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Banana Stem Boondi Perugu Pachadi | Aratidhoota Boondi Perugu Pachadi

Summer Recipes | vegetarian

  • Prep Time 10 Mins
  • Cook Time 20 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
  • 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 )
  • Ingredients for Seasoning:
  • 2 tbsp Ghee
  • ½ tsp Mustard Seeds
  • ½ tsp Zeera (Cumin)
  • 2 pinches Asafoetida (heeng)
  • 1 sprig Curry Leaves

Instructions

  1. Soak all ingredients for Mustard paste for one hour.
  2. Grind the soaked ingredients along with fresh coconut and ginger to a smooth paste. Keep aside.
  3. Mix two spoonfuls of Rice powder with water and keep aside.
  4. 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.
  5. Chop the banana stem roundels into small pieces and put them back into the rice water.
  6. Boil the pieces with salt and turmeric in an open pan or in the Pressure Cooker.
  7. Strain the boiled pieces and let it cool.
  8. Whisk the Curds well. Add the ground Mustard Paste, Salt, Turmeric and water. Let it cook till it comes to two boils.
  9. Add the boiled stem pieces to the boiling curds mixture and let it cook for 4-5 minutes.
  10. Add Boondi and cook for one minute more before taking the vessel off the flame.
  11. Heat the ghee. Add Methi, Rai, Dry Chilli, Zeera, Heeng, and Curry Leaves one after the other. Fry well to get a flavourful seasoning.
  12. Mix the seasoning into the Curds Pachadi mixture.
  13. This Curds-Banana Stem Pachadi helps to cool the body heat. It is also very high on good taste.