Banana Stem Recipe – Kerala Style Pindi Curry with Coconut & Spices

Last Updated on 4 months by Neha Deshmukh

Banana Stem Recipe – Kerala Style Pindi Curry with Coconut & Spices

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a Kerala-style Pindi Curry (banana stem curry). It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. It’s surprisingly easy to make, packed with flavour, and a wonderful way to explore a slightly unusual, but incredibly delicious, ingredient. Trust me, you’ll love it!

Why You’ll Love This Recipe

This Pindi Curry isn’t just tasty; it’s a little bit special. It’s a fantastic way to add some unique texture and flavour to your meal. The banana stem has a lovely, slightly crunchy texture, and it beautifully absorbs all the spices. Plus, it’s a really healthy ingredient! This recipe is quick, easy, and perfect for a weeknight dinner. It’s a true taste of Kerala cuisine, right in your kitchen.

Ingredients

Here’s what you’ll need to make this delicious Pindi Curry:

• 1 cup cut, cleaned and chopped banana stem (pindi)
• ½ cup coconut, grated
• ½ tsp turmeric powder (haldi)
• ½ tsp cumin powder (jeera powder)
• 1 tsp red chilli powder
• 5-6 shallots, roughly chopped
• 1 strand curry leaves
• Mustard seeds (about ½ tsp)
• Salt to taste
• 2 tbsp coconut oil

Ingredient Notes

Let’s talk about some of the key players in this recipe!

• Banana Stem (Pindi): This is the star! You can find banana stems at most Indian grocery stores. It does require a little prep work to remove the outer layers and the fibrous core, but it’s totally worth it. Don’t be intimidated!
• Coconut: Freshly grated coconut is best for that authentic Kerala flavour. But, if you’re short on time, unsweetened desiccated coconut works well too.
• Kerala Spices: The combination of turmeric, chilli powder, and cumin is what gives this curry its signature Kerala taste. Feel free to adjust the chilli powder to your liking.
• Coconut Oil: This is essential! Coconut oil adds a beautiful aroma and flavour that you just can’t replicate with other oils. It’s a staple in Kerala cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, place the chopped banana stem in a pan with enough water to cover it. Simmer, covered, on low heat until it’s tender – about 10 minutes. You want it to be cooked through but still have a little bite.
2. While the banana stem is simmering, let’s make the spice paste. Coarsely grind the coconut, shallots, red chilli powder, cumin powder, and turmeric powder in a mixer or food processor. You don’t want it super smooth, a little texture is good.
3. Now, heat the coconut oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the curry leaves. Let them sizzle for a few seconds – that’s where all the flavour comes from!
4. Add the ground coconut mixture to the pan and sauté for about a minute, stirring constantly. This helps to release the flavours of the spices.
5. Drain the cooked banana stem and add it to the pan. Stir-fry everything together until any excess moisture evaporates. This usually takes about 5-7 minutes.
6. Finally, season with salt to taste and give it one last good stir. Serve hot with steamed rice!

Expert Tips

• Don’t overcook the banana stem! It should be tender but still have a slight crunch.
• Keep a close eye on the mustard seeds when tempering – they can burn quickly.
• Adjust the amount of chilli powder to suit your spice preference.
• Using a good quality coconut oil really makes a difference in the final flavour.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your coconut oil is purely coconut oil and doesn’t contain any animal derivatives.
• Spice Level Adjustment: If you like it really spicy, add a pinch of cayenne pepper or a few more red chillies to the spice paste. For a milder curry, reduce the amount of chilli powder.
• Regional Variations within Kerala: Some families add a small piece of tamarind pulp for a slight tang. Others like to include a few green chillies slit lengthwise for extra heat. My aunt always adds a pinch of asafoetida (hing) to the tempering!

Serving Suggestions

This Pindi Curry is best served hot with a generous portion of steamed rice. It also pairs beautifully with a side of dal (lentil soup) and a simple vegetable stir-fry. A dollop of yogurt on the side can help cool things down if you’ve added a lot of chilli!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavour actually develops even more overnight!

FAQs

• Is banana stem difficult to prepare? It can seem a little daunting at first, but it’s not too bad! There are plenty of helpful videos online that show you how to clean and chop banana stem. Once you’ve done it a couple of times, it becomes much easier.
• What are the health benefits of banana stem? Banana stem is packed with fibre, which is great for digestion. It’s also a good source of potassium and vitamin B6.
• Can I use frozen coconut for this recipe? While fresh is best, you can definitely use frozen grated coconut. Just thaw it completely before using.
• What is the best type of rice to serve with Pindi Curry? Traditionally, Kerala red rice (matta rice) is served with this curry. But any long-grain rice, like basmati, will also work well.
• How can I adjust the level of spiciness? Easily! Reduce the amount of red chilli powder, or remove the seeds from the chillies before grinding. You can also add a little sugar to balance the heat.

Enjoy this little piece of Kerala sunshine! I hope you love making and eating this Pindi Curry as much as my family and I do. Let me know how it turns out in the comments below!