Vazhaipoo poriyal | banana blossom stir fry | banana flower curry | Pasi paruppu vazhaipoo poriyal | vazhaipoo paruppu poriyal | banana flower with coconut | Vazhaipoo curry | Vazhaipoo thoran | Vazhaipoo palya | banana flower stir fry with coconut | South Indian poriyal recipe | Indian vegan side recipe, healthy poriyal with step-by-step pictures, and video recipe. Check out the Vazhaipoo Paruppu Poriyal if you like the video pls SUBSCRIBE to my channel. Other poriyal recipe videos.
vazhaipoo Poriyal recipe | curry is a tasty healthy protein-rich South Indian style poriyal variety. With soaked dal, it takes around 15 minutes to prepare this healthy poriyal. Tips & tricks to make Indian vegan curry.
Tips to note
- Trim the black stem and chop
- Always soak the cut flowers in thin buttermilk till you cook to avoid discoloration
- Adding thin buttermilk while cooking vazhaipoo will help with the flavor
- Avoid adding salt while cooking banana flowers. Always add towards the end
HOW LONG SHOULD I COOK banana flower?
Banana flowers get cooked soon. It takes around 5-7 minutes. I have cooked in the pan but you can cook in a microwave ir pressure cooker
CAN I SKIP SOAKING moong DAL?
Soaking helps with fast cooking. I have cooked moong dal in an open pot. Avoid pressure cooking as dal might turn mushy.
can I skip the onion?
Yes, it is optional but gives a good flavor for the poriyal.
COOKING OIL FOR PORIYAL?
I would recommend coconut oil for vegan coconut-based Indian poriyal. You can add any oil of your choice.
FEW VARIATIONS FOR banana flower STIR FRY
You can use,
- Green chilli instead of red chilli
- Chana dal for tempering
- Skip onion; prepare poriyal
- Temper ginger or add ginger powder while adding the coconut mixture
- Almond flour instead of coconut
PORIYAL RECIPE COLLECTION IN TMF
Ingredients
To soak
1 tablespoon moong dal
To temper
1/2 tablespoon coconut oil
2 red chilli
1/2 teaspoon mustard seeds
1 teaspoon urad dal
Poriyal
1 banana flower
3 tablespoon thin buttermilk
1/2 cup water
required salt
How to make vazhaipoo poriyal
-
first, wash and soak the dal for 30 minutes
-
Wash, trim, and chop banana flower
- Soak in buttermilk
-
Discard the buttermilk just before cooking
-
add water and dal; boil and cook till moong dal spread around
- Furthermore, add buttermilk and banana flower; cover and cook till it gets cooked
- Drain the water
-
add oil to a wide bottomed pan and heat on medium flame
-
furthermore, add mustard seeds, urad dal, and red chilli; let them splutter
-
add small onion; mix well and sauté till raw smell goes off
-
furthermore, add the required salt and cooked banana flower-dal; give a quick mix and cook till moisture evaporates
- Finally, add coconut; mix well and cook for a minute
Ingredients
- To soak
- 1 tablespoon moong dal
- To temper
- 1/2 tablespoon coconut oil
- 2 red chilli
- 1/2 teaspoon mustard seeds
- 1 teaspoon urad dal
- Poriyal
- 1 banana flower
- 3 tablespoon thin buttermilk
- 1/2 cup water
- required salt
Instructions
- first, wash and soak the dal for 30 minutes
- Wash, trim and chop banana flower
- Soak in buttermilk
- Discard the buttermilk just before cooking
- add water and dal; boil and cook till moong dal spread around
- Furthermore add buttermilk and banana flower; cover and cook till it gets cooked
- Drain the water
- add oil to a wide heavy bottomed pan and heat on medium flame
- furthermore, add mustard seeds, urad dal and red chilli; let them splutter
- add small onion; mix well and sauté till raw smell goes off
- furthermore add required salt and cooked banana flower - dal; give a quick mix and cook till moisture evaporates
- Finally, add coconut; mix well and cook for a minute
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