Banana Blossom Vazhapoo Poriyal

Ingredients

• - 250g banana blossom
• - 2 tbsp oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1 small onion
• - 1/4 tsp turmeric
• - Salt to taste
• - 1/4 cup grated coconut

Method

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. Cook banana blossom: Drain soaked banana blossom. Pressure cook with a pinch of turmeric and salt for 2 whistles. Drain thoroughly.
3. Cook dal: Pressure cook half cup toor dal for 3 whistles until completely soft. Mash well.
4. Make coconut paste: Blend half cup fresh grated coconut, 1 tsp cumin and 2 green chillies to a smooth paste.
5. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
6. Add aromatics: Add curry leaves and 1 dried red chilli. Fry 20 seconds.
7. Add banana blossom: Add cooked banana blossom to the tempering. Toss and cook 2 minutes.
8. Add mashed dal and coconut paste: Add mashed dal and coconut paste. Mix well.
9. Cook together: Stir on medium heat 4-5 minutes until well combined. Adjust consistency with a splash of water if too thick.
10. Serve: Adjust salt. Banana blossom vazhapoo poriyal or kootu is a nutritious traditional Tamil dish. Serve with steamed rice and sambar.