Ingredients
1 small piece banana stem
Salt to taste
1/4curds
For the masala paste :
In 1/2 tsp oil roast 2 tsp sesame seeds,1 green chilli till light brown and grind it with 1/2 cup fresh grated coconut, into a fine paste and keep aside
For the tempering:
2 tsp oil
1 tsp mustard
curry leaves
1 broken red chilli
1 tsp cumin seeds/ jeera
Procedure
Remove the outer ring of banana stem and slice them into round disks
Remove its fibre and discard them
Chop them into small cubes and put them in water immediately
Wash and boil it in little water till it becomes tender
Add salt and allow it to cool
Once it comes to room temperature add the masala, curd and adjust the consistency
Add the tempering to the Pachadi and serve chilled with rice and dal or rasam.
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