Authentic Tamil Nadu Kanyakumari Banana Stem Kootu with Warm Steamed Ponni Rice
A traditional South Indian lentil and banana stem stew, delicately spiced and simmered to perfection. This comforting dish pairs wonderfully with fragrant steamed rice and a drizzle of ghee.
50min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Pressure cook the rinsed moong dal with turmeric powder and a cup of water for 3 whistles until soft and mushy.
2
Drain the chopped banana stem and boil it in a separate pot with a little water and salt until tender.
3
Grind the grated coconut, cumin seeds, and green chillies into a smooth paste.
4
Combine the cooked moong dal and boiled banana stem in a heavy-bottomed pan.
5
Add the ground coconut paste and bring the mixture to a gentle boil, adjusting salt as needed.
6
In a small pan, heat coconut oil, sputter mustard seeds, add curry leaves and dried red chillies, then pour the tempering over the kootu.
Ingredients
2 cups tender banana stem, finely chopped and soaked in buttermilk water
1/2 cup moong dal, rinsed
1/4 cup grated coconut
1 tsp cumin seeds
2 green chillies
1/2 tsp turmeric powder
1 tbsp coconut oil
1 tsp mustard seeds
1 sprig curry leaves
2 dried red chillies
Salt to taste
*This AI-generated recipe may contain inaccuracies.