Ingredients:
3 cups of finely chopped Banana Stem / Baale Dindu
1/2 cup grated Coconut
Small piece of Ginger
1 - 2 Green Chillies
1 tsp Mustard seeds (1/3 tsp Grinding + Remaining for Seasoning)
1/4 tsp Cumin seeds
Pinch of Asafoetida powder
1 cup Curd / Yogurt / Buttermilk
3 - 4 stands of Coriander leaves
Salt to taste
1 tsp Oil
Recipe:
Put little amount of buttermilk, water in a vessel and keep it aside. Make thin round pieces of banana stem by removing its fiber contents as shown in the picture below. Put this in a vessel containing buttermilk water for about 5 mins.
Chop this thin round pieces of banana stem into small pieces as shown in the picture below. Chop coriander leaves into small pieces.
Put grated coconut, green chillies, ginger and 1/3 tsp mustard seeds in a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.)
Pour this ground mixture to the vessel containing chopped banana stem. Add salt, buttermilk to the same vessel and mix.(If it is yogurt/curd grind it in a mixer for few seconds before adding it to Kocchusalli.)
Put oil and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to Kocchusalli. Mix well before serving. It goes well with rice.
3 cups of finely chopped Banana Stem / Baale Dindu
1/2 cup grated Coconut
Small piece of Ginger
1 - 2 Green Chillies
1 tsp Mustard seeds (1/3 tsp Grinding + Remaining for Seasoning)
1/4 tsp Cumin seeds
Pinch of Asafoetida powder
1 cup Curd / Yogurt / Buttermilk
3 - 4 stands of Coriander leaves
Salt to taste
1 tsp Oil
Recipe:
Put little amount of buttermilk, water in a vessel and keep it aside. Make thin round pieces of banana stem by removing its fiber contents as shown in the picture below. Put this in a vessel containing buttermilk water for about 5 mins.
Chop this thin round pieces of banana stem into small pieces as shown in the picture below. Chop coriander leaves into small pieces.
Put grated coconut, green chillies, ginger and 1/3 tsp mustard seeds in a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.)
Pour this ground mixture to the vessel containing chopped banana stem. Add salt, buttermilk to the same vessel and mix.(If it is yogurt/curd grind it in a mixer for few seconds before adding it to Kocchusalli.)
Put oil and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to Kocchusalli. Mix well before serving. It goes well with rice.
