Banana stem curry (Vazhappindi moru ozhicha kootan)
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Banana stem curry (Vazhappindi moru ozhicha kootan)

Finely chopped banana stem cooked in grated coconut and sour curd. A simple, yet tasty dish.

Parvathy Jayakrishnan

Ingredients

2-serving
  1. 1 Banana Stem
  2. 3 Green Chillies
  3. 1/2 Cup coconut Grated
  4. 3 - 4 Teaspoons Jeera
  5. 1 Pinch Turmeric powder
  6. 3 Teaspoons mustard seeds
  7. 2 - 3 Tablespoons Coconut oil
  8. 1 Pinch Methi seeds
  9. 2 Sprigs Curry leaves
  10. 3 - 4 chillies Dried red
  11. 1 Cup curd Sour

Method

30 mins
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    Finely chop the banana stem into small square cubes. Make sure you remove the net-like fibre while cleaning the stem.

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    Boil the chopped stem with a little water and turmeric and salt. Boil for just 8-10 minutes.

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    In a mixer, grind the grated coconut, jeera and green chillies to a fine paste and add it to the boiled stem mixture. Continue boiling the mixture until the raw taste of coconut goes away.

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    Beat the sour curd (do not add water) in a mixer so that it turns into buttermilk. Add the buttermilk to the boiling mixture and turn off the stove when it just starts boiling.

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    For garnish, heat coconut oil and let the mustard seeds splutter. Add the methi seeds and curry leaves and dried red chillies. Add the garnish and mix well.

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