This is one of the most exotic, nutritious and wholesome cooling dish as it is a combination of yoghurt and this awesome tasty veggie, which is the stem of the banana.
The banana stem is a great source of fibre and rich in potassium. There is a theory as well that the juice of the banana stem combined with butter milk can help in reducing weight!!
Ingredients to serve 6 people
2-3 Cups of Banana Stem
1 Cup Water
1 Cup Yoghurt
1 Tbs Sour Cream (optional)
2 Tsp Salt
Ingredients for the Mixture
½ Cup Freshly Grated Coconut
2 Green chillies
1 Tsp Cumin Seeds
For Seasoning
2 Tbs Coconut or any Vegetable Oil
1 Tsp Mustard Seeds
Sprigs Curry Leaves
- Banana Stem Kootu with Yoghurt
Preparation
Chop the banana stem into discs removing the fibre every time you chop
Chop it into fine pieces and cook the chopped pieces with water in a dish covered with a lid on medium heat for 4-5 minutes
(cutting the banana stem into fine pieces is a work of art as it involves painstakingly removing the fibre every step of the way as you chop them into small discs first and then finely chop! – If you have a helping hand in chopping it, nothing like it – in my case my patient hubby does the chopping in minutes for me!!!!)
In the meantime, grind the grated coconut, cumin seeds and green chillies into a soft mixture by adding a couple of tablespoons of water
Add the ground mixture to the cooked vegetable
Sprinkle the salt and mix it thoroughly with the yoghurt.
Place it on the stove for about two to three minutes on very low heat
Turn the heat off and add some pinched curry leaves on the top.
Heat the oil in a pan
Add the mustard seeds and when it crackles, pour this seasoning on to the curry leaves.
It is ready to be served.