Preparation time : 15 mins
Cooking time : 20 mins
Serves: 4 to 5
Vazhapindi / banana stem curry is a southindian cuisine. This is a semi gravy recepie made with buttermilk and moong dal.
INGREDIENTS:
For gravy:
- Banana stem / vazhapindi: 1 medium sized
- Moong dal : 1 small cup
- Salt: for taste
- Turmeric powder: 1/2 tsp
- Red chilli powder: 1 tsp
- Buttermilk: 1 cup
For grinding:
- Grated coconut: 1 cup
- Garlic: 3 cloves
- Ginger: 1/2 inch
- Green chillies: 2
- Cumin seeds: 1 tsp
- Water
For seasoning:
- Mustard seeds: 1/2 tsp
- Dry red chilli : 2
- Asoefitida: 1/4 tsp
- Fenugreek powder: 1/4 tsp
- Curry leaves: few
- Chilli flakes: 1 tsp
- Coconut oil
PREPARATION:
- Clean and remove fibres from banana stem. Chop it into fine cube like pieces.
- In a vessel, boil together banana stem, moong dal, turmeric powder, chilli powder and salt.
- Boil for 10 mins.
- Meanwhile grind together grated coconut, cumin seeds, green chilli, garlic and ginger along with water into a smooth paste.
- Add this mixture into the vessel and let it boil for another 10 mins.
- Add thin buttermilk to this and mix well and remove from burner.
- For seasoning, heat coconut oil, add mustard seeds , curry leaves, asoefitida, fenugreek powder, chilli flakes and dry red chilli.
- Pour this on top of the prepared cury.
- Serve with rice or chapati.