Vazhaipoo Podimas Recipe – Banana Flower Poriyal/Sabzi
Discover the delightful flavors of Vazhaipoo Podimas, a traditional Tamil Nadu dish that transforms the often-overlooked banana flower into a delicious and nutritious meal. This recipe, bursting with vibrant ingredients and spices, makes for a wholesome lunch option that pairs beautifully with steamed rice and accompanying dishes. Let’s dive into the intricate process of preparing this unique poriyal, ensuring every step is detailed for your culinary adventure.
Ingredients
| Ingredient | Quantity |
|---|---|
| Banana flower (Vazhaipoo) – cleaned | 1 |
| Curd (Dahi / Yogurt) | 3 tablespoons |
| Mustard seeds | 1 teaspoon |
| White Urad Dal (Split) | 1-1/2 teaspoons |
| Pearl onions (Sambar Onions) – finely chopped | 10 |
| Green Chillies – chopped | 2 |
| Curry leaves | 2 sprigs |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Fresh coconut – grated | 1/4 cup |
| Salt | To taste |
| Sesame (Gingelly) Oil – for cooking | 1/2 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 150 |
| Protein | 4g |
| Carbohydrates | 15g |
| Dietary Fiber | 5g |
| Total Fat | 8g |
| Saturated Fat | 2g |
| Cholesterol | 0mg |
| Sodium | 200mg |
Preparation Time
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Servings: 4
Instructions
-
Preparation of Banana Flower:
To begin making the Vazhaipoo Podimas, you will first need to prepare the banana flower, which requires careful handling to avoid oxidation. Fill a bowl with water and add 3 tablespoons of yogurt (curd) to create buttermilk. This will help prevent the banana flower from darkening as you work with it. -
-
Pruning the Flower:
Grease your fingers and palms lightly with oil to prevent the banana flower’s sap from staining your hands. Start separating the edible flower parts by removing the purple outer petals, which will reveal the whitish-yellow edible segments inside. -
Removing the Inner Buds:
After peeling off the petals, you will notice a central bud or stem that needs to be removed. Look for the pointed portion of the flower and carefully discard it, as this part does not cook well. Once you have pruned the flower, submerge the edible parts in the buttermilk mixture to keep them fresh. -
Chopping:
After pruning all the flowers, chop them finely and discard the buttermilk water, ensuring the pieces are ready for cooking. -
Sautéing the Spices:
Heat sesame oil in a large pan over medium heat. Add the mustard seeds and white urad dal. Allow the seeds to crackle and the dal to turn a beautiful golden brown, infusing the oil with flavor. -
Adding Aromatics:
Once the mustard seeds have popped, stir in the curry leaves, chopped green chillies, and finely chopped pearl onions. Sauté these ingredients until the onions turn translucent and soft, releasing their sweet aroma. -
Incorporating the Main Ingredients:
Now, add the grated coconut, turmeric powder, and the chopped banana flower to the pan. Mix well to combine all the ingredients. At this stage, you can also add a few tablespoons of the buttermilk water if desired, along with salt to taste. Cover the pan with a lid and allow it to cook for about 10-15 minutes or until the banana flower becomes tender. -
Final Cooking:
After cooking, remove the lid and stir-fry the Vazhaipoo Podimas over low heat to evaporate any excess moisture, ensuring a slightly dry consistency. Taste and adjust the salt as necessary. -
Serving:
Once done, transfer the Vazhaipoo Podimas to a serving bowl. This dish pairs wonderfully with steamed rice, and you can enhance your meal further by serving it alongside Chettinad-style Poondu Rasam and Keerai Masiyal for a truly authentic Tamil lunch experience.
Enjoy the nutritious and flavorful Vazhaipoo Podimas, a dish that celebrates the culinary richness of Tamil Nadu while promoting healthy eating habits suitable for everyone, including those mindful of their dietary choices.
