Vazhaipoo Poriyal | Banana Flower Stir Fry

Vazhaipoo Poriyal is a healthy side dish made by sautéing banana flower with onion, spices, herbs and finishing it with coconut. Vazhaipoo Poriyal is good alternate to regular vegetable poriyal and a must try at home. Learn to make Banana Flower Stir Fry with step by step pictures.

Vazhaipoo Poriyal is in our menu often as I love this recipe with moong dal. The toughest job is to clean it , but with the health benefits and of course the taste I would never skip to buy this. I love it in any form either vazhaipoo vadai or poriyal.

About Vazhaipoo Poriyal

‘Vazhaipoo’ means Banana flower and ‘Poriyal’ is a simple stir fried dish so Vazhaipoo Poriyal translates to a sautéed stir fried dish made with banana flower. This recipe uses moong dal which is the specialty, do try this and enjoy!

I agree cleaning banana flower is a task, but when ever I see it fresh I make sure to buy it. I either make stir fry or kootu or vadai as kids love anything deep fried. I would watch TV or hear songs and do the cleaning process that way I distract myself.

Similar Recipes

• Carrot stir fry
• Carrot beans poriyal
• Cauliflower pepper fry
• Beetroot stir fry
• Broccoli stir fry
• More poriyal recipes

Vazhaipoo Poriyal Ingredients

• Banana flower – Clean banana flower then use it.
• Tempering – A tempering is done with oil, mustard seeds, urad dal, curry leaves and green chilies.
• Coconut – Coconut is added at the final stage.

How to make Vazhaipoo Poriyal Step by Step

1.Clean vazhaipoo as mentioned in the link above and soak in buttermilk until use, Keep aside. Then dry roast jeera for few minutes until aroma comes then grind it to a semi fine powder.



2.In a pan, heat oil – add mustard seeds, urad dhal let it splutter. Then add curry leaves, green chilies, onion and garlic, moong dhal and sauté until onions turn slightly browned.



3.Drain buttermilk / water then add vazhaipoo, turmeric powder and sauté for a minute. Then add water till immersing level and allow it to boil and cook till the veggie turns soft. Sauté for few minutes until the moisture evaporates and the curry becomes dry and roasted. It may take 5 -7 minutes then add grated coconut, roasted jeera powder and stir well for 2-3 minutes. Switch off.



Serve hot with rice and sambar or any variety rice of your choice.

Expert Tips

• You can even cook vazhaipoo and moong dal in a pan with water. But I prefer pressure cooking. Moong dal should not be mushy, it should be firm yet soft to bite.
• Don’t skip roasting moong dal, it gives a nice aroma.
• Amma always adds coconut only after switching off any poriyal as raw coconut is not much of cholesterol she says so using it as raw as much as possible is good.

Serving and Storage

Banana Flower can be served with rice, roti etc. This curry keeps well in fridge for 2 days, reheat and serve it.

If you have any more questions about this Vazhaipoo Poriyal Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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Vazhaipoo Poriyal Recipe | Banana Flower Stir Fry Recipe
Vazhaipoo Poriyal is a healthy side dish made by sautéing banana flower with onion, spices, herbs and finishing it with coconut. Vazhaipoo Poriyal is good alternate to regular vegetable poriyal and a must try at home. Learn to make Banana Flower Stir Fry with step by step pictures.
Prep Time30 minutes mins
Cook Time20 minutes mins
Total Time50 minutes mins
Servings2 people
AuthorSharmilee J
1x2x3x
Ingredients
• 1 medium sized banana flower
• 3 tablespoon moong dal
• 1/4 teaspoon turmeric powder
• 3 tablespoon coconut grated
• 4 cloves garlic
• 1 medium sized big onion
• 1/2 teaspoon cumin seeds
• salt as needed
To Temper:
• 1 tablespoon oil
• 3/4 teaspoon mustard seeds
• 1/2 teaspoon urad dal
• 6 curry leaves
• 1 green chilies
Instructions
• Clean vazhaipoo as mentioned in the link above and soak in buttermilk until use, Keep aside. Then dry roast jeera for few minutes until aroma comes then grind it to a semi fine powder.
• In a pan, heat oil – add mustard seeds, urad dhal let it splutter. Then add curry leaves, green chilies, onion and garlic, moong dhal and sauté until onions turn slightly browned.
• Drain buttermilk / water then add vazhaipoo, turmeric powder and saute for a minute. Then add water till immersing level and allow it to boil and cook till the veggie turns soft. Saute for few minutes until the moisture evaporates and the curry becomes dry and roasted. It may take 5 -7 minutes then add grated coconut, roasted jeera powder and stir well for 2-3mins. Switch off.
• Serve hot with rice and sambar or any variety rice of your choice.
Notes
• You can even cook vazhaipoo and moong dhal in a pan with water. But I prefer pressure cooking. Moong dal should not be mushy, it should be firm yet soft to bite.
• Don’t skip roasting moong dal, it gives a nice aroma.
• Amma always adds coconut only after switching off any poriyal as raw coconut is not much of cholesterol she says so using it as raw as much as possible is good.
Nutrition Facts
Vazhaipoo Poriyal Recipe | Banana Flower Stir Fry Recipe
Amount Per Serving (75 g)
Calories 171 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 864mg38%
Potassium 163mg5%
Carbohydrates 24g8%
Fiber 5g21%
Sugar 4g4%
Protein 8g16%
Vitamin A 253IU5%
Vitamin C 108mg131%
Calcium 65mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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