Vazhai Thandu Kosumalli Banana marrow salad with a touch of southern. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 09 Dec 2015 in Recipes Course New Update Main Ingredients Banana Marrow, Scraped Coconut Cuisine Tamil Nadu Course Salads Prep Time 26-30 minutes Cook time 6-10 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Vazhai Thandu Kosumalli 2 cups Banana Marrow 2 Scraped Coconut 2 cups Buttermilk 1/4 cups coriander leaves 1 sprigs Curry leaves 1 Lemon 1/4 teaspoon Turmeric powder Salt 1/4 teaspoon Asafoetida 1/4 cups Scraped coconut 1/2 teaspoon Mustard seeds 2 Whole dry red chillies Groundnut oil Method Clean and cut the marrow into very small dices, carefully segregating and discarding the coarse fibers while cutting. Wash and slit the green chillies. Mix the buttermilk with equal quantity plain water. Soak and rub the marrow into it. Drain thoroughly. Wash and chop the coriander and curry leaves. Squeeze the lemon, strain and reserve juice. Mix turmeric powder, salt into the marrow and keep aside in a colander to drain. Squeeze the excess water from the marrow and mix in the lemon juice, asafoetida and curry leaves. Check and adjust seasoning. Mix the coriander and freshly scraped coconut. Heat oil, temper with mustard seeds, red chillies and slit green chillies and add to the kosumalli. Chill and serve. Nutrition Info Calories 663 Carbohydrates 9.3 Protein 91.1 Fat 29.2 #Asafoetida #Buttermilk #coriander leaves #Curry leaves #Lemon #Salt #Scraped coconut #Turmeric powder #Whole dry red chillies Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article