VAZHAIPOO PORIYAL RECIPE-BANANA FLOWER CURRY/STIR FRY

• Chopped banana flower – 2 cups
• Moong dal – 2 tbsp
• Turmeric powder – 1/2 tsp
• Sambar powder – 1 tsp
• Salt – as needed

To temper

• Cooking oil – 1 tbsp
• Mustard seeds – 1/2 tsp
• Urad dal – 1 tsp
• Grated coconut – 1/4 cup
• Sugar – 1/8 tsp

• In a wide bowl,take the chopped banana flower, moong dal, salt, turmeric powder and sambar powder. Mix well using your hands and set aside for 15 minutes.It will leave little water.

• In a kadai,heat oil and temper mustard,urad dal and curry leaves. After the dal turns golden brown, add the vazhaipoo mixture and mix well. Keep the flame low and cover cook for sometime.You don’t need to add water because the water in banana flower itself is sufficient. Keep the flame low and cook it with a lid for 10-15 minutes. Toss it once or twice in the middle.

• After the banana flower is completely cooked, add the grated coconut, mix well for a minute. Remove and serve. You can add few drops of lemon juice if you want tanginess. We don’t do it usually.

Enjoy !

• Cleaning and chopping banana flower takes more time. So make it the previous day,keep the chopped flowers immersed in buttermilk and use it next day. Squeeze the buttermilk completely and then proceed as mentioned above.