Vazhaipoo Poriyal | Sautéed Banana Blossom is an easy South Indian Poriyal / Stir Fry made with banana flower. Perfect as a side for rice or chapati.
Nutrition Facts :
- 1 Banana Flower
- 1 1/2 tsp Sambar Powder ((or) Red Chilli Powder 1/2 tsp + Coriander Powder 1 tsp)
- 1/2 tsp Turmeric Powder
- 1/2 tsp Salt (adjust per taste)
- Water (As needed)
- 1 small Onion (finely chopped)
- 4 Garlic (Chopped)
- 1/4 Cup Grated Coconut
- 1 Tbsp Oil
- 1/4 tsp Mustard seeds
- 1/2 tsp Broken Urad Dal
- 1/2 tsp Jeera
- 4 Curry Leaves (chopped)
- First, clean the banana florets and keep ready.
- Add salt, turmeric, sambar powder to about 2 cups of water (sufficient water to cook the florets) and bring to a boil. Add the chopped banana flower into the boiling water and cook until the florets are 90% done. Drain the excess water and keep the cooked florets aside.
- Now heat a pan with oil, add the mustard. Once it splutters, add the other items under "To temper" in the given order. Once the urad dal turn golden brown in color, add the onion and garlic.
- Saute onions until it turns translucent. Add the cooked banana flower to the pan and saute until they are dry. Since they are already cooked, it should not take more than a few minutes.
- Finally, add the grated coconut and toss for a couple of minutes until everything combines well.
- Transfer to a serving bowl and enjoy hot.
This South Indian curry made with banana florets is as nutritious as it is delicious! Try it with steamed rice and ghee, fill it in your taco or top it on your flatbread.
Servings: 175 g
Nutrition Facts : calories 215 kcal, Carbohydrate 36 g, Protein 7 g, Fat 5 g, Sodium 295 mg, Fiber 14 g, Sugar 7 g, servingSize 175 g, Saturated Fat 3 g, unSaturated Fat 2 g
- 2 Cups Banana Flower (Florets)
- 1/2 Cup Onion (Fine cut)
- 1 Tablespoon Jaggery ((mash to powder before cooking))
- 1 Tablespoon Tamarind ((de-seed and mash before cooking))
- 1/2 Teaspoon Sea Salt ((or to taste))
- 1 Tablespoon Coconut Oil
- 10 Leaves Curry Leaves ((for seasoning))
- 1 Pepper Green Chili Pepper ((for seasoning) cut to 3 pieces of 1 inch each)
- 1 Tablespoon Urad Dal ((for seasoning))
- 1/2 Cup Chana Dal (( use 1 tablespoon for seasoning))
- 1 Teaspoon Mustard Seeds ((for seasoning))
- 1 Teaspoon Cumin Seeds ((for seasoning))
- Separate banana florets from the petals; from outer cover of the florets, remove pistil (on the right side of the image) and discard.
- Now cut the florets to fine pieces.
- Blend and transfer to a large tea filter, wash drain, transfer to a bowl.
- In another bowl, soak chana dal for about 30 minutes.
- Pressure cook the blended, washed florets along with chana dal for about 10 minutes and set aside.
- Set aside tempering (mustard and cumin seeds, urad dal, chana dal, curry leaves, green chili pepper) and other ingredients, in separate bowls for easy access.
- Heat oil in a pan. Sauté tempering ingredients for a couple of minutes, add onions and sauté till onions are golden brown.
- Add tamarind, jaggery and pressure-cooked banana florets, chana dal, mix well and cook for 5 to 7 minutes.
- Transfer to serving container. Serve hot with steamed rice and ghee.
Banana flower is an edible flower that blossoms in a banana plant and they hang like tear-drop-shaped-pendants at the end of the banana clusters. They are native to tropical countries : India, Sri Lanka, Vietnam, Thailand, Burma, Phillipines, China and are widely used in soups, stir fries, curries and fritters.
