How to make Valtande Kosamalli -
Banana stems marinated in buttermilk and tempered.
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 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
Method
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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