5-6 florets of Banana Flower / Poombe / Kundige / Bale Hu
Grape sized Tamarind
1/4 tsp Chilly Powder
Pinch of Turmeric powder
2 large grape sized Jaggary
1/4 cup of cooked Yellow lentils / Toor dal / Thogari bele
1 - 1.5 tsp Rasam powder
Salt to taste
2-3 florets of Garlic
1/2 tsp Mustard seeds
Pinch of Asafotida powder
3-4 Curry leaves
2 tsp Oil
Take 5-6 florets from banana flower.Remove the fiber contents as shown in the picture below using a knife. (No need to remove the fiber contents for inner florets which are almost white in color.) Put water and little bit of buttermilk in a vessel and keep it aside. Chop banana flower into very small pieces as shown in the picture below and put it in a vessel containing buttermilk water. Keep it aside for about 4-5 mins.
Put tamarind, little bit of water in a bowl, mash it and keep it aside.
Put this chopped banana flower in a cooker container. Add turmeric powder, chilly powder, tamarind water, jaggary, salt, 1 cup of water and cook. (4-5 whistles)
Once the pressure goes off, put this cooked banana flower in a vessel. Add rasam powder, required amount of water, 1/4 cup of cooked yellow lentils and bring it to boil.(Add other ingredients like chilly powder, tamarind water if required) Keep the rasam in low flame for about 3-4 mins.
Remove outer cover of garlic and mash it. Put mashed garlic, 2 tsp oil in a pan. Once it turns golden in color, add mustard seeds. Once it starts spluttering, add curry leaves, asafotida powder, keep it for few seconds and then add it to rasam. Mix well before serving. It goes well with Rice.
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