Vazhaipoo Paruppu Usili Recipe – Banana Flower Paruppu Usili
Introduction
Vazhaipoo Paruppu Usili is a traditional South Indian dish made with banana flowers and toor dal (split pigeon peas). This nutritious recipe not only celebrates the unique flavors of banana flowers but also incorporates protein-rich lentils, making it a delightful side dish that pairs beautifully with steamed rice and a tangy curry. Its distinctive texture and savory taste will elevate your meal, embodying the essence of South Indian cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Banana flower (Vazhaipoo) | 1, peeled from its stem |
| Water | 3 cups |
| Curd (Dahi/Yogurt) | 1/4 cup |
| Sesame (Gingelly) oil | 1 tablespoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Arhar dal (Split Toor Dal) | 1 cup, soaked for 3-4 hours |
| Dry red chillies | 2 |
| Salt | to taste |
| Additional water | 1/4 cup |
| Sesame (Gingelly) oil | for frying |
| Curry leaves | 2 sprigs |
| Mustard seeds | 1/4 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| White urad dal (Split) | 1 teaspoon |
Nutritional Information
This dish is a high-protein vegetarian option, rich in dietary fiber and essential nutrients. Each serving provides a satisfying blend of flavors and textures, making it a wholesome addition to your meal plan.
Preparation Time
| Task | Time (mins) |
|---|---|
| Preparation | 20 |
| Cooking | 20 |
| Total Time | 40 |
Servings
- Serves: 4
Instructions
-
Soak the Lentils: Begin by soaking the toor dal in water for approximately 3 to 4 hours, allowing it to soften. After soaking, drain the excess water and set aside.
-
Prepare the Dal Mixture: In a food processor, combine the soaked toor dal, a little water, salt to taste, torn dry red chillies, and turmeric powder. Blend until you achieve a smooth consistency; for a coarser texture, blend slightly less.
-
Steam the Dal: Grease your steamer plates or idli plates with a bit of oil. Spoon the ground toor dal mixture into the prepared plates. Steam the filled plates in a steamer for about 10 minutes on high heat. Once steamed, turn off the heat and let the dal cool slightly.
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Prepare the Banana Flower: Clean the banana flower by removing the outer layers and slicing it. Soak the chopped flower in a mixture of water and curd for about 10 minutes to remove any bitterness. Drain and chop the banana flower finely.
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Cook the Banana Flower: In a frying pan, heat 1 teaspoon of sesame oil over medium heat. Add the chopped banana flower, turmeric powder, and salt to taste. Cover and steam cook for about 2 to 3 minutes. Once done, remove from heat and set aside.
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Temper the Dal: In the same pan, add a little more sesame oil. Once hot, add mustard seeds and white urad dal. Sauté until the urad dal turns golden brown.
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Combine and Crumble: Add asafoetida and curry leaves to the pan, followed by breaking the steamed toor dal mixture into small pieces. Stir-fry for 5 to 8 minutes until it forms a crumble.
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Final Assembly: Gently fold in the cooked banana flower and mix thoroughly to combine all the ingredients. Check for salt and adjust as necessary.
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Serve: Transfer the Vazhaipoo Paruppu Usili to a serving bowl. This dish pairs wonderfully with Sundakkai/Manathakkali Kai Vathal Kuzhambu, steamed rice, and crispy Elai Vadam for a delicious and satisfying meal.
Conclusion
Vazhaipoo Paruppu Usili is more than just a side dish; it’s a celebration of flavors and textures that brings together the unique taste of banana flowers with the wholesome goodness of lentils. This dish not only nourishes the body but also delights the palate, making it a cherished addition to any South Indian meal. Enjoy this culinary journey and relish every bite of this delightful preparation!
