshly grated coconut
2 green chillies (slit length wise)
1/2 tsp turmeric powder
salt to taste
For tempering
2 tbsp oil
1/3 tsp mustard seeds
1/2 tsp split black gram dal/urad dal (husked)
2-3 red chillies
handful of curry leaves
a dash of asafoetida
Preparation
It is a little difficult to clean the banana stem. I learnt it from my mom:) Remove the outer fiberous layer of the banana stem. May be 2 or more layers may be that way. Cut the banana stem in round circular slices. Then cut the slices into smaller pieces. While cutting you can make out the hard pieces to discard.
Drop the soft and crisp banana stem pieces in turmeric water so that they do not turn dark in colour.
Heat a pan, add oil and temper with the given ingredients. To the tempering add green chillies and banana stem pieces after draining the water completely.
Also add turmeric powder, salt, grated coconut and mix well.
Cover with lid and cook for 12-15 minutes on low heat. Check to see if the pieces have cooked completely. Remove from heat and serve with rice.
16 comments:
Arati dhoota kura chala kashtam chheyyadam ani nerchukoledhu,chala bavundhi..
we too make in a similar way
Never made a curry with banana stem . always make thogayal.looks too good :)
delicious curry..perfect with rice n curd....
perfect dry curry ...looks delish!
Smitha
http://smithasspicyflavors.blogspot.com/
wow, what a nice presentation, loving and drooling over your pic.
looks v inviting :)
looks delicious and yummy!!
I like this poriyal very much! Your poriyal colour awesome Sharmi!
Banana stem is so healthy and full of fibre and excellent for cleaning out the toxins from our systems. Today, with more and more Indians being diagnosed with the lifestyle diseases like obesity, diabetes and heart problems, we must definitely try out healthy dishes such as these, so that we can start leading an improved and more productive life. For some expert tips on healthy eating habits check out our blog at http://knorratseven.blogspot.com/
Great recipe.. I am gone try it soon:)
US Masala
Love this, though this name is new for me :-)All the efforts of cleaning, worth it :-)
typical kerala dish..yummy... the blog's name itself is attractive...
Pls help me here. I trying to clean the stem and there is so much fibre in the stem.. There will hardly be anything left to cook, isn't it.. This is my first time.. :(
I have tasted the curry before n was so soft n delicious..
How do I get rid of so much fiber even after peeling? Or After we cook it does it not feel so fibirous?
Pls help me here. I trying to clean the stem and there is so much fibre in the stem.. There will hardly be anything left to cook, isn't it.. This is my first time.. :(
I have tasted the curry before n was so soft n delicious..
How do I get rid of so much fiber even after peeling? Or After we cook it does it not feel so fibirous?
@ Pruthvi, when you cut the stem into pieces thread like fibrous material is removed by rotating them in your fingers. It needs a little practice:) hope this helps!
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