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Contact : rakskitchen@gmail.com

Friday, September 17, 2010

         Cleaning vazhaipoo is really a time consuming process… I rarely get to see vazhaipoo in Mustafa, so when ever I see I take one,if its good. After I finish all my works,in my leisure time,while watching TV, I do this process. I know its a boring thing to do,but its health benefits and the rare appearance make me to just do it! I cooked this recently after decades and really loved this with ghee and rice!
Vazhaipoo poriyal
         The recipe with vazhaipoo I choose depending upon the amount of it,if I have so much,then I go for poriyal…  If we want to make vadai,then only half of the vazhaipoo is enough, so remaining half we can make vazhaipoo paruppu usili …Cool.

INGREDIENTS

Vazhaipoo/banana flower 1 no.
Sambhar powder 1 & 1/2 tsp
Turmeric powder 1/8 tsp
Coconut grated 1/4 cup
Salt as needed
Onion (optional) 1 no.
To temper:
Oil 1 tsp
Mustard 3/4 tsp
Urad dal 1 tsp
Curry leaves A sprig

 

With rice

Method:

  1. Before you touch the flower for cleaning,either use gloves or apply sesame oil on both of your hands thoroughly. This prevents your fingers and nails turning black and ugly!
  2. Separate the edible flower part by removing the petals one bye one.
    Vazhaipoo the florets behind the petals
  3. Hold a bunch and remove the two parts of the flower that is shown in the picture,they tend to not cook,so we remove it before cooking. Towards the middle part,they will be so tender,so no need to remove that,if you feel its tender!
    Hold bunch remove the unwanted parts
  4. We eat this smallest remain raw,as it is very good for stomach,its crunchy and good in taste too !
    Middle part enjoy the crunchiness!
  5. After you are done cleaning the florets, chop them finely and immerse and keep in water mixed with sour buttermilk/or curd,to lessen the blackening effect.
    Soak in buttermilk mixed water
  6. My mom-in-law even cuts and immerse it in the buttermilk water overnight for the next day early morning cooking.
  7. Drain the water,in a vessel, bring water to boil and add the chopped florets along with sambar powder,turmeric and salt. Water just to immerse is enough,as this gets cooked quickly.(Other way is to directly cook in the pan by covering and sprinkling water to get cooked,you may adopt which ever method you are convenient. )
  8. After it gets cooked,drain the water completely and keep aside.
    Boil drain
  9. Heat a pan with oil and temper with mustard,urad dal and curry leaves. (If you want to add onion add now and fry till transparent.) Add the cooked florets and stir fry for 3-4 minutes in medium flame till the moisture evaporates
    Tadka Fry
  10. . Add the coconut and stir well for 2 minutes.
    add coconut ready!
  11. Transfer to the serving bowl and enjoy as an accompaniment for rice.
Me and my husband even love this mixed with rice and sesame oil!
Vazhaipoo poriyal

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51 comments:

  1. wow, that looks beautiful and delicious !!!

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  2. wow - that looks amazing... I miss this now...

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  3. Hard work always pays off ...... this saying is so true for this recipe. Looks Yummilicious.

    Cheers n Happy Cooking,
    Satrupa

    http://satrupa-foodforthought.blogspot.com

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  4. i make kootu and usili out of this.but poriyal sounds very new to me.Nice explanation of peeling the flower and useful for all.nice clicks

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  5. This is one vegetable I have not dared to buy. Though I have eaten the delicacies made with it, I get scared to buy it (just imagining the cleaning process!) We call it palya in Kannada & we make it exactly the same way :)

    One more question.., how can I disable right click on my blog? Could you please help me on that?

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  6. new for me ,..looks delicioous,..

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  7. wow poriyal looks delicious ...very healthy n tasty too ..In chennai we used to prepare almost weekly once ..my MIL is expert to handle this veggie...missing all those moments ...thanks for sharing dear

    Satya
    http://www.superyummyrecipes.com

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  8. This is exactly how my grandma makes this dish. :-) Thanks for sharing it. Will try it as soon as I see in the stores next time.

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  9. Sounds simple n tasty....nice stepwise for cleaning...I luv valaipoo vadai too

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  10. That looks really yummy!! and beautiful step by step...
    Smitha

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  11. Delicious. Mine is still pending in the drafts from long time. Nice photos.

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  12. never tried dis poriyal...only i tried vada....thanks for sharing. nice click!

