Name: Banana stem kootu ( gravy ) recipe by Radha Natarajan at BetterButter
Cook time: 10 min
Total time: 10 min
Yield: 5
Ingredients: 1 medium sized banana stem tender.; 1 cup fresh yogurt whisked.; 1/2 tsp mustard seeds; 1/2 tsp udad dal; 1/2 coconut freshly grated , only the white parts; 1 cup thin buttermilk to soak the stem roundels; 1 tsp cumin seeds; 2 small green chillies; 2 tsp coconut oil for seasoning. ( optional) or any cooking oil; sprigs of curry leaves; salt to taste.

ABOUT Banana stem kootu ( gravy ) RECIPE

One of the most healthiest dishes prepared with banana stem, is the banana stem gravy or mor kootu as it is called in Southern parts of India. The Banana tree is a very rare plant where every part is useful. The nutritive benefits of the stem are many

Ingredients Serving: 5

1 medium sized banana stem tender.
1 cup fresh yogurt whisked.
1/2 tsp mustard seeds
1/2 tsp udad dal
1/2 coconut freshly grated , only the white parts
1 cup thin buttermilk to soak the stem roundels
1 tsp cumin seeds
2 small green chillies
2 tsp coconut oil for seasoning. ( optional) or any cooking oil
sprigs of curry leaves
salt to taste.

Instructions

Wash the stem and remove the outer covering which is thick and between the covers you will see the single white tender stem which has no outer cover but a shiny skin.
Wash the stem and remove the outer covering which is thick and between the covers you will see the single white tender stem which has no outer cover but a shiny skin.
Wash the stem and remove the outer covering which is thick and between the covers you will see the single white tender stem which has no outer cover but a shiny skin.
Take a broad pan and cook the chopped pieces in little buttermilk itself and add some salt. Meanwhile grate the 1/2 coconut and grind into paste with little water along with 2 green chillis and 1 tsp of cumin seeds.
The stem pieces would have cooked quickly if they are very tender and and then add the ground paste and let it simmer on low flame , add the whisked yogurt and keep for a minute on the gas and then remove.
Do not let it cook further once yogurt is added. Just a gentle boil will do. The gravy would have thickened after adding the coconut paste and the yogurt.
Take a small pan for the tempering, with 1 or 2 tsp of coconut oil, crackle the mustard seeds, add the udad dal and sprigs of curry leaves, 1 red chili and pour the seasoning on the gravy.
Serve hot with rice. This is a great favorite at home as it is so much similar in taste to Avial which also uses the same coconut paste .

Similar Recipes