Banana Flower Chutney( Kodigatti)

In Ayurveda the Banana flower is said to have miraculous medicinal properties for women with menstrual problems. This particular recipe I found in UB Rajalakshmi’s Book- Udupi Aduge. She mentions that this particular lehya, called Kodigatti in Tulu, perhaps, is given to nursing mothers. 

This is the first time I tried making this and I think I was supposed to grind the cooked banana flowers with less water, but mine was a chutney consistency. The taste however was simply amazing. 


  1. The youngest part of the banana flower- both the white flowers inside and the pink cover, chopped into small pieces.
  2. Turmeric powder- 1/2 Tsp
  3. Black peppercorns- 1 Tsp
  4. Carom seeds or ajwain- 1 Tsp
  5. Salt- to taste
  6. Tamarind paste- 1 Tsp
  7. Ghee- 3 Tsp

Chop the banana flower and cook the pieces with turmeric, carom and peppercorns. Cool the mixture and grind to a very thick paste. 

Add the tamarind and salt. 

Heat the ghee in a kadai. Add the mustard seeds. When they splutter, add the paste. Keep stirring till the paste thickens to a ball( mine did not) I stirred for almost 30 minutes. 

Mix with hot rice to serve. Tastes absolutely delicious! 


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