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Wednesday, February 3, 2016

Vazhaipoo paruppu usili
Paruppu usili with kadalai paruppu and vazhaipoo. When we have vazhaipoo less than needed, but have to make it more, then usili is best way to add volume. I have posted beans paruppu usili, the method is different in that, by steaming first and then crumble to add it along the veggies. When my MIL was here, she told we can make in kadai itself. I have heard cooking dal in kadai itself takes long time and needs more oil. But when you make in less quantity, this is best and quick way to make. I have never tried this before, so when I made last month, it was so easy and I did not add much oil too. For me this was perfect to make, not too much dal, just right for my family. So, when you too want to add less dal and make usili, you can try this way.


Vazhaipoo paruppu usili recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time 15 mins    |  Cook time: 20 mins     Serves: 4


Banana flower /Vazhaipoo – 1

Chana dal – 1/4 cup to 1/2 cup

Asafoetida – 1 pinch

sambar powder – 1 & 1/2 tsp

Turmeric – 1/4 tsp

Coconut, grated – 1/4 cup

Salt – As needed

Oil – 1 tbsp

To temper

Oil – 1 tsp

Mustard – 3/4 tsp

Urad dal – 1 tsp

Curry leaves – 1 sprig


  1. Soak chana dal for 3 hrs. 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! Separate the edible flower part by removing the petals one bye one.
  2. 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.
  4. Hold bunch remove the unwanted parts
  5. Once you are done cleaning the florets, chop them finely and immerse and keep in water mixed with sour buttermilk/or curd,to reduce the blackening effect. Drain the soaked chana dal completely.
  6. 3-soak
  7. Transfer to the mixer with salt and asafoetida.  Grind coarsely.4-grind
  8. In a kadai, add 2 tsp of oil and transfer the ground paste to it. Stir fry well. Initially it will be sticky, but as it gets cooked, it will get separated itself.
  9. 5-fry
  10. Add oil in between and keep frying. Once its cooked, it will resemble a crumble. Transfer to a bowl.
  11. 6-cooked
  12. Temper with mustard, urad dal and curry leaves in oil. Squeeze the excess water well from chopped banana blossom and add it to the kadai. Add sambar powder, turmeric and salt.
  13. 7-temper
  14. Mix well and cook covered in medium flame for 4 minutes or until done. Once cooked, make sure its, not watery. Stir for a minute in high flame if its watery.
  15. 8-cook
  16. Add cooked dal and grated coconut. Mix well.
  17. 9-ready


    • I used 1/2 cup dal, but last time used only 1/4 cup of chana dal. It was perfect for us and easy to prepare too. So add chana dal as needed.
    • Make sure you add salt carefully, as we add both in dal and the banana flower.
    • I have used sambar powder here while cooking the flower, you can also add red chillies and jeera while grinding the dal.
    • You can also add one onion after tadka and fry till transparent before adding the banana flower.

Serve as an accompaniment for rice. Best with mor kuzhambu.


Check out mor kuzhambu, cluster beans paruppu usili, vazhaipoo poriyal and vazhaipoo vadai

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  1. Raks,I do it this way but these days I do it in ceramic pan n it gets cooked in a jiffy ...on time to pack lunch boxes....
    Yummy as always

    1. Exactly what I thought too, I tried in indolium kadai, non stick - Should try in ceramic :)

  2. Raks,I do it this way but these days I do it in ceramic pan n it gets cooked in a jiffy ...on time to pack lunch boxes....
    Yummy as always

  3. Ah,mouth watering.lo g time since I prepared.have to

  4. Instead of sambhar powder, couple of red chillies can be soaked along with chana dhall and ground along.

    1. Yeah I do that version too, meant to add in notes section, forgot! Will add :)

  5. Hii raks,
    In my family everyone became super good fans of rakskitchen.my mom and my mil love the sambar powder you make.we usually don't prepare sambar regularly n don't make a stock of it.but after following the recipe in this blog,we are so much addicted to it that we make twice in every week.not only sambar powder I made makkan pwfa,badusha,jilebi,jhangri,idly batter,vada,vazalkkayi curry,brinjal curry with garlic..list goes in..oh my god..everything is so perfect in taste and my family members really enjoying eating all those.meal time has become so intersecting. A hearful thanks to you.very wonderful collection of recipes and everything is foolproof.iam very sure if they read properly and follow ur instructions n tips,restaurant food can be made in home.

    1. Thank you for your kind words :)

  6. I always make like this ..but instead of sambar powder I grind red chillies along with the dal and fry it...
    The pictorial is very good..

  7. Can we replace chana dal with moong or masoor dal

  8. How to select the good banana flower

    1. Just lift a petal to see if the first bunch is tight and not blackened. The petals should be tight and firm.


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