Vaalai Poo Poriyal

Method

1. 1

   Prepare vaalai poo: The vaalai poo (banana flower) requires careful preparation. Remove the outer dark petals. For each inner pale floret, remove the thin tough sheath and the waxy banana. Chop finely. Soak in buttermilk immediately to prevent browning.

2. 2

   Parboil: Drain soaked banana flower. Pressure cook with a pinch of turmeric and salt for 2 whistles. Drain well.

3. 3

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

4. 4

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

5. 5

   Add shallots: Add 6 sliced shallots and fry 5 minutes until golden.

6. 6

   Add cooked banana flower: Add the drained cooked banana flower. Toss to coat.

7. 7

   Add spices: Add half tsp turmeric, 1 tsp red chilli powder and salt. Toss and cook 3-4 minutes.

8. 8

   Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.

9. 9

   Dry out: Ensure the poriyal is completely dry — any moisture makes it unpleasant.

10. 10

    Serve: Adjust salt. Vaalai poo poriyal is highly nutritious. Serve with steamed rice.