It seems like yest since I reached here at my native and its going to be a week already….lots of memories, happy times, shopping times, chit chats and what not?! Its always fun to see around the place we grew up as a child and I always cherish them. And should I have to mention about the variety of chettinad special dishes I had and ofcourse the memories each dish carries……had a gala time and am sure its going to take quite sometime for me to be back to routine. 2 more days and will be back home, already appa is missing mittu badly so here we come……:o Meet you all very soon in another interesting post from nama kovai 🙂
Raw Banana Stem Recipe – IngredientsServes : 2Cooking & Preparation Time: 30 mins
Banana Stem – 1 medium sized
Onion – 1 medium sized chopped finely
Grated Coconut – 2 tbsp
Split Moong Dal – 1.5 tbsp
Buttermilk – 1/4 cup
Turmeric powder – 1/4 tsp
Salt – to tasteTo temper:
Oil – 2 tsp
Mustard seeds – 1 tsp
Urad Dal – 1/2 tsp
Curry leaves – a small sprig
Green Chillies – 2 slitted
1.Remove the outer ring as seen in the picture. Then slice them into round disks, remove the fibre and discard them.
2.Chop them into small cubes and keep them immersed in buttermilk.Soak moong dal in water for 30mins, set aside.
3.Heat oil – add the items under ‘to temper’ table, let it crackle add onion and moong dal. Saute for 3mins until dals and onion turn slightly browned. Drain buttermilk from the veggie and keep it ready.
4.Add the veggie along with turmeric powder. Add water and required salt till immersing level. Cook by keeping it covered.
- While tempering instead of green chillies, you can even add red chillies and chana dal.
- Raw coconut is of no cholestrol so I always add it at the last stage but if you preparing your lunch well in advance then saute the coconut then swtich off else the poriyal will get spoiled soon.
full of goodness, never miss a chance to cook this whenever I get the veggie 🙂 Tamizh font looks perfect for this!
my fav.. Pic clarity is too good
I have never tasted banana stem, but seems so exotic. Would love to try
Very healthy…awesome pictures…
Today's recipe:http://www.7aumsuvai.com/2013/05/mini-apple-cinnamon-tart.html#.UYPQYrWG3qc
one of my fav veggie…healthy and fiber rich veggie…perfect side dish for kathirikkai kulambu…tempting 🙂
Exactly as amma makes it .Miss it a lot as we dont get it in Pittsburgh.
Love your blog .Keep up the good work.
new for me …looks yummy
Dear Sharmi,
Fantastic pics there! Your recipes are very simple and inspires anyone to cook!
Few questions..Really need your help:
1. I see that you are in Coimbatore, that is where I'm in too :). Where do we get butter paper for baking here? I searched Auchan in Brookefields, but didnt get them.
2. Where do you get Ramekins from?
3. Is there any place in CBE where we get exotic veggies – Avacado, Brussels sprouts, Zucchini..etc…
Will be looking forward to your reply 🙂
1.I usually get butter paper in stationary stores…any store will have it
2.Ramekins I have had no luck in CBE, I got mine from chennai
3.Try in Nilgiris but those veggies are seasonal but I havent seen zucchini there too
Hope this helps
Healthy veg.i want this but not available here.when I was live in India I did weekly once.
Very healthy poriyal, we too make itin the same way except adding onions
I m from Cbe. Amma makes the the same recipe but boils the cubes and drains the water.fibre is intact.my fav recipe make it once a week for my family.
She s fabulous cook.
thanks for this simple recipe