Saturday, April 5, 2014

Vazha Pindi Cherupayar Curry/Kerala Pindi Curry/Banana stem with whole moong dal

Vazha pindi/banana stem - 2 1/2 cups

Turmeric powder - 1/4 tsp

Cherupayar/whole moong dal - 1/4 cup

To Grind
Grated coconut - 1/2 cup

Pearl onions - 5 Nos.

Garlic - 2 cloves

Cumin seeds - 1/2 tsp

Chilli powder - 1/4 tsp

Green chillies -2 Nos.

For tempering

Mustard seeds - 1/2 tsp

Dry red chillies - 2 Nos.

Curry leaves


Coconut oil


Pressure cook whole moong dal with salt until 2-3 whistles.

Pressure cook banana stem along with turmeric powder and salt for one whistle.

Grind grated coconut, pearl onions, garlic, cumin seeds, chilli powder, and green chillies to a smooth paste.

Mix cooked banana stem and ground smooth paste. Continue cooking. Allow it to boil. When it starts to boil, add cooked moong dal. Check for salt. Add if needed. Now when the curry starts to thicken, switch off the stove. Proceed with tempering.


Heat oil in a pain, add mustard seeds, dry red chillies, and curry leaves. Pour this over curry. 



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