Follow these steps for perfect results
Banana flower
cleaned, chopped
Curd
Mustard seeds
White Urad Dal
split
Pearl onions
finely chopped
Green Chillies
chopped
Curry leaves
Turmeric powder
Fresh coconut
grated
Salt
to taste
Sesame Oil
for cooking
Prepare banana flower by cleaning and chopping it.
Soak chopped banana flower in yogurt water to prevent discoloration.
Heat sesame oil in a pan.
Add mustard seeds and urad dal; allow them to crackle and turn golden brown.
Add curry leaves, green chilies, and chopped pearl onions; sauté until softened.
Stir in grated coconut, turmeric powder, and chopped banana flower.
Add a few tablespoons of yogurt water and salt; cover and cook until the banana flower is soft.
Stir-fry on open heat to evaporate excess water.
Check salt and adjust accordingly.
Transfer to a serving bowl and serve hot.
Expert advice for the best results
Soak the chopped banana flower in buttermilk or yogurt water to prevent discoloration.
Ensure the banana flower is cooked well to remove any bitterness.
Adjust the spice level according to your preference.
Everything you need to know before you start
10 mins
Can be made a day ahead and reheated.
Serve hot, garnished with fresh coriander leaves.
Serve as a side dish with rice and rasam.
Serve as part of a South Indian thali.
Cool and refreshing
Discover the story behind this recipe
Part of traditional South Indian cuisine, using locally available ingredients.
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