Ingredients:
- Banana stem - 1 long piece
- Grated coconut - 1 tbsp
- Green chillies - 3
- Curry leaves - a few
- Mustard seeds - 1 tsp
- Moong dal - 1 cup
- Urad dal - 1 tsp
- Salt to taste
- Oil - 1 tsp
- Turmeric powder - 2 tsp
- Butter milk - 1 tbsp
Method:
- Take water in a vessel, add 1 tsp turmeric powder and 1 tbsp buttermilk to it.
- Remove the outer skin of the banana stem. Cut the inner portion into thin rounds and further cut it finely into small cubes.
- Put the cut banana stem pieces into the buttermilk and turmeric water immediately. This prevents the stem from turning black.
- Wash and soak the moong dal for 1/2 hour.
- Put the cut banana stem pieces in a thick bottomed vessel, add enough water to cover the pieces, add 1 tsp turmeric powder and salt to taste. Cover the vessel and let cook for 5 - 10 minutes, stirring occasionally.
- When the banana stem turns tender, remove from fire and drain. Keep aside.
- In the same vessel cook the moong dal until it is tender and drain. Add to the cooked banana stem.
- Pour oil into a deep bottomed pan, add mustard seeds and urad dal. When the mustard seeds splutter and the dal turns red, add curry leaves. Add the cooked banana stems and moong dal. Stir.
- Coarsely grind coconut and green chillies in a mixie. Add this to the cooked banana stem.
- Mix well and serve hot with rice and rasam / sambar / moru kootan.
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