Follow these steps for perfect results
Banana Stem
diced and soaked in buttermilk
Pearl Onions
finely chopped
Green Chillies
finely chopped
Curry Leaves
finely chopped
Turmeric Powder
Mustard Seeds
Fresh Coconut
grated
Sunflower Oil
for cooking
Salt
to taste
Buttermilk
for soaking
Cut the banana stem into small dices and soak in buttermilk.
Pressure cook the banana stem with buttermilk, salt, and turmeric powder for 1 whistle. Release pressure naturally and drain water.
Heat oil in a skillet. Add mustard seeds and curry leaves; let mustard seeds crackle.
Add the cooked banana stem and mix.
Add green chili and salt; mix and cook for 2 minutes.
Add grated coconut and stir-fry for 5 minutes.
Serve hot with rice, rasam, and vadam.
Expert advice for the best results
Soaking the banana stem in buttermilk helps to reduce its bitterness.
Adjust the amount of green chilies to your spice preference.
Roasting the coconut before grating enhances its flavor.
Everything you need to know before you start
15 mins
Can be prepped a day in advance; store diced banana stem in buttermilk.
Serve in a small bowl or as a side on a plate, garnished with a sprinkle of fresh coconut.
Serve as a side dish with rice, rasam, and vadam.
Enjoy as a light snack or appetizer.
Cools the palate and complements the spices.
Discover the story behind this recipe
A traditional dish often made during festivals and family gatherings. Banana stem is considered healthy in Tamil cuisine.
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