Vazhaipoo Poriyal

Vazhaipoo Poriyal (Banana Blossom Veggie/Balaye Oomma Kaiye) is always very good for stomach. The toughest part is in discarding the stamen in each and every floret but worth the taste. I usually try Vazhaipoo Vadai with the blossom and this time I made this poriyal after so many days.

Ingredients:

Vazhaipoo - 1

Onion - 1

Curry Leaves - few

Coriander leaves - few

Chilli powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Salt - to taste

Oil - 2 tsp

Mustard seeds - 1/4 tsp

Channa dal - 1/2 tsp

Urad dal - 1/2 tsp

Grated coconut - 2 tsp

Salted Buttermilk - for soaking the cut florets

Cumin seeds - 1/4 tsp

Asafoedita - pinch

Method:

1. Remove the stamen (long one with black color in its tip) and the nimble outer sheath (semi-transparent sheath at the other end of the floret covering the stamen inside) in all florets.

2. Chop them and drop them in the buttermilk to avoid discoloration.

3. In a pan, heat oil and splutter mustard seeds, channa dal, urad dal, cumin seeds, asafoedita.

4. Add onion, curry leaves, coriander leaves and saute for a while.

5. Add chilli powder, turmeric powder, salt and saute.

6. Add drained florets (sprinkle water if needed) and let it cook.

7. When its done, add coconut and mix well.

PS:

Goes well with plain rice-sambar/rasam/curd combination.

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