My love for the koottu is endless and here is a koottu again with valai kai (Un ripe banana) which tastes fine with sambar and rasam rice.
I used the raw banana along with the skin and I hope that the skin adds a lovely flavor and fiber to our diet. That's how the banana has to be cooked , if following a traditional way. Guess , globally our ancestors were pretty sure to include all the possible fiber content to our diet by insisting so.
Unripe banana cubed with skin:
Unripe Banana (vaazhai kai) koottu:
Ingredients:
Unripe Indian banana (valai kai) - 2
Channa Dhal - a handful
Asafoetida powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Sambar Powder - 1 tsp
Salt - to taste
Shredded coconut 1 tbsp
cumin seeds - 1/4 tsp
Tempering:
Mustard seeds- 1/2 tsp
chopped onion - 2 tbsp
Urid Dhal- 1 tsp
Dry red chillies- 2
Curry leaf - 1 brig
oil - 1 tbsp
Method:
Soak the channa dhal for 15 minutes.
Scrub and Wash the bananas. Remove the stem and tip on both ends.
Retain the skin.
Chop banana in to small cubes along with its skin on.
Immediately put it in the cooking pot along with water. Keep the pieces immersed to prevent oxidation (blackening).
Add soaked channa dhal, Turmeric, sambar powder, and asafoetida.
Cook till the channa dhal and banana gets cooked. Then add salt.
For tempering heat a 1 tbsp of oil , add mustard seeds.
After it crackles add urid dhal ,chopped onion, dry chillies and curry leaves.
Add the tempering to the cooked vegetable .
Mix shredded coconut and cumin . Stir well in heat to get a thick consistency.
Valai kai koottu is ready!
Serving suggestions:
The above said quantity would be enough for 3 - 4 people depending on the size of the banana.
Serve as side dish with any Indian bread or sambar & rice or rasam & rice.
Event:
Sending this 'Unripe banana koottu' to EC's 'Side dish Event' a fabulous way to bring out the best side dishes from many bloggers. Hope this 'koottu' suits the event.
