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Thursday, March 22, 2012

Vazhaipoo / plantain / banana flower Paruppu Usili

Vazhaipoo / plantain / banana flower Paruppu Usili

This recipe involves lentils, you can make rasam, mor kolambu or vathal kolambu instead of sambhar. Now let me go into the recipe.

Vazhai poo – 1
Toor dhal – ½ cup
Chana dhal – ¼ cup
Red chilli – 2
Curry leaves – few
Turmeric powder – ½ pinch
Asafotedia / hing – a pinch
Salt – to taste

For Tempering:

Oil – 3 tsp
Mustard seeds – 1 tsp
Curry leaves – few

Wash and soak toor dhal and chana dhal together for 2 hours.
Now grind toor dhal and chana dhal coarsely in a mixie with red chilli, curry leaves, turmeric powder, Asafotedia, salt with out adding water.
To clean the vazhaipoo check this link.


Pressure cook the chopped plantain flowers for 2 whistles.
Drain the water and preserve it for making vazhaipoo rasam.
Now steam the grind-ed dhal in a idli cooker for 10 minutes. Allow it to cool.
Now crumble the dhal with your hand into fine pieces.
In a pan heat oil and do the tempering.
Now add the crumbled dhal and fry for a minute.
Add the chopped plantain flowers, little salt (salt needed for vazhaipoo alone)  and fry for few minutes.
Serve it with hot steamed rice J

Paruppu usili can also be made with vegetables like carrot, cabbage and beans instead of vazhaipoo.

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