Baale Dindu Kadale Palya - Banana Stem Curry With Chickpeas Recipe

Archana's Kitchen
Baale Dindu Kadale Palya - Banana Stem Curry With Chickpeas Recipe
3721 ratings.

Baale Dindu Kadale Palya is South Indian Style Banana Stem Curry With Chick Peas Recipe. Select a banana stem which has a thin rind. Usually, the thinner the rind of the stem, tender is the banana stem. This banana stem curry is a healthy recipe since banana stem prevents the formation of kidney stones and is naturally fibrous to promote digestion. Banana stem pairs well with chickpeas and the flavors are subtle in this curry with fewer spices. Pair Baale Dindu Kadale Palya (Banana Stem Curry With Chick Peas Recipe) with rasam recipe to make a complete lunch.

If you like this recipe, Look at other similar recipes

  1. Vazhaithandu Pachadi (Banana Stem Raita)
  2. Vazhaithandu Lemon Rasam Recipe - Plantain Stem Lemon Rasam

Course: Lunch
Diet: Vegetarian
Prep in

25 M

Cooks in

40 M

Total in

65 M


4 Servings


  • 1 Banana Stem , cleaned and chopped (about 250 grams after cleaning)
  • 1 cup Kala Chana (Brown Chickpeas) , soaked overnight
  • 2 tablespoons Fresh coconut , grated
  • 2 teaspoons Cumin seeds (Jeera)
  • 2 teaspoons Coriander (Dhania) Seeds
  • 1-1/2 teaspoon Red Chilli powder , (adjust)
  • 2 Onions , chopped
  • 1 clove Garlic , peeled
  • Curry leaves , few sprigs
  • Salt , to taste
  • Oil , as required
  • Coriander (Dhania) Leaves , few sprigs
  • 1 Green Chilli , one small green chilli
  • 1 teaspoon Lemon juice

How to make Baale Dindu Kadale Palya - Banana Stem Curry With Chickpeas Recipe

  1. To prepare Baale Dindu Kadale Palya (Banana Stem Curry With Chickpeas Recipe), cut the extra portion of the banana stem, trim its top and bottom lightly, and chop the stem finely.

  2. Take a Pressure cooker, add soaked chickpeas

  3. Add sufficient water and cook for 1-2 whistles.

  4. Allow to release pressure by itself. Add the chopped banana stem required salt and cook further for 1 more whistle. The chickpeas should be firm and not mushy.

  5. Heat a Kadai and dry roast coriander seeds till fragrant. Set aside.

  6. In the same Kadai, and add a little oil. Once the oil is hot, splutter cumin, add in curry leaves and saute for a few seconds.

  7. Add chopped onions, garlic and saute till cooked.

  8. In a Mixer, dry grind coriander and add all the sauteed ingredients with grated coconut and wet grind till smooth, with adding water if necessary.

  9. After the pressure in the cooker with chickpeas and banana stem releases, add the ground paste in a kadai along with the contents of the pressure cooker.

  10. Add chilli powder and allow the Baale Dindu Kadale Palya to come to a boil. Adjust salt and switch off flame.

  11. Add lemon juice to the recipe and mix.

  12. Garnish with coriander leaves, chopped green chilli, and serve Baale Dindu Kadale Palya hot with rasam recipe.