Banana Flower Chutney

1 Tsp Sesame Oil
2 Tbsp Black Split Uraddal
2 Tbsp Channadal
1 Red Chili
15 Black Peppercorns

Heat oil in a pan, fry uraddal, channadal, red chili and black peppercorns in oil, take it out and allow it to cool.

1 Tsp Garlic Clove, Grated

1/4 Cup Onion, Chopped

Fry onion and garlic in the same pan, take it out and allow it to cool.

1 Tsp Sesame Oil

2 Cup Banana Flower, Chopped and put them in water

1 and 1/4 Tsp Salt

Tiny bit Tamarind

5 Curry Leaves

Add oil to the same pan, add banana flower, salt, tamarind and curry leaves to the pan, saute for 5 minutes. Take it out and allow it to cool.

1 Cup Coconut

2 Cups Water

Grind all the above.

Serves: 4

Source: Mrs. Banumathi, Dr. Nivetha's Mom

Taste Note: Tastes AMAZING

Note: Good with Idly, Dosa, Chapathi, Upma, Kanchi and Fried Rice

Note about Coconut: Use coconut in the chutney, if using the chutney immediately, if not DO NOT use coconut.

We eat this with Lemon Rice and Dry Cough Kanchi