Vazhaipoo puttu

Vazhaipoo puttu is a dish that has been part of our family's cooking tradition for decades.

What you need

Chick peas (Channa dal) – 100 gm

Banana flower (Vazhaipoo) – 150 gm

Ginger, finely chopped – a little

Garlic, finely chopped – a little

Green chillies - 2

Onion - 2

Oil - 2 tsp

Turmeric - 1/2 tsp

Mustard seeds – 1/2 tsp

Salt - to taste

Asafoetida (optional) - 1/4 tsp

For garnishing

Coconut, grated – a little

Curry leaves – a few

Cooking instructions 

 

Soak the channa dal for 20 minutes and grind it coarsely without adding water. Steam this for about ten minutes in a steamer and cool at room temperature. Clean the vazhaipoo and chop finely.

Heat two tablespoons of cooking oil in a kadai and add half a teaspoon of asafoetida, finely chopped curry leaves, two slit green chillies, finely chopped ginger and garlic and sauté for a few minutes.

To this add finely chopped onions and fry until golden brown. Now add the vazhaipoo, along with half a teaspoon of turmeric powder and salt. Add the steamed channa dal to the mixture without lumps. Sprinkle some water and keep aside for five minutes.

For garnishing, add grated coconut and curry leaves and serve hot.

This tastes best with ghee rice, rasam or plain rice.