Banana stem sambar is made with tuvar dal, sambar powder or arachuvitta masala (whole masalas fried and ground with coconut). We can make thoran a stir fried subzi made in South, Pachadi, raita etc. with this. This is also used to make karuvadams(kurudai).
We used to make cart out of the stem when we were small, a picture of the same is shown below.
Bananas are rich in vitam C, A, B6 & B12, iron potassium, mangensium as well. It cures the heartburn, anemia etc.
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| Banana stem |
There
are various varieties and shapes and sizes of bananas. It has been
found that bananas have curative properties both scientifically and
traditionally. Birds and animals - especially monkeys and elephants love
bananas.
There are many healing and medicinal properties of bananas.
Banana Stem:
When
a bunch of bananas is harvested, the stem/tree is cut away. The tender
inner stem is used as food and has many medicinal properties as well.
Layers
of hard outer stem are peeled away and only the tender inner stem is
used. It is very fibrous, so the thread fiber has to be cleaned. The
stem is chopped into small bits and soaked in buttermilk or diluted
yogurt for half hour. In Southern parts of India, it is cooked as a
vegetable and eaten along with rice.
The banana stem has fiber – this is very beneficial for those on a weight-loss program. It is also a rich source of potassium and vitamin B6 which helps in the production of insulin and hemoglobin. Eating banana stem once a week keeps high blood pressure in control. Banana stem also maintains fluid balance within the body. It is a diuretic and helps detoxify the body. The popular belief is that eating banana stem is very good for kidney stones.
Let us have a look at the recipe now:
The sambar can be made in two ways
1) with sambar powder
(2) arachuvitta sambar
ARACHUVITTA SAMBAR ( GROUND MASALA WITH COCONUT)
Ingredients
Banana stem (finely chopped) - 1 cup
Thin Tamarind pulp - 1/4 cup
Turmeric powder - 1/4 tsp
Tuvar dal boiled - 1/2 cup
Salt
Water
For sambhar masala
1tsp Coriander seeds
2 Red chilli (spice adjust according to your requirement)
2-3 Pepper corns
1/2 Grated coconuts (i use dessicated coconut) (without coconut also you can make it)
very little Fenugreek seeds
very little Cumin seeds
1 Green Chilli
Curry leaves
Asafoetida
Method
First cut the outer layer of the stem and use only the inner parts.
cut the round pieces first. then cut juliens of it and then chop them finely.
if you are chopping very finely, can directly cook or else you have to pressure cook the same.
Remove from the cooker and transfer the same to another vessel.
Add tamarind pulp and boil. (if not using tamarind pulp skip this)
When the raw smell of tamarind is gone, add the ground masala, tuvar
dal and boil.
Temper with mustard seeds, curry leaves and serve hot with rice or chappati.
WITH SAMBAR POWDER
while boiling the stems, you can add sambar powder. after cooking the same, add the tuvar dal and repeat the remaining process.
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