Vazhaippoo Curry

Preparation Time : 20 minutes
Cooking Time : 20 minutes
Serves : 2

Ingredients

Vazhaipoo / Banana Flower - 1, medium
Curry leaves - a few
Asafoetida - 1/2 tsp
Salt - To taste
Turmeric - a pinch
Grated Coconut - 3 tbsp
Moong Dal - 1/2 cup, soaked
Oil - 2 tbsp
Mustard - 1 tsp
Red Chilli - 2 broken
Soda - a pinch(optional)

Procedure

1. Remove the thick stem from inside the banana flowers and cut them finely. Soak in diluted buttermilk till cooking.
2. Pressure cook the banana flower in the pressure cooker for 3-4 whistles with salt
3. In a kadai, heat oil on a medium flame
4. When the oil is hot, add the mustard, curry leaves, asafoetida and red chillies
5. Turn the flame to a simmer, add the drained banana flower, a pinch of turmeric and salt if required
6. Mix well, add the moong dal, cover and cook on a simmer till the moong dal is completely cooked and there is no water
7. Finally add the grated coconut, toss well and remove from flame.
8. Serve with sambar rice / rasam rice.

Note :

1. Alternately, instead of red chilli, you can add chilli powder, salt, sambar powder and cook well. When the flavours blend well, finally you can serve it without coconut