(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.