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  13. Perfect poriyal! looks very rempting!:P

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  14. That looks fantastic..craving for some now !

    US Masala

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  15. Looks perfect and yesterday I thought of buying it. Very costly here. So dropped the idea. Well explained. Loved the first click and kallan click

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  16. Poriyal looks so tasty and healthy. Nice clicks.

    Deepa
    Hamaree Rasoi

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  17. Hats off to people who clean the vazhaipoo. Its not some thing I like to do. Smiles. But, I love to eat it. Too bad even when I love it so much I still never buy it.

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  18. Usili sounds good...we enjoy eating them,when someone makes it with so much effort..nice clicks..

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  19. fabulous i nver see before this .looikng delcious and tasty. metod step by step is very in good manner i will try

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  20. Am yet to taste this banana flower, had no clue how to clean it or to use it...This post is really helpful for me to try in future, it looks really delicious raks, very healthy too...

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  21. it looks so tempting..Me too love this poriyal to mix with rice...raji..its looks like you kept glassware for cooking it...

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  22. ya geetha,its Visions glass cookware...

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  23. Nice.. I make only usili. will try this once..:)

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  24. It is my favorite cuisine...gorgeous clicks ...sounds delicious and yummy...

    Tasty appetite

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  25. wow..never had this..looks so yummy!

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  26. If it is rare in Singapore, here is non-existene....given to the fact you see vazhai growing in wild, the poo is not the variety taken and cooked. I had a hard time explaining to the gardener to pluck one for me:) I planted a tree ever since, but unfortunately, i will leave before it might yield!
    My favourite kari too, but my husband loves as paruppu usli!
    You have made me long for it.

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  27. Oh this is so yummy :) I love it :) I enjoy eating the center portion always too :)

    Lovely clicks as ever.

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  28. Lots of hard work..but very yummy and healthy too

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  29. Looks perfect Raji. Love the step wise pictures too

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  30. poriyal sounds really tasty! healthy and nutritious dish..
    I have never tried using the 'poo', but usually use the tender 'koombu' with green gram to make 'thoran'.

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  31. Nice poriyal recipe..never tried anything with banana flower..love to try this..Bookmarked!

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  32. Wonderful poriyal with nice explanation and pics.

    http://aaha-oho.blogspot.com/

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  33. I love more the small remain (probably the flower heart I call it :) to eat. But the pain is cleaning! Nice one!

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  34. hi raks! looks amazing yaar....thanks for sharing..hey, where did you bought that glass cookware? are they available in india?

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  35. Hi jyothi, I bought this in Singapore,not sure if you could get in India,but I think you can shop online in e-bay or you can check the site here

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  36. My favourite vegetable.Looks yummy.I prepare it every week though it is a bit time consuming .Vazhaipoo usili and kootu also taste awesome .

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  37. Love vazhaipoo as anything in anything, poriyal looks awesome..my fav.

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  38. Hi Raji,

    vazhaipoo poriyal looks good. its such a tiime consuming vegetable, else i wd really love to make it more often. I make usili with this and we really love it.

    Shobha

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  39. Hats off to u dear for all the patience. I surely get inspired seeing all the posts on banana flower but have not dared yet.
    The poriyal looks appetising and perfect with hot rice and rasam.
    FOODELICIOUS

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  40. Healthy dish, Missing them a lot. Amma used to make more often. Nice recipe.

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  41. one of my Fav!!! looks so delicious..nice clicks too

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  42. I haven't had banana flours for like more than 12 years and that seriously makes me want to cry. we rarely get it here and I have never taken the effort to make it myself. I am so craving some now.
    Soma -www.ecurry.com

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  43. Very nice demonstration on how peel the flower.Thank you.

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  44. MMMMm This is always worth the effort right ? awesome and the inside part i too love eating raw or with the tiny flowers just 2 drops coconut oil+salt+ chilli powder tastes awesome. Try this next time u will love it.

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  45. I tried this once and it turned out bitter... do you know y?

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  46. Did you soaked in any of sour liquids before cooking it? Try that it will help reducing bitterness, some flower varieties are more bitter,but sure we can neutralize by soaking it in something sour...

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  47. why did you recalled me this.hereafter i cant sleep w/o eating this.it will be always coming in my mind.also you showed photos..yummmy.....

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  48. Love the step by step demo...

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