Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, banana stem curry (vazhappindi moru ozhicha kootan). One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Banana stem curry (Vazhappindi moru ozhicha kootan) is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Banana stem curry (Vazhappindi moru ozhicha kootan) is something that I have loved my whole life. They are fine and they look fantastic.
#bananastem #vazhapindi #pindi #unnipindi Traditional Kerala Recipe with Banana Stem and Tapioca. Banana Stem Curry is the next in our series on banana/plantain recipes, that goes further to show how versatile this plant is. The picture on the left shows The Banana stem is really not a stem - it is the flower stalk of the banana plant.
To begin with this recipe, we must prepare a few components. You can have banana stem curry (vazhappindi moru ozhicha kootan) using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Banana stem curry (Vazhappindi moru ozhicha kootan):
- Get 1 Banana Stem
- Take 3 Green Chillies
- Prepare 1/2 Cup coconut Grated
- Prepare 3 - 4 Teaspoons Jeera
- Get 1 Pinch Turmeric powder
- Prepare 3 Teaspoons mustard seeds
- Make ready 2 - 3 Tablespoons Coconut oil
- Take 1 Pinch Methi seeds
- Take 2 Sprigs Curry leaves
- Prepare 3 - 4 chillies Dried red
- Take 1 Cup curd Sour
It is basically a plantain (banana stem) curry which is prepared with methi (fenugreek) leaves. Banana stem is an extremely nutritious ingredient. It helps in preventing kidney stones, aids weight loss, treats hyper acidity and also prevents urinary tract infection. Banana stems vary in size, averaging at least five centimeters in diameter when sold in markets, and are cylindrical to elongated in shape.
Instructions to make Banana stem curry (Vazhappindi moru ozhicha kootan):
- Finely chop the banana stem into small square cubes. Make sure you remove the net-like fibre while cleaning the stem.
- Boil the chopped stem with a little water and turmeric and salt. Boil for just 8-10 minutes.
- 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.
- 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.
- 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.
Banana stems are botanically a part of the Musa genus and are actually a flower stalk of a large, herbaceous plant belonging to the Musaceae family. (Banana Stem Achar, Banana Stalk Pickle, Vazhaithandu Urugai, Vazhappindi Achar ). Banana stem pickle or Vazhaipindi achar is a south Indian style instant pickle made with the center stem of banana plant. It is otherwise called as Vazhaithandu Urugai in Tamil and Vazhaipindi Achar in. Preparation is a time consuming process. You need to peel off the harder exteriors to get to In Southern Thailand it's common to add finely chopped banana stems into a sweet and sour vegetable soup or a curry.
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