My 69th recipe, “Vazhaipoo Poriyal | Sautéed Banana Blossom”, a healthy side. I think we have seen enough of the health benefits of the vazhaipoo in my previous post . Health benefits apart, I have to specifically mention that I am very lucky. I never expected to find this wonder flower in a supermarket after moving to US.
Though I am little lazy to clean and chop this flower, when I saw that the local Indian store was selling vazhaipoo, I was very excited. I love its amazing taste. I will always be reminded of the vadai my mom used to prepare with the vazhaipoo.
It was perfectly crispy and awesome. Since most of the times I hesitate frying stuff, I tried making the vazhaipoo poriyal and it tasted wonderful. You can have it as a side with any south Indian rice, or even better if you add it to steamed rice along with oil/ghee and enjoy it as it is. I always do the latter, very yummy 😉
Vazhaipoo Poriyal | Sautéed Banana Blossom
Vazhaipoo Poriyal | Sautéed Banana Blossom is an easy South Indian Poriyal / Stir Fry made with banana flower. Perfect as a side for rice or chapati.
- Banana Flower - 1
- Sambar Powder - 1 1/2 tsp
- Turmeric - 1/2 tsp
- Salt - 1/2 tsp adjust per taste
- Water - As needed
- Onion - 1 Small finely chopped
- Garlic - 4 Chopped
- Grated Coconut - 1/4 Cup
- Oil - 1 Tbsp
- Mustard - 1/4 tsp
- Broken Urad Dal - 1/2 tsp
- Jeera - 1/2 tsp
- Curry Leaves - 4 chopped
- First, clean the banana florets. Refer to my post "How to clean Banana Flower for Cooking".
- Add salt, turmeric, sambar powder to about 2 cups of water (sufficient water to cook the florets) and bring to a boil. Add the chopped banana florets into the boiling water and cook until the florets are 90% done. Drain the water and keep the cooked florets aside.
- Now heat a pan with oil, add the mustard. Once it splutters, add the other items under "To temper" in the given order. Once the urad dal turn golden brown in color, add the onion and garlic.
- Saute until the onion turns translucent. Add the cooked banana florets to the pan and saute until they are dry. Since they are already cooked, it should not take more than a few minutes.
- Finally, add the grated coconut and toss for a couple of minutes until everything combines well.
- Transfer to a serving bowl and enjoy hot.
- Do not overcook the florets, they will taste bitter.
- Coconut is optional, but adding it would give an excellent flavor to the dish.
Submitted this recipe to Remmy’s Kitchen First blog anniversary celebration and giveaway.