Sunday, December 27, 2009

Vazhaipoo Porial / Plantain Flower Fry


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


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.

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