Source:
Sachu's Kitchen
Ingredients:
Raw Banana Peel (finely chopped) - 1 cup
Buttermilk - 1 tbsp
Van payar/Thatta payar (Red Cow Beans) - 1 tbsp
Turmeric Powder - 1/4 tsp
Salt - 1 tsp
Grated Coconut - 2 to 3 tbsp
Green Chillies - 3 (medium)
Small Onions - 1 or 2
Cumin Seeds - 1/2 tsp
Curry Leaves - 1 sprig
Mustard Seeds - 1/2 tsp
Urad Dhal - 1/2 tsp
Asafoetida - 1 pinch
Coriander Leaves (chopped finely) - 1 tbsp
Oil - 2 to 3 tsp
Lemon Juice - Few drops
Method:
1. Mix buttermilk with around 2 cups of water and wash the chopped banana peel in this.
2. Strain and pressure cook the chopped banana peel, washed vanpayar, turmeric powder in little water for 10 minutes (3 to 4 whistles).
3. Once done, strain off the excess water and keep aside.
4. Grind together coarsely the grated coconut, cumin seeds, curry leaves, small onions, and green chillies. Do not add water to grind.
5. In a kadai, heat oil and splutter mustard seeds, ural dhal, and asafoetida.
6. To this, add the cooked banana peel and beans. Saute for a minute or so.
7. Add the coarsely ground coconut mixture along with salt and mix well. Cook for 3 to 4 minutes.
8. Once done, switch off the gas and sprinkle chopped coriander leaves and lime juice and mix.
This is a best accompaniment for hot steaming rice.
This is a very common and famous dish in the Kerala cuisine. Though you can use any raw banana peel, the peel of nendhran kaai is tastier when used in this recipe.
Sachu's Kitchen
Ingredients:
Raw Banana Peel (finely chopped) - 1 cup
Buttermilk - 1 tbsp
Van payar/Thatta payar (Red Cow Beans) - 1 tbsp
Turmeric Powder - 1/4 tsp
Salt - 1 tsp
Grated Coconut - 2 to 3 tbsp
Green Chillies - 3 (medium)
Small Onions - 1 or 2
Cumin Seeds - 1/2 tsp
Curry Leaves - 1 sprig
Mustard Seeds - 1/2 tsp
Urad Dhal - 1/2 tsp
Asafoetida - 1 pinch
Coriander Leaves (chopped finely) - 1 tbsp
Oil - 2 to 3 tsp
Lemon Juice - Few drops
Method:
1. Mix buttermilk with around 2 cups of water and wash the chopped banana peel in this.
2. Strain and pressure cook the chopped banana peel, washed vanpayar, turmeric powder in little water for 10 minutes (3 to 4 whistles).
3. Once done, strain off the excess water and keep aside.
4. Grind together coarsely the grated coconut, cumin seeds, curry leaves, small onions, and green chillies. Do not add water to grind.
5. In a kadai, heat oil and splutter mustard seeds, ural dhal, and asafoetida.
6. To this, add the cooked banana peel and beans. Saute for a minute or so.
7. Add the coarsely ground coconut mixture along with salt and mix well. Cook for 3 to 4 minutes.
8. Once done, switch off the gas and sprinkle chopped coriander leaves and lime juice and mix.
This is a best accompaniment for hot steaming rice.
This is a very common and famous dish in the Kerala cuisine. Though you can use any raw banana peel, the peel of nendhran kaai is tastier when used in this recipe.
