Peel outer layers of banana stem and slice into thin rounds, remove the fiber by twirling with your finger and chop finely and drop into water
Rinse moong dal . Pressure cook with turmeric and enough water for 2–3 whistles until soft.
In a pan, cook the chopped banana stem with a little water and salt until soft (around 8–10 minutes).
Grind coconut + cumin + green chili into a smooth paste.
Add the cooked dal and ground coconut paste to the banana stem
Mix and let it simmer for 3–4 minutes. Adjust salt and water to reach kootu consistency.
Heat coconut oil, splutter mustard seeds, urad dal, curry leaves, and hing. Add the tempering to the kootu and give it a gentle stir.
Serve it with rice, rasam, and roti.