Vazhaipoo Paruppu Usili | Banana Blossom Usili

Banana Blossom usili

Vazhaipoo Paruppu Usili is again one of the most favourite recipe of both me and my hubby. Though the cleaning and cutting process is quite tedious and time consuming, I feel it actually worth it for its taste. The innermost part of the banana blossom tastes awesome. That part can be eaten even raw. But my mom says that, it must be added to the recipe for it to taste even more delicious.

Banana Blossom/Vazhaipoo 1 No
Channa Dhal/Bengal Gram 1/2 Cup
Onion 1 No
Curry Leaves 1 Strig
Red Chillies 3 Nos
Cumin Seeds 1/4 Tablespoon
Asafoetida A Pinch
Salt To Taste
Oil 2 Tablespoons

Preparation Method
  1. Wash and soak the channa dhal for atleast 1 hour.
  2. Meanwhile clean the banana blossom and cut into fine pieces after removing the long vein and the outer transparent fibre.
  3. Now drain the water completely from the soaked channa dhal and grind them by adding cumin seeds and red chillies.
  4. Take out the ground mixture and add salt, asafoetida.
  5. Heat a pan and add a tablespoon of oil. Once the oil is hot, drop the ground mixture into it and cook them well till the raw smell goes off. may be fore 5 – 7 minutes.
  6. In another pan, add a tablespoon of oil. Add mustard and after it splutters, add curry leaves and onion. Saute them well.
  7. After 2 minutes, add the cut banana blossom into it and cook for 5 minutes till all the moisture goes off.
  8. Finally add the cooked banana blossom to the other pan where channa dhal mixture is being cooked.
  9. Mix well, add salt and cook for 3 more minutes.
  10. Transfer to the serving bowl.
  1. While cutting the banana blossom, grease your palm with little coconut oil, which will avoid discolouration of the fingers.
  2. It is better to add the cut florets into the diluted buttermilk instead of plain water.


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