Banana flower chutney is made often in South and coastal Karnataka. It is served along with plain rice and ghee.
Time required: 15 Minutes
Preparation time: 30 Minutes
1 Banana Flower
4 tsp Kadalebele / Channa Dal / Bengal Gram
6 – 8 Dry Red Chilies
Few pieces of Tamarind
1/2 Cup Coconut
1 tsp Oil
Salt to taste
For the seasoning:
1 tsp Oil
1/2 tsp Mustard Seeds
Few Curry leaves
1/2 tsp Uddinabele / Urad Dal / Black Gram Split
1/2 Red Chili
A pinch of Turmeric
Open the red flaps of the Banana flower to reveal the immature tiny flower buds.
Remove the hard flap and the thick center of the flower and discard them. Dilute some buttermilk in water and keep in a bowl to dunk the flower buds to avoid them getting black.
Heat 1/2 tsp Oil and fry Kadalebele, Red Chilies, and Hing. Remove and keep aside.
Heat 1/2 tsp Oil and fry the Banana flowers for a minute.
Switch off the flame and add Coconut, Salt, and Tamarind.
Grind everything together to a paste.
Heat 1 tsp Oil and add Urad Dal, Mustard Seeds and when they splutter, add Turmeric, Red Chili, and Curry leaves.
Pour this over the Banana Flower Chutney. Serve with Dosa, Idli, or plain Rice.