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Thursday, December 4, 2008

Vazhaipoo Poriyal

1 Banana flower
¼ cup Toor Dal
3 Green chilly
1/2 tsp Cumin seed (Jeera)
1 Onion (finely chopped)
½ tsp Turmeric powder
3 tsp grated coconut
Few curry leaves

1. Soak toor dal in water for 15-20 minutes and grind it coarsely without adding water. Keep it aside.
2. Peel the outer skin from the banana flower and Separate each flower from the bunch.
3. Remove the long stem inside each flower along with the outer feather.
4. Cut them into small pieces.
5. Boil the cut florets for about 10 Min's along with turmeric powder and salt.
6. Once cooked drain the water and keep it aside to cool
7. Grind green chilly, cumin seed, coconut to a coarse paste.
8. Heat oil in a pan,add mustard urud dal.
9. Once the mustard start splutter add onion, curry leaves and saute till the onion becomes golden brown.
10. Add banana flower, grounded toor dal, coconut green chilly paste, salt and mix well.
11. Cook on low flame for 5 minutes and serve hot.

1. While cleaning banana flower apply oil to both hand to avoid sticking.
2. To avoid discoloration of the flower, you can soak the Chopped florets in buttermilk with a pinch of salt (wash it well before cooking).

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