Tuesday, 27 October 2015

Banana Stem Curry (Kambu Curry)

Finely chopped banana stem cooked in ground coconut mixture. A simple and tasty dish.


  • Banana Stem  1 medium size
  • Green chilli 4 nos
  • Jeera 2 tsp
  • Coconut 1/2 cup, grated
  • Red chilli Powder 1/2 tsp
  • Turmeric Powder 1/4 tsp
  • Coconut oil 2 tbsp
  • Mustard seeds 2 tsp
  • Red Chilli 3 nos, dried
  • Curry Leaves 1 sprig
  • Salt
  • Water


Finely chop the banana stem into small cubes. Make sure you remove the fibre while cleaning. Boil the chopped stem with a little water and turmeric, slitted green chilli  and salt. Boil for 10 to 12 minutes. 

In a mixer, grind the grated coconut, jeera and red chilli powder with little water  to a fine paste and add it to the boiled stem mixture. Continue the mixture until the raw taste of coconut goes away. Check salt if need add accordingly. 

Heat coconut oil and let the mustard seeds splutter, add the curry leaves and dry red chilli . Pour over the curry and serve with warm rice. 

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