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Banana stem curry (Vazhappindi moru ozhicha kootan)
Banana stem curry (Vazhappindi moru ozhicha kootan)

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Believe it or not, beans are really great for your heart. Sure, the after-effects of ingesting beans might not be the best for your nose, but they are extremely healthy for you. It doesn’t mean, however, that merely consuming beans will undo the damaging effects of eating junk foods or make your heart better by magic. What this means is that substituting in edamame or red beans for the chicken on your fresh salad or eating a veggie burger in place of the hamburger is what you must do. Thankfully, beans are delicious and you never know, you might prefer them to your beefburgers and chicken.

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We hope you got insight from reading it, now let’s go back to banana stem curry (vazhappindi moru ozhicha kootan) recipe. To make banana stem curry (vazhappindi moru ozhicha kootan) you need 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to cook Banana stem curry (Vazhappindi moru ozhicha kootan):
  1. Prepare 1 Banana Stem
  2. Prepare 3 Green Chillies
  3. You need 1/2 Cup coconut Grated
  4. Provide 3 - 4 Teaspoons Jeera
  5. Get 1 Pinch Turmeric powder
  6. Prepare 3 Teaspoons mustard seeds
  7. Take 2 - 3 Tablespoons Coconut oil
  8. Use 1 Pinch Methi seeds
  9. Prepare 2 Sprigs Curry leaves
  10. Take 3 - 4 chillies Dried red
  11. Prepare 1 Cup curd Sour
Instructions to make Banana stem curry (Vazhappindi moru ozhicha kootan):
  1. Finely chop the banana stem into small square cubes. Make sure you remove the net-like fibre while cleaning the stem.
  2. Boil the chopped stem with a little water and turmeric and salt. Boil for just 8-10 minutes.
  3. In a mixer, grind the grated coconut, jeera and green chillies to a fine paste and add it to the boiled stem mixture. Continue boiling the mixture until the raw taste of coconut goes away.
  4. Beat the sour curd (do not add water) in a mixer so that it turns into buttermilk. Add the buttermilk to the boiling mixture and turn off the stove when it just starts boiling.
  5. For garnish, heat coconut oil and let the mustard seeds splutter. Add the methi seeds and curry leaves and dried red chillies. Add the garnish and mix well.

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