NOTE: The stamen and filament should be removed before cooking . A separate post on cleaning vazhaipoo (Banana blossom) will follow. Cleaning is time consuming but worth it.
Vazhaipoo (banana blossom) - 1
Mustard seeds - 1/4 tsp.
Urad dal – 1/2 tsp.
Curry leaves -a sprig
Oil - 3 tablespoons
To coarsely grind:
Toor dal - 1 cup
Dry red chillies – 3
Turmeric powder - a pinch
Salt - to taste
Soak toor dal and red chillies in water for 1/2 an hour. Drain completely and grind coarsely alongwith salt & turmeric powder. If necessary, sprinkle water. Steam cook the ground paste for ten minutes and keep aside.
Finely chop vazhaipoo and boil in water alongwith salt and turmeric powder, drain it and squeeze out the excess water using your hand.
Heat oil in a pan, temper with mustard seeds , urad dal and curry leaves. Add the steam cooked paste and fry for 5 minutes. Add the boiled vazhaipoo, mix well and saute for 3 more minutes.
Serve hot. An excellent side dish with south indian thali.