Plantain Stem Poritha Kuzhambu

Total Time:
45-60 minutes
Serves:2
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Black Night Shade Arai Puli Vatha Kuzhambu, Best Double Beans Curry, Easy Capsicum Mushroom Paneer

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Ingredients

How to Make Plantain Stem Poritha Kuzhambu

  • Remove the outer rings of the stem so that there are no more rings seen in the cross section.
  • Cut the stem into thin disks.
  • Remove the fibres between the disks using your fingers.
  • It is the most frustrating part of preparing banana stem for cooking.
  • Slice the disks into smaller pieces and immerse the same in the butter milk and water mixture as this will preserve the original colour of the stem otherwise this will turn out to be black in colour.
  • Cook the tur dal in the pressure cooker till soft and mash it well.
  • Soak the raw rice in water for some time.
  • Cook the plantain stem in a heavy-bottomed pan by adding water along with a pinch of turmeric and salt.
  • In a separate pan, pour the oil and add the red chillies and pepper and fry for a minute.
  • Grind these along with coconut, cumin seeds and raw rice soaked in water to a fine paste.
  • Add these ground paste to the plantain stem once they are cooked.
  • Add curd once the kuzhambu starts to boil and then stir it well and switch off the flame.
  • In a separate pan, pour the oil and add mustard seeds.
  • When the mustard seeds begin to sputter, add the urad dal and fry until it turns red and then add curry leaves.
  • Add to the kuzhambu.
  • Now the poritha kuzhambu is ready to serve with rice.
  • Recipe courtesy: Subbalakshmi Renganathan
  • http://www.subbuskitchen.com/