Banana Blossom Vazhapoo Poriyal

Method

1. 1

   Clean banana blossom: Remove dark outer petals. For each inner floret, remove the thin sheath and tiny stamen. Finely chop. Soak immediately in buttermilk to prevent browning.

2. 2

   Cook banana blossom: Drain soaked banana blossom. Pressure cook with a pinch of turmeric and salt for 2 whistles. Drain thoroughly.

3. 3

   Cook dal: Pressure cook half cup toor dal for 3 whistles until completely soft. Mash well.

4. 4

   Make coconut paste: Blend half cup fresh grated coconut, 1 tsp cumin and 2 green chillies to a smooth paste.

5. 5

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

6. 6

   Add aromatics: Add curry leaves and 1 dried red chilli. Fry 20 seconds.

7. 7

   Add banana blossom: Add cooked banana blossom to the tempering. Toss and cook 2 minutes.

8. 8

   Add mashed dal and coconut paste: Add mashed dal and coconut paste. Mix well.

9. 9

   Cook together: Stir on medium heat 4-5 minutes until well combined. Adjust consistency with a splash of water if too thick.

10. 10

    Serve: Adjust salt. Banana blossom vazhapoo poriyal or kootu is a nutritious traditional Tamil dish. Serve with steamed rice and sambar.