Vazha pindi/banana stem - 2 1/2 cups
Turmeric powder - 1/4 tsp
Cherupayar/whole moong dal - 1/4 cup
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.
Mustard seeds - 1/2 tsp
Dry red chillies - 2 Nos.
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.