Plantain Stem Poriyal

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Plantain Stem Poriyal calories by ingredient
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Number of Servings: 4


    1/4 C. green gram dal (plit mung beans, moong dal), picked over and rinsed
    1 C. water
    1 plantain stem, finely chopped
    3 C. butter milk
    2 green chilies, slit sideways
    salt to taste
    2 teaspoon sugar
    1 cup water (extra)
    3 T. grated fresh coconut or 4 T. flaked coconut
    For Tempering:
    2 tsp. oil
    1 tsp. brown mustard seeds
    1 tsp. cumin seeds
    1 tsp. black gram dal (washed urad dal), picked over and rinsed
    1 tsp. Bengal gram dal (yellow split peas, chana dal), picked over and rinsed
    1 red chili, halved
    1/2 tsp. asafoetida powder
    a 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.
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.

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