What2Eat
Vazhaipoo Podimas Recipe - Banana Flower Poriyal/ Sabzi
Tamil NaduLunchVegetarian

Vazhaipoo Podimas Recipe - Banana Flower Poriyal/ Sabzi

A vegetarian Tamil Nadu recipe with banana flower (vazhaipoo) - cleaned, tablespoons curd (dahi / yogurt), mustard seeds. Ready in 55 min, serves 4.

Curated byKavya Sharma🇮🇳

Calories
585kcal
Estimated Cost
₹275-425
Carbs73g
Protein29g
Fats20g
Servings Scaler
4

Instructions

26 steps
  1. 1

    To Begin making the Vazhaipoo Podimas/ Poriyal Recipe, first prep the banana flower

    banana flower (vazhaipoo) - cleaned(1)
  2. 2

    The banana flower needs to be pruned well

    banana flower (vazhaipoo) - cleaned(1)
  3. 3

    The first step is to have a bowl filled with water and 3 tablespoons of yogurt/ dahi

    tablespoons curd (dahi / yogurt)(3)
  4. 4

    Mix well

  5. 5

    We will be pruning the banana flower and adding it to the chaas water so it does not get black

    banana flower (vazhaipoo) - cleaned(1)
  6. 6

    Grease your fingers and palms with oil, so the banana stem flower does not darken your nails and hands too

    banana flower (vazhaipoo) - cleaned(1)
  7. 7

    Separate the edible flower part which looks whitish yellow by removing the purple petals one bye one

    banana flower (vazhaipoo) - cleaned(1)
  8. 8

    The next step is to remove the middle bud/ stem from the flower

    banana flower (vazhaipoo) - cleaned(1)
  9. 9

    You will find the two parts of the flower that is shown in the above picture

    banana flower (vazhaipoo) - cleaned(1)
  10. 10

    Remove the one which is pointed in the picture

  11. 11

    These don't cook well

  12. 12

    Once done, keep placing the Vazhaipoo/ banana flower in the buttermilk

    banana flower (vazhaipoo) - cleaned(1)
  13. 13

    Once you have all the flowers pruned, you can chop them

    banana flower (vazhaipoo) - cleaned(1)
  14. 14

    Discard the water

  15. 15

    Ensure the remaining ingredients are ready as well

  16. 16

    Heat oil in a pan; add the mustard seeds and urad dal

    mustard seeds(1 teaspoon)-/2 teaspoons white urad dal (split)(1)
  17. 17

    Allow it to crackle and the dal to turn crisp and golden brown

  18. 18

    Once done, stir in the curry leaves, green chillies and the chopped baby onions

    pearl onions (sambar onions) - finely chopped(10)green chillies - chopped(2)sprig curry leaves(2)
  19. 19

    Saute the onions, until softened

    pearl onions (sambar onions) - finely chopped(10)
  20. 20

    Once the onions have softened, add the coconut, turmeric powder and the chopped Vazhaipoo/ banana flower

    banana flower (vazhaipoo) - cleaned(1)pearl onions (sambar onions) - finely chopped(10)green chillies - chopped(2)turmeric powder (haldi)(1/2 teaspoon)fresh coconut - grated(1/4 cup)
  21. 21

    You can add a few tablespoons of the buttermilk water, salt and cover the pan and cook the Vazhaipoo Poriyal until it is soft

    tablespoons curd (dahi / yogurt)(3)salt - to taste
  22. 22

    Once the Vazhaipoo Podimas/ Poriyal is cooked, stir fry on the open to evaporate any excess water

  23. 23

    Check the salt and adjust according to taste

    salt - to taste
  24. 24

    Turn off the heat and transfer the Vazhaipoo Podimas/ Poriyal to a serving bowl

  25. 25

    Serve Vazhaipoo Podimas/ Poriyal Recipe along with Steamed rice, Chettinad Style Poondu Rasam andKeerai Masiyal for a wholesome lunch

  26. 26

    It makes a perfect Indian lunch for diabetes as well

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