Vazhaipoo Poriyal Recipe
Recipe Category: Side dish | Recipe Cuisine: South Indian
Vazhaipoo/banana flower – 1
Moong Dhal (Passi paruppu) – 3 tbsp
Turmeric powder – a generous pinch
Jeera – 1.5 tsp
Coconut grated – 3 tbsp
Garlic – 4 to 5 pearls chopped finely
Big Onion – 1 small sized chopped
Salt – as needed
Oil – 1 tsp
Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp
Curry leaves – few
Green Chillies – 1 slitted
- Clean vazhaipoo as mentioned in the link above and soak in buttermilk until use, Keep aside. Then dry roast jeera for few mins 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 chillies, onion and garlic, moong dhal and saute 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 mins until the moisture evaporates and the curry becomes dry and roasted. It may take 5 -7 mins 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.
- You can even cook vazhaipoo and moong dhal in a pan with water. But I prefer pressure cooking. Moong dhal should not be mushy, it should be firm yet soft to bite.
- Dont skip roasting moongdhal, 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.