Vazhaipoo Poriyal

Method

1. 1

   Prepare banana blossom: Peel off dark outer petals of one vazhaipoo (banana flower). For each pale inner floret, remove the thin sheath and tiny stamen. Chop finely. Soak immediately in buttermilk to prevent browning.

2. 2

   Cook the vazhaipoo: Drain soaked banana blossom. 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 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.

5. 5

   Add green chilli: Add 2 finely chopped green chillies. Fry 20 seconds.

6. 6

   Add cooked banana blossom: Add the drained cooked banana blossom to the pan. Toss to coat in the seasoned oil.

7. 7

   Add spices: Add half tsp turmeric and half tsp red chilli powder. Toss and cook 3 minutes.

8. 8

   Dry out: Cook on high heat 2-3 minutes uncovered until completely dry.

9. 9

   Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.

10. 10

    Serve: Vazhaipoo poriyal is a nutritious traditional Tamil Nadu side dish. Serve with steamed white rice, sambar and rasam.