Ingredients:
Banana Flower | Valaipoo | Vazhaipoo - 1
Lemon Juice - 1 or 2 spoon
Mustards seeds, Curry, and Coriander leaves
For Grinding:
Toor Dhal - 1/4 cup
Shredded Coconut - 1/4 shell (moodi)
Red Chilli - 4
Hing
Preparation:
1. Wash and soak toor dhal for at least 2 hours.
2. Peel the banana flower individually and remove the outer husk and middle filament as shown in the below picture.
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| Remove the outer husk and the middle filament |
3. Wash the flowers thoroughly, chop them, and pressure cook for 4 whistles with little water.
4. Drain the water completely from the soaked toor dal. Use a mixie and grind it coarsely along with coconut and red chili. Make sure not to add any water. The mixture should be slightly hard.
5. Steam cook the above mixture in a vessel for about 7 to 8 mins.
6. Allow it to cool down and scramble it as shown in the picture.
7. In a kadai, add a few spoons of oil and splutter mustard seeds and saute curry leaves.
8. Add the pressure-cooked banana flower and saute well.
9. Add the paruppu usili prepared in Step 6 and mix well. Saute it for some time until everything combines together.
10. Add lemon juice, and chopped coriander leaves, mix well and switch off the flame.
11. Tasty Banana Flower Paruppu Usili | Valaipoo Paruppu Usili | Vazhaipoo Paruppu Usili | Vazhaipoo Poriyal is ready.
Notes:
1. Make sure to peel off the outer husk and middle filament before using the banana flower.
2. Instead of steam cooking the paruppu usili, you can add it as such also. It tastes different but will be good.
3. Banana Flower Stir Fry | Vazhaipoo Stir Fy | Vazhaipoo Poriyal
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