Banana Flower (Vazhaipoo) Paruppu Usili

How to Prepare

1. Clean the banana flower by removing the outer purple layers until you reach the pale inner core. Remove the stamen from each floret and chop finely. Soak in buttermilk or water with turmeric to prevent browning.
2. Steam the chopped banana flower for 10-12 minutes until tender. Drain and set aside.
3. Grind the soaked and drained toor dal, chana dal, red chilies, asafoetida, and salt into a coarse paste without adding water.
4. Steam the ground dal paste in a greased plate or idli mold for 10-15 minutes until cooked. Let it cool slightly.
5. Crumble the steamed dal mixture into small pieces using your hands or a fork.
6. Heat oil in a large pan. Add mustard seeds and let them splutter. Add urad dal, curry leaves, and green chilies. Sauté for a minute.
7. Add the crumbled dal mixture to the pan. Stir-fry on medium heat for 5-7 minutes until it turns slightly golden and aromatic.
8. Add the steamed banana flower to the pan. Mix well to combine with the dal mixture. Cook for another 5-7 minutes, stirring occasionally.
9. Adjust salt and spices if needed. Garnish with grated coconut if desired and serve hot with rice and sambar.