In This article Explained traditional recipe Banana Stem Sukka, a healthy and flavorful dish from the Tulu-speaking coastal region of Karnataka (Mangalore/Udupi).
It is known for its high fiber content and medicinal properties.
Ingredients
Primary
Banana Stem (Bambe): Peeled, sliced, and chopped into small cubes.
Moong Dal (Green Gram): Soaked or pressure-cooked until soft.
Coconut: Freshly grated for the masala and garnish.
For the Masala (To be ground)
Red Chillies: 6-8 (dried)
Coriander Seeds: 2 tsp
Cumin Seeds: 1/2 tsp
Turmeric Powder: 1/4 tsp
Garlic: 3-4 cloves
Tamarind: A small marble-sized piece
Onion: 1/2 small (sliced)
For Tempering (Tadka)
Oil: 1-2 tbsp (Coconut oil preferred)
Mustard Seeds: 1 tsp
Curry Leaves: 1 sprig
Garlic: 2-3 cloves (crushed)
Onion: 1/2 small (finely chopped)
Preparation Steps
1. Preparing the Banana Stem
Remove the tough outer layers of the banana stem until you reach the tender white core.
Slice it into rounds. As you slice, remove the thin fibrous threads (naru) using your finger or a stick.
Chop the slices into small cubes and soak them in water mixed with a little buttermilk or salt to prevent browning.
2. Cooking the Stem and Dal
Cook the chopped banana stem with a little water, salt, and turmeric until tender.
Add the cooked moong dal to the stem and mix well. Ensure the water is mostly evaporated but the mixture remains moist.
3. Making the Sukka Masala
Dry roast red chillies, coriander seeds, and cumin seeds until fragrant.
In a mixer/grinder, add the roasted spices, garlic, tamarind, turmeric powder, and half an onion.
Add the freshly grated coconut and pulse/grind coarsely. Do not make a fine paste; it should have a grainy texture characteristic of “Sukka” dishes.
4. Final Assembly (The Tempering)
Heat oil in a pan. Add mustard seeds and let them splutter.
Add crushed garlic, curry leaves, and chopped onions. Sauté until the onions turn translucent/golden.
Add the ground coarse coconut masala to the pan and fry for a minute to remove the raw smell.
Finally, add the cooked banana stem and moong dal mixture.
Mix thoroughly, adjust salt if needed, and cook on low flame for 3–5 minutes until the flavors are well combined.
Key Tips
Removing Fiber: The most important step is carefully removing the threads while cutting.
Texture: The dish should be dry (Sukka style), so avoid adding too much water during the final stage.
Health: This dish is highly recommended for kidney health and digestion.
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Hi, I’m Shreejith! For over 5 years, I’ve been sharing my love for authentic flavors through My Indian Recipe. My mission is to simplify traditional Indian cooking—from regional classics to healthy modern twists—so you can easily “Taste the Tradition” in your own kitchen. Every recipe I share is crafted to bring a piece of India’s rich culinary heritage to your table.