Follow these steps for perfect results
White Urad Dal (Split)
Turmeric powder (Haldi)
Dry Red Chilli
Dry Red Chillies
Salt
to taste
Sunflower Oil
for cooking
Banana Stem
cut into cubes and soaked in buttermilk
Mustard seeds
Tamarind
Asafoetida (hing)
Curry leaves
roughly chopped
Curry leaves
Kasuri Methi (Dried Fenugreek Leaves)
Pressure cook banana stem with turmeric powder and salt for one whistle, then release pressure naturally.
Heat oil in a pan, splutter mustard seeds, urad dal, curry leaves, and dry red chillies.
Add cooked banana stem and stir fry with remaining ingredients.
Let cool and grind into a smooth paste using a mixer.
Prepare seasoning by heating oil, tempering mustard seeds, urad dal, curry leaves, hing, and dry red chilli.
Drizzle the seasoning over the chutney.
Serve with dosa.
Expert advice for the best results
Soak the banana stem in buttermilk to reduce bitterness.
Adjust the amount of red chillies to your preferred spice level.
Use fresh curry leaves for the best flavor.
Everything you need to know before you start
15 mins
Can be made a day in advance.
Serve in a small bowl, garnished with a sprig of fresh curry leaves.
Serve with dosa
Serve with idli
Serve as a side dish with rice
Balances the spice
Discover the story behind this recipe
Traditional accompaniment to South Indian breakfast.
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