Raw Banana Poriyal

Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the urad dal, curry leaves and green chilies. Saute for a few seconds.

Add the chopped banana and salt. Give it a stir and cook, covered on a low flame. Sprinkle some water at intervals.

When done, switch off the flame and add the coconut. Give it a toss and garnish with coriander leaves. Serve as a side dish with rice or chapatis.