Vazhaipoo Porial / Plantain Flower Fry

INGREDIENTS

Banana flower – 1

Sambar Powder – 2 teaspoon

Turmeric powder – a pinch

Urad dhal – 1 teaspoon

Mustard – ½ teaspoon

Asafotida Powder - a pinch

Oil – 2 teaspoon

Coconut gratings – 2 tablespoon

Curry Leaves – few

Salt – 1 teaspoon

METHOD

Remove the big skin (bract) and take out the florets found underneath. In the florets, you will find a string in the middle and a rubbery skin outside. Remove both from each floret. Then chop all the floretss into tiny bits and put in water mixed with little butter milk. This will avoid discolouration of the florets.

Wash well and put the chopped florets in a vessel and add just enough water to cover them. Cook for two to three minutes or till the florets are soft. Remove from stove and drain the water. Cool it. When it is cold, take out a handful of cooked florets and squeeze out the excess water and keep aside. To this add sambar powder, turmeric powder and salt. Mix well. Keep it for atleast ten minutes.

In a kadai put the oil and add mustard seeds and when it pops up add the urad dhal, asafotida powder and fry till urad dhal turns light brown. Add curry leaves and fry for a while. Add the cooked banana florets. Fry nicely till raw smell of the powders goes off. Add coconut gratings and mix well.