Vazhaipoo Poriyal / Banana Flower Curry

Vazhaipoo is one of the healthiest vegetable especially for women. We can make many types of dishes in this Vazhaipoo. Here I have given the basic Vazhaipoo poriyal recipe which is nutritious and tastier when cooked along with channa Dal. Here is the detailed recipe of how to clean the Banana flower and make use of it in the poriyal.

Ingredients:

1. Vazhaipoo/Banana flower - 1 medium size
2. Channa Dal/Moong dal - 2 to 3 tbsp (for soaking)
3. Turmeric Powder - 1/2 tsp
4. Salt as per taste

For Tempering:

1. Oil - 1 tbsp
2. Mustard - 1/8 tsp
3. Chann dal - 2 tsp 
4. Broken urad Dal - 1 tsp 
5. Green/Red Chilli - 2 no
6. Onion chopped - 2 tbsp
7. Grated Coconut - 1 tbsp
8. Curry leaves - 1 sprig
9. Coriander leaves 

Cleaning Method of vazhaipoo:

1. Take the banana flower and remove the outer layer. You can see bunches of small florets on the banana flower. Pluck or just take out the bunch of florets separately. 
2. Take a big floret and remove the stiff stick(pistil) and thin white colored cover portions( some people don’t remove this part. Refer 2nd picture below. 
3. Repeat the same for all the big florets.No need to remove the pistil part for very small ones.You can chop & use as it is.
4. Discard the removed pistil and use only the cleaned florets.

Click the Image and zoom you can view a clear stepwise Image 

Wash the cleaned florets in water or soak in buttermilk for a while to avoid getting the florets black in colour. Chop the cleaned florets as shown in the below pic.

When you keep on collecting the big florets you will find a cone shaped blossom part.  At this stage you cannot collect the florets. It will be tender, so you can chop this and add to the chopped florets. Else you can eat this cone part as such, as it is good for stomach ulcers.

Soak the Channa/Moong Dal for about 30 mins prior doing the Poriyal. 

If using channa  dal, cook the chopped vazhaipoo and channa dal in pressure cooker along with turmeric powder and salt. If using moong dal just add the soaked moong dal while doing tempering process to avoid overcooking of moong dal. Add little water and cook upto one whistle.

1. In a frying pan add oil follwed by mustard, channa dal, urad dal, onion, curry leaves. saute for a minute. 
2. Then add cooked vazhaipoo and channa dal along with the water(if there is water left)
3. Saute for a minute and add grated coconut, chopped coriander leaves and switch off the flame.

Our Tasty Vazhaipoo poriyal is now ready to have along with White Rice.

Protein Rich Mixed Sprouts Dosa Recipe

Healthy Dosa for Children !!!

This Dosa is easy to make for kids once you have sprouts in your hand. I soaked green gram, horse gram and bengal gram separately and kept overnight for sprouting. Green gram sprouted so quickly and next horse gram and the bengal gram took more time to get sprouted. You may add any other sprouts along with this. I have added Idly dosa batter for crispiness and it gives a good taste. When this batter is poured as dosa as such, children will not eat, so I have add ed grated coconut and carrots which gives sweetness for the Dosa and healthy too. Kids may not eat sprouts, so this might be a good idea to feed them tastier and healthier breakfast or evening tiffin. 

Ingredients:

1. Green gram - 100 gms
2. Horse gram - 50 gms
3. Bengal gram - 50 gms
4. Idly Dosa Batter - 1/4 kg
5. Shallots - 5 to 8 nos
6. Jeera - 1 tsp
7. Red Chilly - 2 nos
8. Ginger - 2 tsp
9. Curry leaves - 1 sprig
10. Coriander leaves - 2 tbsp
11. Grated Carrot - 1tbsp
12. Grated Coconut - 1 tbsp
13. Finely Chopped Onion - 2 tbsp
14. Oil for cooking
15. Salt as per taste 

Sprouting Method is given in my Sprouted Pesarattu Recipe

Finely Chop Onion and Coriander leaves. Grate Carrots, Coconut and keep ready

Cooking Method:

• Grind Shallots, all the sprouts, jeera, curry leaves, red chilly, ginger and salt in to a smooth batter. 
• Mix this Batter with Idly Dosa Batter.

Click the Image and zoom you can view a clear stepwise Image 

• Add finely chopped onion, coriander leaves, coconut, and carrot. Mix well.
• Pour as normal Dosa. It will be thick. You can garnish with remaining grated carrots and coriander leaves. 
• cook in medium flame. spread oil.
• Flip the Dosa and cook for some more time.

Now your healthy dosa is ready to serve Hot with Coconut chutney.

Notes:

• You may add any other sprouts along with this. 
• You may add fennel for grinding which gives a nice flavour to the dosa.
• Children love small tiny dosas, so the dosas can be poured in small laddle instead of big dosa batter laddle.