Tuesday, 27 December 2016

Vazhaipoo (Banana flower) Puttu



Plantain flower or Banana Flower known as Vazhaipoo is a nutritious vegetable with lots of fiber, proteins and unsaturated fatty acids, banana flowers are also rich in vitamin E . It also has medicinal value and benefits. Stir fries and vada are the two most popular dishes made from the flower.In India, we never waste any part of a banana tree, the stem, flowers and even the leaves and they are much seen in any festivals celebrated at home. Right from packing foods, the leaves are used in cooking foods and serving food too. If you find some one’s house gate is tied in India with banana trees it’s a sign of celebration there. I would call the banana tree as one of the God’s most precious creature. Cleaning banana flower is little tedious and time consuming .Cooked version of banana flower is an excellent and effective medicine for painful menstrual disorders with bonus nutrition like Vitamin A and C. Good alternative medicine for stomach ulcers, dysentery and painful digestion.

 

Prep time
Cooking time
Serves
Depends on the quantity of the flower to be peeled
20 mins
3 nos

Cuisine: South Indian
Recipe Category: Poriyal Varieties

Ingredients
  • Banana flower – 2 cups
  • Chick peas(Bengal gram) -3/4 cup
  • Grated ginger -1”
  • Mashed Garlic -3 cloves
  • Red chillies -2 nos
  • Onions -2 nos
  • Turmeric powder -1/4 tsp
  • Grated coconut -1/2 cup
  • Coriander leaves (garnishing)
Seasonings
  • Oil -2 tsp
  • Mustard seeds -1/2 tsp
  • Fennel seeds -1 tsp
  • Hing –pinch
  • Curry leaves -1 sprig
Method
1. Soak the channa dal for 20 minutes and grind it along with dry red chili and fennel seeds to a coarse texture and keep aside.Steam this for about ten minutes in a steamer and cool at room temperature. 
2. Clean the vazhaipoo and chop finely. , soak them in buttermilk until ready to use. Now drain all the buttermilk and squeeze the petals to get rid of any water and chop them.
3. Heat two tablespoons of cooking oil in a kadai and add half a teaspoon of asafoetida, finely chopped curry leaves, , ginger and garlic and sauté for a few minutes.


4. Add the steamed channa dal to the mixture without lumps. Sprinkle some water and keep aside for five minutes. Once done slightly scramble the dumpling and keep aside.
5. Now add the vazhaipoo, along with half a teaspoon of turmeric powder and salt. For garnishing, add grated coconut and curry leaves and serve hot. Garnish with coriander leaves and serve hot.
Served with 
Ghee rice
Rasam 

Notes
Whole banana flower will yield 2 cups of chopped petals.
Check out more poriyal varieties here:




Arai keerai poriyal


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