Vazhaipoo poiryal, a healthy and tasty proriyal with Banana flower. The dry paste of coconut along with cumin and red chili makes this poriyal so tasty and delicious. This poriyal tastes so awesome with any South Indian Main Courses like Kuzhambu, Rasam.
Vazhaipoo poriyal is made using cooked banana flower and further tossed along with ground coconut, red chili and cumin seeds mixture. The taste of banana flower and the flavor from ground powder makes this poriyal a wholesome and a great accompaniment for Rice.
Vazhaipoo (Banana Blossom) is loaded with fiber, protein and many more nutrients. These florets inside the blossom can be eaten raw or cooked like a poriyal, usili or vada. We can also make herbal teas with these flowers. Though this vazhaipoo has the astringent taste, it has loaded medicinal values. We can make many varieties of recipes with Vazhaipoo. Poriyal is one of the easiest and tasty recipe. This Vazhaipoo Poriyal can be relished with any Kuzhambu / Rasam varieties!
Tips for making Vazhaipoo Poriyal:
As mentioned in the below instructions, remove the stamen from each flower as it doesn’t gets cooked.
You can hold the bunch of florets on your left hand and rub the face of the florets on your right hand. This will open up the florets and you can remove the stamen easily.
You can stop removing the stamen at this point as the florets in the inner portion will be more tender. You can cut the flower directly without removing the bracts or stamen.
Steam cook the chopped vazhaipoo for about 10 mins. We can stir-fry in pan with oil but it takes sometimes more time. We can also cook directly in boiling water along with turmeric and salt. Once cooked, we can strain the excess cooked water.
Grinding the coconut along with cumin and red chili without adding water. We can also use mortar and pestle to crush the coconut along with cumin and red chili.
If you like this Vazhaipoo Poriyal, then you can also try other stir-fy / Poriyal recipes as well.
Kothavarangai Thoran – Kothavarangai thoran is a delicious poriyal made with cluster beans. The freshly ground coconut, red chili and cumin seeds adds more flavor to the poriyal.
Idichakka Thoran (Raw Jackfruit Stir Fry) – Idichakka Thoran, a popular dry curry from Kerala Cuisine. Tender green jackfruit are cooked and crushed with pestle and mortar and tossed with coconut based spice mixture and finally enhanced with tempering. Its usually served as a side dish with rice.
Vazhakkai Mezhukkupuratti | Kerala Style Raw Banana Stir Fry – Mezhukkupuratti is one of the typical Kerala Stir-Fry made with vegetables like Raw Banana, Yam, Potato or any other vegetables. This Stir-Fry is a very delicious and easy to make side dish for any South Indian Main Courses.
Course: Poriyal, Poriyal Varieties (South Indian Curries)
Cuisine: Indian Recipes, South Indian Recipes, Tamil Brahmin, Tamil Nadu Recipes
Equipments Needed
Mixing Bowl
Heavy Bottomed Pan
Mixer Grinder
Pressure Cooker
Prep Time: 20minutes
Cook Time: 20minutes
Total Time: 40minutes
Servings: 4people
Calories: 80kcal
Author: Sowmya Venkatachalam
Vazhaipoo poiryal, a healthy and tasty proriyal with Banana flower. The dry paste of coconut along with cumin and red chili makes this poriyal so tasty and delicious. This poriyal tastes so awesome with any South Indian Main Courses like Kuzhambu, Rasam.
The tricky part is to remove the stamen which is nothing but a hard pink layer found in each florets. This stamen never gets cooked and hence we need to remove the same from the florets. You can easily remove the stamen from the top layers of the florets as the stamen is visible. But once you approach the inner layers, the florets are covered and hence removal of the stamen is little bit difficult. Here is the tip.. you can hold the bunch of florets on your left hand and rub the face of the florets on your right hand. This will open up the florets and you can remove the stamen easily. You might notice that the color of the bract was in dark pink color when you start the removal of the stamen and once you approach the inner portion the color of the bract changes from dark pink color to the yellow and finally end up with small white bulb. You can stop removing the stamen at this point as the florets in the inner portion will be more tender. You can cut the flower directly without removing the bracts or stamen.
Chop the florets and put them in the butter milk mixed with water as this will keep the color of the florets as white. Otherwise, this become black in color.
Cooking Vazhaipoo
As explained above, we are already ready with our finely chopped Banana flower which we have soaked it in buttermilk +water. Squeeze the chopped banana flower out of the buttermilk, take it in a steamer or a plate. Add turmeric and salt to the chopped vazhaipoo.
Place it inside a steamer or pressure cooker and steam cook for 10 mins.
Grinding Process
Take grated coconut, cumin and red chili in a mixer jar.
Grind everything without adding water. We can also use mortar and pestle to crush the coconut with red chili and cumin seeds. Set this ground mixture aside.
Tempering
Heat oil in a pan. When the oil is hot, add mustard seeds and allow it to sputter. Then add split urad dal and fry till dal turns light brown. Also add red chili, curry leaves and give a mix.
Add the steam cooked Vazhaipoo and give a good mix. Stir-fry the cooked vazhaipoo for 2 mins.
Then, add the ground coconut mixture and gently mix with the stir-fried Vazhaipoo. Keep in flame for a min and switch off flame.
Relish the delicious Vazhaipoo Poriyal with any Kuzhambu/Rasam or variety rices!
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INSTRUCTIONS WITH STEP BY STEP PICTURES
PREPARING BANANA FLOWER FOR COOKING:
The tricky part is to remove the stamen which is nothing but a hard pink layer found in each florets. This stamen never gets cooked and hence we need to remove the same from the florets. You can easily remove the stamen from the top layers of the florets as the stamen is visible. But once you approach the inner layers, the florets are covered and hence removal of the stamen is little bit difficult. Here is the tip.. you can hold the bunch of florets on your left hand and rub the face of the florets on your right hand. This will open up the florets and you can remove the stamen easily. You might notice that the color of the bract was in dark pink color when you start the removal of the stamen and once you approach the inner portion the color of the bract changes from dark pink color to the yellow and finally end up with small white bulb. We can stop removing the stamen at this point as the florets in the inner portion will be more tender. Now, You can cut the flower directly without removing the bracts or stamen.
Chop the florets and put them in the butter milk mixed with water as this will keep the color of the florets as white. Otherwise, this become black in color.
COOKING VAZHAIPOO
As explained above, we are already ready with our finely chopped Banana flower which we have soaked it in buttermilk +water. Squeeze the chopped banana flower out of the buttermilk, take it in a steamer or a plate. Add turmeric and salt to the chopped vazhaipoo.
Place it inside a steamer or pressure cooker and steam cook for 10 mins.
GRINDING PROCESS
Take grated coconut, cumin and red chili in a mixer jar.
Grind everything without adding water. We can also use mortar and pestle to crush the coconut with red chili and cumin seeds. Set this ground mixture aside.
TEMPERING
Heat oil in a pan. When the oil is hot, add mustard seeds and allow it to sputter. Then add split urad dal and fry till dal turns light brown. Also add red chili, curry leaves and give a mix.
Add the steam cooked Vazhaipoo and give a good mix. Stir-fry the cooked vazhaipoo for 2 mins.
Then, add the ground coconut mixture and gently mix with the stir-fried Vazhaipoo.
Keep in flame for a min and switch off flame.
Relish the delicious Vazhaipoo Poriyal with any Kuzhambu/Rasam or variety rices!
