The Vazhaipoo Poriyal is a wholesome and delicious stir fry made from banana flower makes a perfect lunch along with steamed rice and pepper rasam.☘️
Banana flower also called as banana heart / banana blossom comes with a treasure trove of nutrients including fibre, potassium, calcium, copper, phosphorus, iron, magnesium and vitamin E. It seems to be very effective in treating infections in natural ways. This edible flower can be incorporated in the regular diet in the form of stir fry or vadas.
- Banana flower (Vazhaipoo) - 1
- Curd -1tbsp
- Mustard seeds - 1tsp
- Fennel seeds - 1tsp
- Pearl onions (Sambar Onions), finely chopped - 8nos
- Red Chillies - 2 nos
- Turmeric powder -1/2 tsp
- Fresh coconut grated - 2 tbsp
- Salt, to taste
- Sesame (Gingelly) Oil -2 tsp
- To Begin making the Vazhaipoo Poriyal first flower needs to be pruned well.
- Grease your fingers and palms with oil, so the banana flower does not stain your hand.
- Remove the middle bud - long sticky structure with a bulb like top and the translucent cover (style-stigma).
- Once the flowers are pruned, chop them finely . In a bowl add the curd and 1 cup of water.
- Place the chopped flower in the buttermilk so as to prevent them from turning black in colour.
- Heat oil in a pan; add the mustard seeds and allow it to crackle.
- Add the fennel seeds
- Add the chopped onions and the red chillies. Fry. (Note: Here I have used a well seasoned aged soapstone kadai. If you are using a new seasoned soapstone cookware refrain from heating and sautéing for first ten times )
- Once the onions have softened, add the chopped Vazhaipoo.
- Add turmeric powder and salt to taste.
- Sprinkle little water and close with a lid and oil for 5 minutes
- Once the Vazhaipoo is cooked, stir fry on the open to evaporate any excess water. Add the grated coconut.
Mix and serve with steamed rice and pepper rasam. ☘️