VAZHAPOO USLI

Vazhapoo usli is a dry subzi prepared with  tuvar dal, chana dal and vazhapoo i.e. banana flower, banana blossom it is known as.  This can be served along with sambar rice, rasam rice, curd rice and I like to have it with chapati too.  

Maharashtrians prepare the subzi along with black watana.  My friend used to bring this subzi along with soft  big chapatis her mother used to make and started liking this dish.  We used to prepare sambar and thoran with it.

Recently I prepared the beans usli (not a regular item in our house), I though to of trying the vazhapoo also.

Let us look at the recipe now:

few recipes of banana flower: sambar, thoran, rice, raita


Ingredients:

1 Vazhapoo
1/4 cup tur dal
handful of chana dal
1 red chilli
1 green chilli
few curry leaves
salt
turmeric powder
2 tsp grated coconut

Tempering:

2 tsp oil
1 tsp mustard seeds
1 tsp urid dal
1 red chilli broken
few curry leaves
hing powder

Method:

1.  Clean the banana flower, chop them finely and put it in butter milk water with salt and turmeric powder.  This is to prevent the discolouring.

2.  Soak the tuvar dal and chana dal for 2 hours.  Grind them along with red/green chilli and few curry leaves. (curry leaves my choice)

3.  Steam cook the ground paste in idli mould.  After cooling, crumble it in a plate and keep aside. I cooked it in a plate.

4.  Pressure cook the flower after washing thoroughly without water for one whistle and drain the water.

5.  Heat oil in kadai.  Add the mustard seeds, urid dal, when it is done, add the chilli, curry leaves, hing powder.

6.  Add the curmbled dal in it and saute for few minutes. 




 Add the cooked banana flower (ensure there is no water in it), salt, turmeric powder, cover and cook for few minutes.

7.  Garnish with grated coconut.

How to serve:

serve with rice, chapati

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