Plantain Stem Poriyal
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 C. green gram dal (plit mung beans, moong dal), picked over and rinsed1 C. water1 plantain stem, finely chopped3 C. butter milk2 green chilies, slit sidewayssalt to taste2 teaspoon sugar1 cup water (extra)3 T. grated fresh coconut or 4 T. flaked coconutFor Tempering:2 tsp. oil1 tsp. brown mustard seeds1 tsp. cumin seeds1 tsp. black gram dal (washed urad dal), picked over and rinsed1 tsp. Bengal gram dal (yellow split peas, chana dal), picked over and rinsed1 red chili, halved1/2 tsp. asafoetida powdera few curry leaves
make 4 1-cup servings
Soak the green gram dal in 1 cup water for 1 hour. Drain and set aside. Finely chop the plantain stem and soak in the buttermilk until ready to use, drain. Set aside.
TEMPERING:
Heat 2 tsp. oil in heavy saucepan. Add the mustard seeds, cumin seeds, black gram dal, Bengal gram dal, halved red chili, asafoetida powder, and a few curry leaves.
When the mustard seeds splutter, add the slit greep chillies, soaked green gram dal, chopped plantains stem (drained of buttermilk), salt to taste, sugar, and 1 cup extra water. Cover the poriyal, and simmer over a low heat until the plantain is cooked and the water has been absorbed completely. Add the grated coconut. Mix thoroughly. Serve hot.
Number of Servings: 4
Recipe submitted by SparkPeople user CHRISTRM78.
Soak the green gram dal in 1 cup water for 1 hour. Drain and set aside. Finely chop the plantain stem and soak in the buttermilk until ready to use, drain. Set aside.
TEMPERING:
Heat 2 tsp. oil in heavy saucepan. Add the mustard seeds, cumin seeds, black gram dal, Bengal gram dal, halved red chili, asafoetida powder, and a few curry leaves.
When the mustard seeds splutter, add the slit greep chillies, soaked green gram dal, chopped plantains stem (drained of buttermilk), salt to taste, sugar, and 1 cup extra water. Cover the poriyal, and simmer over a low heat until the plantain is cooked and the water has been absorbed completely. Add the grated coconut. Mix thoroughly. Serve hot.
Number of Servings: 4
Recipe submitted by SparkPeople user CHRISTRM78.
Nutritional Info Amount Per Serving
- Calories: 289.0
- Total Fat: 14.8 g
- Cholesterol: 0.0 mg
- Sodium: 1,461.7 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 5.0 g
- Protein: 4.5 g
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