Nutrition Facts :
- 1 tbsp vegetable oil (olive oil)
- 1 tsp mustard seeds
- 1 tbsp chana dal
- 1 tbsp urad dhal
- 1-2 dry red chillies (halved)
- hing/asafoetida (a pinch)
- 5-8 curry leaves
- 1 banana flower
- 1 large red onion (diced)
- ½ tsp turmeric powder
- ¼ cup grated unsweetened coconut (fresh)
- Boil water in a cooking pan. Add the banana flower to a boiling water pot and cook for 10 minutes, until they are soft and done. Drain the water through a colander and squeeze with the hand to remove any excess water. Set them aside.
- Heat oil in a cooking pan and once the oil ripples, add mustard seeds to it. Let it pop, add channa dal, urad dal and halved red chillies. Now add asafoetida and curry leaves and mix well, approximately 30 seconds.
- Mix in finely chopped onion (use a vegetable chopper) and saute on a medium flame till they turn light golden brown, about 2 minutes. Add turmeric and mix well.
- Add the cooked banana flower to the pan. Stir fry for 2 minutes at medium flame till they are mixed well with the spices.
- Add salt to taste and sprinkle grated coconut on top and cook for another 2-3 minutes.
Explore the full potential of the banana flower in this curry recipe with Indonesian flavours, featuring turmeric and coconnut milk.
Nutrition Facts :
- 1 banana flower
- 2 lemons
- 1 cup coconut milk
- 2 stalks lemongrass
- 2 kaffir lime leaves (if not, substitute by lemon zest)
- 2 bay leaves
- salt (to taste)
- soy oil
- 5 shallots
- 3 cloves garlic
- 3 cm fresh turmeric
- 3 cm fresh galangal (if not, substitute by ginger)
- 2 macadamia nuts
- 1 fresh red chilli (optional)
- 1 tsp salt
- For the banana flower
- Prepare a bowl with 1 litre of water and the juice of 2 lemons. Reserve it.
- Take the banana flower and remove the outer purple leaves (bractuntil you reach the paler and more malleable leaves.
- Lay down the banana flower on a cutting board and slice it into blades (from the thin top to the bulb).
- Very quickly, place the chopped slices in the bowl with water and lemon. With your hands, separate the slices into rings and let it soak for about 20 min. This prevents the banana flower from darkening and helps to remove bitterness.
- For the curry paste
- Prepare the ingredients – chop onion, garlic, turmeric, red chilli, galangal (or gingeand macadamia.
- Heat oil in a wok – medium heat. Then, sauté all ingredients of the curry paste for about 3 minutes.
- Remove from the heat and transfer the sauteed ingredients to a processor or blender and mix till you obtain a homogeneous paste.
- For the dish
- Prepare the lemongrass by smashing the stalks to release more of the aroma. An alternative is to cut it lengthwise and then tie itself in a knot.
- In the same wok that was used previously, add more oil. Drain the banana flower from the water and place it in the wok with the curry paste. Saute for a few more minutes.
- Add bay leaves and kaffir lemon leaves, plus the lemongrass stalks and coconut milk. If necessary, add a little water to cover the ingredients.
- Keep on high heat until boiling, then cook over low heat until thickened. Correct the salt if necessary.
- Before serving, remove the lemongrass stalks, the bay leaves, and the kaffir lime leaves.
Banana flower curry is as unique in taste as it sounds. This unusual recipe is made from banana flower. Not many people are familiar with this recipe but you can learn how to make it at home by following our authentic recipe guide. The recipe is native to Tamil Nadu, Kerala and parts of Bengal. The recipe is loved by people in these Indian states for its health properties. The goodness of banana flower is made into banana curry and relished with rice popularly. This Indian recipe involves simple saute technique. Banana flower is sauteed with curry leaves in coconut oil and the recipe gets ready in a short time.
Nutrition Facts : calories 240, Fat 9 grams, Fiber 2 grams, Protein 4 grams
1 – banana flower, cut and soaked in water mixed with buttermilk (to retain the natural color) , 1 sprig – curry leaves , 3 – red chillies , Salt to taste , 1 cup – grated coconut , 2 tsp – coconut oil , 1/2 tsp – mustard seeds,
Boil the banana flower pieces for 7 mins. Strain the water. , Heat 2 tsp coconut oil in a kadai, add mustard seeds, cut red chillies and curry leave. , Add boiled banana flower, reduce flame and cook covered for 5 mins , Add salt and grated coconut. , Mix well and serve.,