PhotoGrid_1501403569686.jpg

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.