Banana Stem Boondi Perugu Pachadi | Aratidhoota Boondi Perugu Pachadi
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Aratidhoota Boondi Perugu Pachadi- Boiled Banana Stem pieces are mixed into Spiced Curds and boiled together. Then Boondi is sprinkled over. This thick spicy Pachadi is rich in taste and richer in health-giving properties.
There are any number of types of Curd-based Pachadis (Chutneys). However, this Pachadi does not help to digest food like other Curd Pachadis do, Usually Curd based Pachadis are eaten at the end to make the stomach feel light after a heavy meal. This Pachadi is heavy in itself. Let us say it is more like the Sambar. Whenever this Pachadi is made at home it is a good idea to pair it with either Fried Chicken or Chicken Iguru (Thick curry). This combination is really very nice.
The Banana Stem Curds Pachadi, or curry made with Banana Stem helps people who have stomach related problems. This Pachadi is not so commonly made in Telugu homes. This is more popular in Tamil and Kerala homes.
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Tips
Banana Stem:
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Smear oil on hands before handling the Banana Stem. Cut the Stem into roundels. Mix and quickly pull out the fibre by twisting it out. Immediately dunk the pieces into a mixture of rice flour and water or into buttermilk. The stem will blacken in no time if you don’t do this quickly.
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The fibre has to be pulled out thoroughly. It is very inedible.
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The roundels should be cut up into small pieces.
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The stem pieces can be boiled in Pressure Cooker on high flame for a matter of two or three whistles.
Banana Stem Boondi Perugu Pachadi | Aratidhoota Boondi Perugu Pachadi - Recipe Video
Banana Stem Boondi Perugu Pachadi | Aratidhoota Boondi Perugu Pachadi
Prep Time 10 mins- Soaking Time 1 hr
- Cook Time 20 mins
- Total Time 1 hr 30 mins
Servings 8
Ingredients
- 200 gms Banana Stem
- ½ litre Curd
- 1 cup Boondi
- ¼ tsp Haldi (Turmeric)
- Salt (To taste)
- 1 sprig Curry Leaves
- Coriander Leaves (A little)
- 1 cup Water
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For Mustard Paste:
- ½ tsp Mustard Seeds
- 1 tsp Chana Dal
- 1 tsp Tur Dal
- ¾ tsp Black Peppercorns
- 1 tbsp Dhaniya (Coriander seeds)
- 1 tsp Zeera (Cumin)
- 2 Green Chillies
- 2 Dry Chilli (Whole)
- 1 tsp Rice
- ⅓ cup Fresh Coconut
- Ginger (small piece )
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Ingredients for Seasoning:
- 2 tbsp Ghee
- ½ tsp Mustard Seeds
- ½ tsp Zeera (Cumin)
- 2 pinches Asafoetida (heeng)
- 1 sprig Curry Leaves
Instructions
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Soak all ingredients for Mustard paste for one hour.
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Grind the soaked ingredients along with fresh coconut and ginger to a smooth paste. Keep aside.
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Mix two spoonfuls of Rice powder with water and keep aside.
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Smear your hands with oil and chop the Banana stem into roundels. Twist and pull out the fibre as much as possible.Dunk the pieces into Rice water.
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Chop the banana stem roundels into small pieces and put them back into the rice water.
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Boil the pieces with salt and turmeric in an open pan or in the Pressure Cooker.
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Strain the boiled pieces and let it cool.
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Whisk the Curds well. Add the ground Mustard Paste, Salt, Turmeric and water. Let it cook till it comes to two boils.
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Add the boiled stem pieces to the boiling curds mixture and let it cook for 4-5 minutes.
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Add Boondi and cook for one minute more before taking the vessel off the flame.
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Heat the ghee. Add Methi, Rai, Dry Chilli, Zeera, Heeng, and Curry Leaves one after the other. Fry well to get a flavourful seasoning.
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Mix the seasoning into the Curds Pachadi mixture.
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This Curds-Banana Stem Pachadi helps to cool the body heat. It is also very high on good taste.
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