VAZHAIPOO CURRY (BANANA FLOWER PORIYAL)

VAZHAIPOO CURRY (BANANA FLOWER PORIYAL)

Banana flower is rich in nutrients, and it is a healthy addition to our diet. But often, it tastes bitter, so a lot of people don’t like eating it. This recipe that I have shared today makes a very nice curry/poriyal, that brings out all the good flavours of the vazhaipoo. I serve this with all kinds of South Indian rice dishes, like sambhar rice or rasam rice. You can make other delicious dishes also using Vazhaipoo. Earlier i had shown the images of Vazhaipoo Vadai while I had posted the recipe of Pulyodharai. I will very soon share the recipe of Vazhaipoo vadai.

Banana flower has outstanding medicinal properties, also known as a banana blossom or banana heart. It has a potent nutritional profile. Banana flower is packed with essential minerals such as phosphorous, calcium, potassium, copper, magnesium and iron, vital for several bodily functions.

HEALTH BENEFITS OF VAZHAIPOO

Banana flower seems to be very effective in treating infections in natural ways. The extract in banana flower has ethanol which prevents the growth of pathogenic bacteria.  Cooked banana flowers can help deal with pain abdomen and reduces the menstrual bleeding. Consumed along with curd or yogurt, these flowers increase the progesterone hormone in the body and reduces bleeding.  According to the study published in the Journal of Food and Agriculture, banana flower extracts promoted glucose uptake, which in turn reduces blood sugar levels.  Find out more health benefits in this link. Therefore make it a practice to prepare Vazhaipoo Curry once in a week to enjoy the hits health benefits.

VAZHAIPOO CURRY (BANANA FLOWER PORIYAL)

A healthy side dish made with banana flower that can be served with any south indian rice dish. This recipe is quick and easy to make.
Prep Time20 mins
Active Time20 mins
Total Time40 mins
Course: Side Dish
Cuisine: South Indian
Keyword: banana flower, dry sabzi, poriyal
Yield: 5 People
Author: SRIMATHI SUNDARARAMAN

Materials

  • 2 cups Vazhaipoo Cleaned and finely chopped
  • 2 tbsp Moong dal soaked in water for 15 minutes
  • 1 tsp Mustard seeds
  • 1 tsp Urad dal
  • 1/4 tsp Turmeric powder
  • 1/4 tsp Asafoetida Hing in Hindi
  • 1-2 Red chillies
  • Curry leaves Few
  • 1/4 Cup Grated coconut
  • 2 tsp Oil
  • Salt To taste

Instructions

  • Remove a petal from Vazhaipoo and take out the florets.
    BFPORIYAL2
  • Remove the inedible middle stem from the florets.
  • Remove the inedible cover like part from the florets.
  • Take water in a bowl, add buttermilk. Now, chop the florets finely and immerse them in this water.
  • Heat oil in a kadai.
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  • Add mustard seeds and once they splutter, add urad dal, hing, red chilli, turmeric powder and curry leaves.
  • When dal turns golden in color, add the soaked moong dal and 1/4 cup water and stir for two minutes.
  • Drain the vazhaipoo and add it in the kadai. Cook for five minutes.
  • Add salt. Mix well, and in medium flame cook till vazhaipoo is cooked completely. If necessary sprinkle water in between.
  • Once the vazhaipoo is cooked and water has evaporated, add the grated coconut. Mix well. After one minute switch off the stove.
  • Now your vazhaipoo curry is ready to be served. Serve it hot along with rice and sambhar or rasam.
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Notes

  1. This Vazhaipoo (Banana Flower) is from our garden.BFPORIYAL2
  2. Before you start working on the vazhaipoo, rub oil on your hands, as the flower is very sticky.
  3.  Add 1/2 tsp sugar after adding coconut. This will enhance the taste.


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