Hi guys am back after a month long vacation in India, I had a fantastic time. I met my niece for the first time and fell utterly in love with her, she is just about the cutest baby on Earth, of that I am convinced. One month flew without me knowing it. While it is good to be home, back in Qatar, with my husband, I miss my niece, so much … Tessa this giant kiss goes out to you… I love you so very much.
Today’s recipe is a healthy and simple one. It is made from Banana flower or vazhachundu along with red gram. A lunch time favourite and a staple at my home. Vazhachundu is an amazingly healthy vegetable and you can read more about its health benefits here . Cleaning it is a bit of trouble , to learn how to do that read this post.
Now on to the recipe.
Vazhachundu – 1 (cleaned, chopped and soaked in watery buttermilk)
Red gram – 1 cup (soaked and pressure cooked)
Coconut – 1 cup
Cumin seeds – 1 tsp
Green chillies – 2 -3 (depending on your spice tolerance)
Garlic – 2 – 3 cloves
Curry leaves 2-3
Shallots – 4-5 (chopped)
Mustard Seeds – 1 tsp
Curry leaves – 1 sprig
Coconut oil – 2 tsp
Salt – to taste
Coarsely grind the coconut with cumin seeds, green chillies, garlic cloves and curry leaves.
Heat oil in a pan, add mustard seeds, Shallots, curry leaves and sauté well. Add the ground coconut and sauté for a bit. Add the chundu, red gram, salt to the coconut , mix well and cover and cook till done (4-5 minutes).
Serve with rice.