Baale Kaamb Pajji (Banana Stem Chutney) BY Tara Bopaiah


Banana stem 12” length: 1 piece
Coconut scrapings: 1 cup
Chopped onion: 1 medium size
Garlic: 6 cloves
Green chillies: 4
Jeera: 1 tsp
Lemon juice: 1 tbsp
Oil: 2 tbsp
Salt to taste

For Seasoning:

Mustard: Half tsp
Chopped onion: 1 small size
Chopped garlic: 4 cloves
Curry leaves: 6 to 8
Dry chillies: 2


Wash the banana stem and remove the hard outer layers. Cut the soft stem into round circles. While cutting the stem see that the thread like fibers are removed. These can be removed with a small stick. Now, chop the round stem into small pieces and soak them in water for 10 minutes.
Meanwhile, heat one tbsp oil and fry chopped onions, chopped garlic, green chillies, jeera together for five minutes. Add strained chopped banana stem and fry for ten minutes on medium flame. Add coconut scrapings and roast until little brownish. Grind all these ingredients. Add salt to taste. Season the chutney paste and add lemon juice.

Baale Kaamb Chutney goes well with akki otti (rice roti) or chappathis.

About The Contributor:

Palekanda Tara Bopaiah is a well-known beautician of Mysore. She has also given a television programme on cookery.

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