More Kootu

More Kootu

(VEGETABLE IN THICK CURD GRAVY)

SERVES – 2

  • THICK BUTTERMILK ( SLIGHTLY SOUR) – 1 CUP
  • BANANA STEM – 6-8
  • INCHES LONG
  • RED CHILLY – 2
  • CUMIN SEEDS – 1 TSP
  • COCONUT GRATED – 2 TBSP
  • TURMERIC POWDER – 1/2 TSP
  • MUSTARD SEEDS – 1 TSP
  • COCONUT OIL – 1 TSP
  • CURRY LEAVES – FEW
  • SALT – AS REQUIRED

METHOD

  • Remove the fiber from the banana stem and cut into small cubes or sticks an inch long.
  • Add turmeric powder required salt and cook till soft. Drain and set aside.
  • Grind the red-chillies , coconut and cumin seeds to a fine paste. Add the paste to the cooked banana stem.
  • Gently heat it with constant stirring. Switch off the flame once the mixture is slightly warm.
  • Do not boil.
  • Temper with mustard seeds and curry leaves.
  • This is a good accompaniment for coconut rice/sambhar rice/adai /lemon rice /vendhayakuzhambu.

NOTE

  • Banana stem can be substituted with pineapple/ashgourd.
  • Care should be taken to see that the kootu does not come to a boil because it will result in curdling.
  • Banana stem once chopped should be immersed in water to which a spoon of curd is added to prevent browning.

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