Vazhaipoo poriyal recipe, banana flower stir fry recipe
Vazhaipoo poriyal – A very easy and simple poriyal made with vazhaipoo/banana flower and mild spices.
I always wanted to post vazhaipoo poriyal recipe for a long time. When I was in delaware, I used to get vazhaipoo very often there. I buy it once in two weeks and would make vazhaipoo adai and vazhaipoo soup. Though I make this recipe often, for some reason I was postponing to post this vazhaipoo poriyal recipe. In my subconscious mind, I would think…okay, I will buy vazhaipoo next time and make this recipe and post it next week. It never happened. Now, the scenario has changed.
I do not get vazhaipoo in my place. We do not have good indian groceries here so we got to buy indian groceries in a mexican produce. After one year, I found vazhaipoo that too only one in the produce. Immediately, I grabbed the last leftover vazhaipoo and made vazhaipoo poriyal and vazhaipoo vadai. Now, lets see how to make vazhaipoo poriyal.
You may like to serve vazhaipoo poriyal with the following mixed rice varieties:
capsicum rice/bell pepper rice/koda milagai sadham
oats curd rice
Vazhaipoo Poriyal, Banana Flower Stir Fry recipe card:
How to make vazhaipoo poriyal or banana flower stir fry recipe:
1. Collect the edible flower part and take out the two parts (Refer my cleaning vazhaipoo post) of the flower. Then chop it finely and soak it in buttermilk to lessen it from blackening.2. Just before cooking, drain the vazhaipoo and keep it aside. In a pan, heat oil and add mustard seeds. Once mustard seeds splutter, add urad dal followed by chopped red chillies and curry leaves. Then add the chopped vazhaipoo and cook in low flame for about 5 minutes.3. Now add the turmeric powder, sambar powder, and salt. Stir well and cook for three more minutes or until the moisture evaporates. Switch off the stove, and then add the coconut gratings. Stir for last two minutes.Now, vazhaipoo poriyal is ready! Serve as an accompaniment for rice.