Banana blossom or Vazhaipoo poriyal is a healthy side dish for your lunch. This poriyal also combines the delicious coconut paste and cooked toor dal. The shelf life of Banana blossom is 2 or 3 days, so try to cook it before turning black. You will notice the colour change begins inside the flowers. After removing the thick stick and the glossy petal arrange them equally and chop it finely. After chopping the flowers, quickly put it in a buttermilk to avoid the discoloration. Now we will see how to prepare this Vazhaipoo Poriyal with step by step instructions. This poriyal tastes good with Pulikuzhambu, Sambar and Toor dal Rice.
- Vazhaikkai Poriyal
- Vazhai thandu(Plantain pith) Poriyal
- Senaikizhangu Poriyal
- Urulaikizhangu Poriyal
- Seenikizhangu Poriyal
Vazhaipoo Poriyal - Banana Blossom Stir Fry Recipe Details
Vazhaipoo Poriyal - Banana Blossom Stir Fry with step by step photos
Open the red colour leaf and remove the flowers. Repeat the process till you get the white colour leaf. Arrange all the flowers on a plate or in a paper.
Arrange the flowers equally and chop them finely. Now add these chopped banana flower in a bowl of water mixed with buttermilk.
Rinse them well and add it to a deep vessel and pour 1/2 cup of water and cook them on medium heat.
In the meantime, grind the coconut, small onions, garlics, red chillies and cumins coarsely.
When the banana flowers are cooked well turn off the heat and allow them to cool down completely.
Once it cools down squeeze the cooked banana flowers with your palm and add it to mixing bowl.
Add the ground coconut paste, cooked toor dal, turmeric powder and required salt. Mix them well.
Heat 2 tbsp coconut oil in a kadai and add the mustard and urid dal. Allow them to crackle and add the chopped onions and curry leaves. Saute them well.
Next, add the mixed banana flower mixture and saute them well.
When you get a nice aroma from the small onions and garlic cloves turn off the heat and transfer it to the serving bowl.
Here is the video link for Vazhaipoo Poriyal