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Banana Flower Poriyal

Revathi Palani
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.
5 from 1 vote
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Indian
Servings 2

Ingredients
  

  • 1 Banana Flower
  • 1 ½ tsp Sambar Powder (or) Red Chilli Powder ½ tsp + Coriander Powder 1 tsp
  • ½ tsp Turmeric Powder
  • ½ tsp Salt adjust per taste
  • Water As needed
  • 1 small Onion finely chopped
  • 4 Garlic Chopped
  • ¼ Cup Grated Coconut

To temper

  • 1 Tbsp Oil
  • ¼ tsp Mustard seeds
  • ½ tsp Broken Urad Dal
  • ½ tsp Jeera
  • 4 Curry Leaves chopped

Instructions
 

  • First, clean the banana florets and keep ready.
  • 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 flower into the boiling water and cook until the florets are 90% done. Drain the excess 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 onions until it turns translucent. Add the cooked banana flower 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.

Notes | FAQ

- Do not overcook the florets, they will taste bitter. So cook in medium flame.
- Coconut is optional, but adding it would give an excellent flavor to the dish.