Vazhai Thandu Kosumalli

Ingredients 

• 2 cups chopped banana stem
• 2 cups buttermilk
• 1/4 cup coriander leaves
• 1 sprig of curry leaves
• 1 lemon
• 1/4 teaspoon turmeric powder
• Salt to taste
• 1/4 teaspoon asafoetida
• 1/4 cups scraped fresh coconut
• 1/2 teaspoon mustard seeds
• 2 whole dry red chillies
• 2 tablespoons groundnut oil

Method

1. Clean and cut the marrow into very small dices, carefully segregating and discarding the coarse fibers while cutting.
2. Wash and slit the green chillies. Mix the buttermilk with equal quantity plain water. Soak and rub the marrow into it. Drain thoroughly.
3. 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.
4. Squeeze the excess water from the marrow and mix in the lemon juice, asafoetida and curry leaves. Check and adjust seasoning.
5. 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