Vazhaipoo poriyal or Vazhaipoo paruppu usili (Plantain flower and channa dhal dry curry) - Preparation time 30 mins
All usili are my favourite dish and this one is first among the usili. Mom used to make this with one full plantain flower. This goes well with more kuzhambhu, rasam and even alone sometimes. She will make it bit spicy to remove the slight bitterness. Anything cooked by mom is delicious for us! am i right? She is a wonderful person taking care of us in each and every step we go forward from the day we come to the world.
First will explain how to peel and use vazhai poo? you can also refer vazhaipoo vadai
Spread a waste sheet to keep the place clean while peeling the plantain flower.
While doing this process put sesame oil (nalla ennai) fully on your palm to avoid the stickyness. The watery substance in vazhaipoo might stain your clothes so take care
Hope you all saw the big red vazhai poo (plantain flower) from which we used to get cute little bananas or big plantain.
In each plantain flower when you remove the red covering carefully you will see tiny fingers. Which is full of nutrition. We can use this for our cooking.
In each fingerlets of vazhai poo their will be white string with a pod (round shape or head of the string) in top. You have to strictly remove it before chopping to pieces. It wont be able to digest and will also be hard to chop. Might create digestion problem.
After removing this string in each and every plantain flower fingers. You can chop and keep in a vessel with little water and curd else it will become brown in color.
Ingredients:-
Fingers of plantain flower - chopped to small pieces. Should/Must remove the small white string with a head in each and every fingers of plantain flower. Use only the plantain flower fingers to cook. We wont use the red color covering over the fingers
Channa dhal - 1/4 cup (soaked for 2 hrs)
Ginger - 1 inch piece
Red chili powder - 1/2 to 1 tsp
Sambhar powder - 1/2 tsp
Salt - to taste
Turmeric - 1/4 tsp
Water - To boil the chopped plantain flower
Mustard - 1/4 tsp
Asafoetida - 1 pinch
Sesame oil - 1 tbsp
Urad dhal - 1 tsp
Curry leaves - 6 (finely chopped)
Preparation method:-
Soak the channa dhal for 2 hrs. Drain the water completely and transfer to mixer. Crush the ginger and add to dhal. Grind to coarse paste.
In a vessel add required amount(so that no need to drain excess water and lose nutritional value) water.
Boil the water with salt,sambhar powder and turmeric. Add chopped plantain flower and cook till it is soft.
Heat a heavy bottomed tawa. Add oil, mustard to splutter, urad dhal to golden brown, curry leaves and a pinch of asafoetida and sortae.
To the above pan add the grind channa dhal and fry till the dhal becomes separate and raw smell goes of. If you want you can add another 1/2 tbsp of oil.
In goes red chili powder (adjust according to your spice level) and cooked plantain flower.
Fry till the usili is slightly dry.
I love to eat this alone. But goes well with more kuzhambhu and rasam rice.
All usili are my favourite dish and this one is first among the usili. Mom used to make this with one full plantain flower. This goes well with more kuzhambhu, rasam and even alone sometimes. She will make it bit spicy to remove the slight bitterness. Anything cooked by mom is delicious for us! am i right? She is a wonderful person taking care of us in each and every step we go forward from the day we come to the world.
First will explain how to peel and use vazhai poo? you can also refer vazhaipoo vadai
Spread a waste sheet to keep the place clean while peeling the plantain flower.
While doing this process put sesame oil (nalla ennai) fully on your palm to avoid the stickyness. The watery substance in vazhaipoo might stain your clothes so take care
Hope you all saw the big red vazhai poo (plantain flower) from which we used to get cute little bananas or big plantain.
In each plantain flower when you remove the red covering carefully you will see tiny fingers. Which is full of nutrition. We can use this for our cooking.
In each fingerlets of vazhai poo their will be white string with a pod (round shape or head of the string) in top. You have to strictly remove it before chopping to pieces. It wont be able to digest and will also be hard to chop. Might create digestion problem.
After removing this string in each and every plantain flower fingers. You can chop and keep in a vessel with little water and curd else it will become brown in color.
Ingredients:-
Fingers of plantain flower - chopped to small pieces. Should/Must remove the small white string with a head in each and every fingers of plantain flower. Use only the plantain flower fingers to cook. We wont use the red color covering over the fingers
Channa dhal - 1/4 cup (soaked for 2 hrs)
Ginger - 1 inch piece
Red chili powder - 1/2 to 1 tsp
Sambhar powder - 1/2 tsp
Salt - to taste
Turmeric - 1/4 tsp
Water - To boil the chopped plantain flower
Mustard - 1/4 tsp
Asafoetida - 1 pinch
Sesame oil - 1 tbsp
Urad dhal - 1 tsp
Curry leaves - 6 (finely chopped)
Preparation method:-
Soak the channa dhal for 2 hrs. Drain the water completely and transfer to mixer. Crush the ginger and add to dhal. Grind to coarse paste.
In a vessel add required amount(so that no need to drain excess water and lose nutritional value) water.
Boil the water with salt,sambhar powder and turmeric. Add chopped plantain flower and cook till it is soft.
Heat a heavy bottomed tawa. Add oil, mustard to splutter, urad dhal to golden brown, curry leaves and a pinch of asafoetida and sortae.
To the above pan add the grind channa dhal and fry till the dhal becomes separate and raw smell goes of. If you want you can add another 1/2 tbsp of oil.
In goes red chili powder (adjust according to your spice level) and cooked plantain flower.
I love to eat this alone. But goes well with more kuzhambhu and rasam rice.
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