Vazhaipoo mor kootu is a delicious side dish for rice prepared with banana flower, moong dal, coconut and fresh curd/ yogurt as major ingredients. Usually I make vazhaipoo kootu in this method. For a change, I tried it with curd as suggested by my neighbor. Generally mor kootu is prepared with banana stem / vazhaithandu. But banana flower/ vazhapoo mor kootu is equally delicious. I loved to serve with vatha kuzhambu. Tastes yummy ! Friends, do try this easy vazhaipoo mor kootu in a pressure cooker. Its so easy, quick to prepare and tasty too !

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Vazhaipoo mor kootu / Banana flower buttermilk kootu

Vazhaipoo mor kootu / Banana flower buttermilk gravy for rice

Cuisine:
South Indian

Category:
Kootu recipes

Serves: 3

Prep time:
10 Minutes

Cook time:
20 Minutes

Total time:
30 Minutes

INGREDIENTS

1 cup = 250ml

Banana flower – 2 cups
Moong dal – 2 tbsp
Salt & water – as needed

To grind

Grated coconut – 1/4 cup
Green chilli – 2
Fresh curd – 1/4 cup
Cumin seeds – 1/2 tsp

To Temper

Coconut oil – 1 tbsp
Mustard seeds – 1/2 tsp
Curry leaves – Few

HOW TO MAKE VAZHAIPOO MOR KOOTU

Take the banana flower and clean it. Chop finely.
Heat oil in a pressure cooker. Splutter mustard seeds, curry leaves.
Add chopped banana flower, saute for a minute.
Add moong dal and required salt. Mix well.
Grind the ingredients given under “to grind” to a smooth paste adding fresh curd.
Add to the cooker. Mix for a minute and add required water.
Pressure cook in low flame for one whistle. Switch off the flame.
Remove the lid after steam is released. Mix and serve hot with rice !

VAZHAIPOO MOR KOOTU RECIPE – STEP BY STEP PICTURES

Take the banana flower / vazhaipoo. Peel the skin and remove the flowers. Discard the black stamen and paper like kaalan. Keep the cleaned flower immersed in water or diluted buttermilk to avoid banana flower turning black.

In a pressure cooker, heat coconut oil. Splutter mustard seeds, urad dal and curry leaves. Add chopped banana flower and saute for a minute.

Add moong dal and salt. Mix well. Grind coconut, cumin seeds and green chilli to a coarse paste. Add fresh curd and grind to a smooth paste. Add water while grinding if needed.

Add this paste to the cooker and mix well. Add required water and mix well. Close the cooker and keep the flame high. Wait till vapor comes off through the nozzle.

Lower the flame completely and put the weight valve. Cook in very low flame for two whistles. Switch off the flame. Open the cooker lid after the steam is released.

Mix well and Check for consistency. If kootu is too thick, add some water and bring to a boil. If the kootu is watery, boil for some time and make it thick as you like.