Vazhaipoo kootu | Banana flower kootu
Vazhaipoo Kootu | Banana Flower Kootu | Protein‑Rich South Indian Kootu
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Vazhaipoo kootu is a wholesome, comforting South Indian side dish made with banana flower, toor dal, fresh coconut, and a fragrant coconut‑oil tempering. This traditional banana flower kootu is not only delicious but also packed with nutrients, making it a perfect everyday curry for rice. With simple ingredients and a pressure‑cooker method, this recipe gives you a creamy, mildly spiced kootu that pairs beautifully with sambar, rasam, or even curd rice.
What is Vazhaipoo Kootu?
It is a South Indian dal‑based curry made using banana flower, toor dal, coconut, and mild spices. It has a creamy texture and a naturally earthy flavor.
How to clean banana flower?
Remove each layer, take the florets, discard the hard stem and transparent cover, chop finely, and soak in buttermilk or turmeric water to prevent discoloration.
Can I make this without coconut?
Yes, but coconut adds richness and balances the slight bitterness of vazhaipoo. Without coconut, the kootu will taste lighter.
What does banana flower taste like?
It has a mild, earthy flavor with a slight bitterness that disappears when cooked with dal and coconut.
What to serve with vazhaipoo kootu?
It pairs well with steamed rice, rasam, vatha kuzhambu, or even curd rice.
Is banana flower healthy?
Yes, it is rich in fiber, iron, antioxidants, and supports digestion and hormonal balance.
Ingredients
1/2 cup toor dal
1 vazhaipoo (banana flower)
8 small onions
1 tomato
2 garlic cloves
4 green chillies
1/2 tsp cumin seeds
1/4 tsp pepper
Turmeric powder
Salt – as needed
Water – as needed
3 tbsp fresh coconut
To Temper
1 tbsp coconut oil
1/2 tsp mustard seeds
1/2 tbsp urad dal
2 dried red chillies
Curry leaves – a few
Asafoetida – pinch
How to make vazhaipoo kootu with step-by-step pictures
- Wash and soak toor dal for 10–15 minutes.
- ️ In a pressure cooker, add soaked dal, turmeric powder, small onions, tomato, garlic, cumin seeds, pepper, green chillies and required water. Bring to a boil.
- ️ Add cleaned vazhaipoo and pressure cook for 5 whistles.
- ️ Once done, mash well.
- ️ Add salt, a little water and adjust consistency. Boil until well combined.
- ️ Add fresh coconut, mix and switch off the flame.
- ️ Heat coconut oil in a pan.
- ️ Add mustard seeds, urad dal, red chillies and curry leaves. Let it splutter.
- ️ Add hing and pour tempering into kootu. Mix well.
Ingredients
- 1/2 cup toor dal
- 1 vazhaipoo banana flower
- 8 small onions
- 1 tomato
- 2 garlic cloves
- 4 green chillies
- 1/2 tsp cumin seeds
- 1/4 tsp pepper
- Turmeric powder
- Salt – as needed
- Water – as needed
- 3 tbsp fresh coconut
To Temper
- 1 tbsp coconut oil
- 1/2 tsp mustard seeds
- 1/2 tbsp urad dal
- 2 dried red chillies
- Curry leaves – a few
- Asafoetida – pinch
Instructions
- Wash and soak toor dal for 10–15 minutes.
- ️ In a pressure cooker, add soaked dal, turmeric powder, small onions, tomato, garlic, cumin seeds, pepper, green chillies and required water. Bring to a boil.
- ️ Add cleaned vazhaipoo and pressure cook for 5 whistles.
- ️ Once done, mash well.
- ️ Add salt, a little water and adjust consistency. Boil until well combined.
- ️ Add fresh coconut, mix and switch off the flame.
- ️ Heat coconut oil in a pan.
- ️ Add mustard seeds, urad dal, red chillies and curry leaves. Let it splutter.
- ️ Add hing and pour tempering into kootu. Mix well.
Video
