VAZHAITHANDU PULI PACHADI is a traditional kootu/curry kind of recipe usually shared along with rice. This tastes yummy with sambhar rice, rasam rice, etc.,
Banana stem is such a healthy vegetable , we can make variety of recipes using this. Though the cleaning and chopping part is little tricky, it will become easy after few attempts.
In the video I have shared a detailed way of removing filers and chopping banana stem.
Using banana stem we usually prepares kootu, sambhar or portal. This puli pachadi is little unique with the combination of mild tangy, sweet and very light spiciness(from red chilli).
I have shared few other recipes like banana stem buttermilk, banana stem raita, banana stem soup, banana stem cutlet here in our blog. Do check these recipes too if you like.
Ok now coming to the recipe.
BANANA STEM PULI PACHADI
SOAKING TIME: - | PREPARATION TIME: 15 mins | COOKING TIME: 15 mins
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SIDE DISH
CUISINE: SOUTH INDIAN
SERVES: 2 PERSONS
INGREDIENTS:
11/2 cup chopped banana stem
1 gooseberry size tamarind
1/4 cup grated coconut
1 1/2 - 2 tablespoon jaggery
1 tablespoon Rice flour
1/4 teaspoon turmeric powder
1/2 - 3/4 cup water(approx.)
salt a pinch
To temper
1 tablespoon coconut oil
1/2 teaspoon mustard
1 teaspoon urad dhal
2 red chilis
Few curry leaves
VIDEO RECIPE :
PREPARATION:
Clean and chop the banana stem into small pieces.
Keep the chopped the banana stem in thin butter milk until use to avoid colour change.
Extract the tamarind juice in 1/4 cup of water and keep it ready.
Mix the rice
METHOD:
In a sauce pan add the tamarind extract and add 1/4 more cup water. let it boil.
Add the chopped banana stem.
Add a pinch of salt, and turmeric powder. Let the banana stem to cook till soft.
Don't add more water. in case water is more drain it and keep aside.
Mash the banana stem a bit using the back of the ladle.
Then add the jaggery powder and mix well. Continue to cook in low medium flame until jaggery melts and the raw smell goes off.
Once every thing comes together add the rice flour slurry and continue to cook for 2 more minutes in low medium flame.
If the pachadi is too thick after adding rice flour slurry add little more water to adjust the consistency and let it boil for 1 more minute.
Add the grated coconut at last and mix well. Remove from heat.
Temper the mustard seeds, urad dhal, and red chilli in oil and add into the pachadi.
Finally add few curry leaves and mix well.
Serve with hot rice along with sambhar, rasam, puli Kuzhambu..
NOTES:
- Chop the banana stem very finely to make it cook faster.
- Adjust the jaggery and tamarind amount as per your requirement of sweet and sour taste.
- Don't add more salt as we make it with jaggery.
- You can eve grind the coconut before adding instead of grating.
- Adding rice flour gives thickness to the pachadi, but don't add more.
- Don't keep more water to cook the banana stem , or else you will end up with more water while mashing the banana stem. in case water is more, drain and use in some other dishes like sambhar/rasam.
- Using coconut oil gives nice flavour to the pachadi while tempering
Do try this recipe and please don’t forget to give your feedback in comments.
To get the update of new recipes posted in my blog please do subscribe to my blog or like my face book page or follow me on pinterest or add to your Google + circle.
ü Email Subscription: Kuzhalis samaiyalarai
ü Face book Page: Kuzhali's Samaiyalarai
ü Twitter: KuzhaliSamaiyalai
ü Instagram: kuzhalis Samaiyalarai
ü Pinterest: kuzhalis samaiyalarai
ü For videos please subscribe: kuzhalis samaiyalarai
No comments:
Post a Comment