Banana stem is another vegetable you may not find on menu card in restaurants but is full of wonder nutrients. Preparing it is seemingly a little complicated and so most of us prefer not to make it but it’s not that big a task actually when I tried it out. It came out quite whiter & crunchy and went well with sambar rice.
- 1. Banana stem - 8" long
- 2. Buttermilk - 1/4 cup
- 3. Tur Dal - 1/2 cup
- 4. Salt to taste
- 5. Oil - 1/2 tbsp
- 6. Mustard seeds - 1/5 tsp
- 7. Urad dal - 1 tsp
- 8. Curry Leaves - 1 sprig
- 9. Dry red chilies - 3
- 10. Asafoetida - 1 pinch
- 11. Coconut grated - 3 tbsp (optional)
- Peel the outer layer of banana stem and slice while collecting fiber in between slices by twisting finger after each slicing. Pile few slices and chop into small cubes and collect in a cup of water diluted by buttermilk.
- Soak tur dal for half an hour and blanch it with salt just until it is cooked but not mushy.
- Using the same water blanch chopped banana stem with required salt and strain excess stock.
- Now heat oil in a pan and splutter mustard seeds, add urad dal, chopped dry chilies, curry leaves and sprinkle asafoetida.
- Add cooked dal and vegetable to the tempering and mix well for a minute. Turn off heat.
- Top with grated coconut and serve with sambar or rasam rice.
- Use the blanched water like you'd use stock or simply add pepper powder, lime juice and have it like a clear soup.
அன்பிற்கும் உண்டோ அடைக்குந்தாழ் ஆர்வலர்
புன்கணீர் பூசல் தரும்.
Can the love be latched? The tears of affectionate would reveal it.