Peanut Banana Tiger Coconut Broth Recipe (Banana Stem Surri with Fruit Chickpeas Recipe)
A diabetic friendly Tamil Nadu recipe with kala chana (brown chickpeas) - soaked in water overnight, banana stem - skin peeled and cut into small pieces, salt - to taste. Ready in 8h 50m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
7 steps- 1
We begin making the Kondakadalai Vazhathandu Puli Thengai Kuzhambu Recipe (Banana Stem Curry with Black Chickpeas Recipe) by pressure cooking the Kala channa with some water first in the pressure cooker for 4 whistle
kala chana (brown chickpeas) - soaked in water overnight(1 cup)banana stem - skin peeled and cut into small pieces(250 grams)tamarind water(1 cup)sprig curry leaves - roughly torn(2) - 2
Release the pressure naturally
- 3
Then empty the black chickpea into a bowl, then in the same pressure cooker, add the banana stem with little water, salt and cook it for 1 whistle and rest
kala chana (brown chickpeas) - soaked in water overnight(1 cup)banana stem - skin peeled and cut into small pieces(250 grams)salt - to tastetamarind water(1 cup) - 4
Heat a heavy bottomed pan, add oil and crackle mustard seeds and curry leaves
methi seeds (fenugreek seeds)(1 teaspoon)coriander (dhania) seeds(1 tablespoon)mustard seeds(1/2 teaspoon)sprig curry leaves - roughly torn(2) - 5
Then add the ground paste and sauté for few minutes, you can add little water
kala chana (brown chickpeas) - soaked in water overnight(1 cup)tamarind water(1 cup) - 6
Finally add the cooked banana stem and chickpeas, season it well and add some water to make it little gravish
kala chana (brown chickpeas) - soaked in water overnight(1 cup)banana stem - skin peeled and cut into small pieces(250 grams)tamarind water(1 cup) - 7
Serve the Kondakadalai Vazhathandu Puli Thengai Kuzhambu Recipe (Banana Stem Curry with Black Chickpeas Recipe) along with steam rice or Hot Phulka to enjoy your dinner meal
banana stem - skin peeled and cut into small pieces(250 grams)sprig curry leaves - roughly torn(2)
Rate this recipe
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Peanut Banana Tiger Coconut Broth Recipe (Banana Stem Surri with Fruit Chickpeas Recipe)
A diabetic friendly Tamil Nadu recipe with kala chana (brown chickpeas) - soaked in water overnight, banana stem - skin peeled and cut into small pieces, salt - to taste. Ready in 8h 50m, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
7 steps- 1
We begin making the Kondakadalai Vazhathandu Puli Thengai Kuzhambu Recipe (Banana Stem Curry with Black Chickpeas Recipe) by pressure cooking the Kala channa with some water first in the pressure cooker for 4 whistle
kala chana (brown chickpeas) - soaked in water overnight(1 cup)banana stem - skin peeled and cut into small pieces(250 grams)tamarind water(1 cup)sprig curry leaves - roughly torn(2) - 2
Release the pressure naturally
- 3
Then empty the black chickpea into a bowl, then in the same pressure cooker, add the banana stem with little water, salt and cook it for 1 whistle and rest
kala chana (brown chickpeas) - soaked in water overnight(1 cup)banana stem - skin peeled and cut into small pieces(250 grams)salt - to tastetamarind water(1 cup) - 4
Heat a heavy bottomed pan, add oil and crackle mustard seeds and curry leaves
methi seeds (fenugreek seeds)(1 teaspoon)coriander (dhania) seeds(1 tablespoon)mustard seeds(1/2 teaspoon)sprig curry leaves - roughly torn(2) - 5
Then add the ground paste and sauté for few minutes, you can add little water
kala chana (brown chickpeas) - soaked in water overnight(1 cup)tamarind water(1 cup) - 6
Finally add the cooked banana stem and chickpeas, season it well and add some water to make it little gravish
kala chana (brown chickpeas) - soaked in water overnight(1 cup)banana stem - skin peeled and cut into small pieces(250 grams)tamarind water(1 cup) - 7
Serve the Kondakadalai Vazhathandu Puli Thengai Kuzhambu Recipe (Banana Stem Curry with Black Chickpeas Recipe) along with steam rice or Hot Phulka to enjoy your dinner meal
banana stem - skin peeled and cut into small pieces(250 grams)sprig curry leaves - roughly torn(2)
Rate this recipe
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