Banana Stem Kootu Recipe

Cooking Directions

• STEP 1.Peel and chop the banana stem into small pieces. Soak them in water with a little lemon juice to prevent discoloration.
• STEP 2.Pressure cook the soaked banana stem with moong dal until soft.
• STEP 3.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 4.Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and mushy.
• STEP 5.Add the cooked banana stem and moong dal mixture to the pan. Mix well and cook for a few minutes.
• STEP 6.In a blender, grind coconut, green chilies, and cumin seeds to a fine paste. Add this paste to the pan and mix well.
• STEP 7.Add water if needed to adjust the consistency. Cook for a few more minutes until the flavors blend together.
• STEP 8.Garnish with chopped coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to remove the fibrous outer layers of the banana stem before chopping.
• Soaking the chopped banana stem in water with lemon juice helps to retain its color.
• You can adjust the spiciness of the kootu by adding more or less green chilies.
• For a variation, you can add grated coconut instead of grinding it to a paste.

Storage and Serving

• Banana Stem Kootu can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the kootu before serving. You may need to add a little water to adjust the consistency.
• Serve the kootu hot with steamed rice or roti for a wholesome and delicious meal.