This is a very popular side dish from the State of Tamil Nadu and is included in the menu platter / meal in any South Indian restaurant. It is a simple preparation with lots of fresh grated coconut added to the end product.
This simple delicacy is traditionally relished as a side dish with curd-rice, sambar-rice or rasam-rice. It can also be served with any kind of Indian bread. It is a quick recipe, both healthy and nutritious with minimum of oil and spices.
Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the urad dal, curry leaves and green chilies. Sauté for a few seconds.
Add the chopped banana and salt. Give it a stir and cook, covered on a low flame. Sprinkle some water at intervals.
When done, switch off the flame and add the coconut. Give it a toss and garnish with coriander leaves. Serve as a side dish with rice or chapattis.
- 2-3 raw banana, peeled & chopped
- 2 tbsp. oil
- 1-2 dry red chilies, broken
- 1 tsp. mustard seeds
- 1 sprig curry leaves
- 1-2 green chilies, slit (opt)
- 1 tsp. urad dal (split black gram)
- salt to taste
- 2-3 tbsp. fresh grated coconut
- 1 tbsp. coriander leaves, chopped
Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the urad dal, curry leaves and green chilies. Sauté for a few seconds.
Add the chopped banana and salt. Give it a stir and cook, covered on a low flame. Sprinkle some water at intervals.
When done, switch off the flame and add the coconut. Give it a toss and garnish with coriander leaves. Serve as a side dish with rice or chapattis.
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