Plantain stem coconut (thengai vali thandu) recipe

INGREDIENTS:

1. Coconut (thengai) - 1/4 cup
2. Cooked cubed plantain stem (vali thandu) - 3/4 cup
3. Hot green chili - 3
4. Cumin seed (jeeragam) - 1/2 teaspoon (tsp)
5. Lemon (yelumichampalam) - 1
6. Mustard seed (kadugu) - 1 teaspoon (tsp)
7. Oil - 4 tablespoon (tbsp)
8. Salt - to taste
9. Curry leaves (kariveppilai) - 10 leaves (optional)

PREPARATION:

1. Add required water and Grind coconut, cooked plantain stem, green chili, cumin seeds and salt into a thick paste. (chutney consistency)
2. Heat oil in a pan, add mustard seed. when the mustard stop to splatter now add the curry leaves and cook for 30 sec. Now add this to the ground paste mix well and serve.

NOTES:

1. Goes well with Idli recipes and Dosai recipes.