How to make Valtande Kosamalli -

Banana stems marinated in buttermilk and tempered.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Banana stem (केले के डंडी), Buttermilk (छास)

Cuisine : Indian

Course : Main Course Vegetarian

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You can also find more Main Course Vegetarian recipes like Vratwale Aloo-SK Khazana Hare Pyaaz ki Sabzi - SK Khazana Gogroon Thoom Left Over Roti

Valtande Kosamalli

Valtande Kosamalli Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Valtande Kosamalli Recipe

  • Banana stem 2

  • Buttermilk 2 cups

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Scraped coconut 1/4 cup

  • Fresh coriander leaves chopped 1/4 cup

  • Juice of 1 lemon

  • Oil 2 tablespoons

  • Mustard seeds 1/2 teaspoons

  • Split black gram skinless (dhuli urad dal) 1/2 teaspoon

  • Dried red chillies broken 2

  • Green chilli broken 1

  • Curry leaves 10-12

  • Asafoetida 1/4 teaspoon


Step 1

Clean banana stems, remove fibres carefully. Peel and chop them finely.

Step 2

Place them in a bowl, add turmeric powder, salt, buttermilk and mix well.

Step 3

Set aside for 10 minutes.

Step 4

Drain and wash them in fresh water. Squeeze excess water and place them in another bowl.

Step 5

Add coconut, coriander leaves, salt and lemon juice.

Step 6

Heat oil in a small non stick pan, add mustard seeds.

Step 7

When they splutter, add urad dal, red chillies, green chilli, curry leaves and asafoetida and sauté till fragrant.

Step 8

Add to it banana stems and mix well. Serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.