BANANA STEM KOFTA (PAKORA) SAMBAR, PLAINTAIN STEM KOFTA (PAKORA) SAMBAR

I have already posted the banana stem  kofta/pakora kadhi.  Here I am presenting the banana stem kofta sambar.  It is similar to making the normal sambar but instead of vegetables, used the kofta/pakora.  You can make the same with sambar powder or fry the sambar ingredients and grind it along with coconut and  add.

Let us see the recipe now:

FOR THE KOFTAS/PAKORAS:

1/4 cup moong dal, tur dal
1/4 cup banana stem chopped finely
1  green chilli
1 red chilli
a pinch of asafoetida
salt as per taste
few curry leaves (optional)

Oil for frying:

GRAVY:

1/4 cup moongdal or tur dal
1 cup thin tamarind pulp
1 tsp sambar powder or grind the samabar masala with coconut
a pinch of asafoetida
salt to taste
pinch of turmeric powder

TEMPERING:

1 tsp oil
1 tsp mustard seeds
few curry leaves

chopped coriander for garnishing

METHOD:

wash and soak the dal for one hour.  grind along with red chilli/green chilli, curry leaves. mix with the banana stem, asafoetida, salt and make small balls out it and deep fry them. keep aside.

Pressure cook the dal and keep aside. Boil the tamarind pulp in a vessel, add the sambar powder, salt.  Add the  koftas or pakoras in it and boil till the raw taste of tamarind goes.  Now add the boiled dal in it and simmer.  temper with the items mentioned. garnish with chopped coriander and serve hot with rice, chapati.

Link for banana stem kofta kadhi:  banana-stem-kofta-kadhi-banana-stem.html  watch on You tube

SAMBAR MASALA TO GRIND:

2 tbsp coriander seeds
1 tsp chana dal (bengal gram)
 few methi seeds
1/4 tsp mustard seeds (optional)
1/4 tsp cumin seeds (optional)
1-2 red chilli
1 green chilli
1 tsp oil for frying
3 tbsp grated coconut
few curry leaves

Fry the above ingredients in the oil lastly with the curry leaves. grind with coconut.