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Saturday, September 12, 2020

Cooked Banana Flower (Bale Hu) Chutney - Type 2

6 - 8 florets of Banana Flower / Poombe / Kundige / Bale Hu
1 cup grated Coconut
Pinch of Turmeric powder
Grape sized Tamarind
Small lemon sized Jaggery
Salt to taste
2 Red Chillies
1.5 tsp roasted Sesame seeds
1 tsp Mustard seeds
1 strand Curry leaves
1 - 2 broken Red Chillies
2 tsp Oil

Take 3-4 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 amount of buttermilk in a vessel and keep it aside. Chop banana flower into medium sized pieces as shown in the picture below and put it in a vessel containing buttermilk water. Keep it aside for about 4-5 mins.

Remove the chopped banana flower from the water and put it in a pressure cooker. Add salt, turmeric powder, tamarind and jaggery, little amount of water and pressure cook. (2-3 whistles)

Put red chillies, 1 tsp oil in a pan and roast it until it gives nice aroma. Dry roast the sesame seeds until it starts spluttering / starts giving nice aroma and keep it aside.

Put grated coconut, cooked banana flower, fried red chillies in a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.) Add roasted sesame seeds and grind them together for a minute. Transfer this ground mixture to a vessel, add enough salt and water(If required) and mix them well.

Put mustard seeds, broken red chillies, oil in a pan and heat. As soon as it starts spluttering, add curry leaves and then add it to Chutney. It goes well with Dosas/Rottis/Rice.