Banana flowers, or vazhaipoo as they're called in Tamil, are a hidden gem in South Indian cuisine. Often underappreciated, these flowers are not only rich in nutrients but also lend a unique flavour and texture to dishes. One of the most delicious and traditional ways to enjoy banana flowers is by making Vazhaipoo Thuvaiyal, a hearty chutney that complements steamed rice, idli, or dosa perfectly.
We use banana flower for making Banana Flower Paruppu usili, Banana Flower Vadai, etc.
Banana flowers are packed with nutrients, including fibre, vitamins, and minerals. They are known to improve digestion, reduce menstrual problems, and help manage diabetes. However, many shy away from using banana flowers due to the perceived difficulty in cleaning and preparing them. This recipe will guide you through the process, making it simpler to include this nutritious ingredient in your diet.
Ingredients:
- Banana Flower - 1
- Channa Dhal - 1 tbsp.
- Ured Dhal - 1 tbsp.
- Tamarind - small lemon sized
- Red Chillies - 4
- Grated Coconut - ½ cup
- Oil - 3 tsp.
- Mustard Seeds - 1 tsp.
- Curry Leaves - a handful
- Salt - as needed or 1½ tsp.
- Asafetida - ¼ tsp.
Method:
- Clean the banana flower and remove the inner stem and chop finely and keep immersed in buttermilk till you use.
- In a pan heat 2 tsp. of oil and add ured dhal, channa dhal, asafetida, tamarind and red chilles and fry till they become red and remove and keep aside.
- In the same pan, fry the chopped banana flower till they are cooked well and let them cool down.
- Now grind the the dhal mixture first and then add the cooked banana flower, grated coconut and salt and grind to a smooth paste.
- In a pan heat oil and add mustard seeds.
- When it splutters, add the curry leaves and fry for aminute and add it to the thuvaiyal.
- Serve this thuvaiyal with hot steamed rice, idly or dosa.
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