Vazhaipoo Usli

How to Prepare

1. Clean and finely chop the banana flower (vazhaipoo) after removing the outer layers and stamen. Soak in buttermilk or water with turmeric to prevent browning.
2. Steam the chopped banana flower for 10-15 minutes until tender. Drain excess water and set aside.
3. Heat 5 tablespoons of oil in a kadai. Add mustard seeds and let them splutter.
4. Add urad dal, chana dal, and dried red chilies. Fry until the dals turn golden brown.
5. Add curry leaves and asafoetida, followed by the steamed banana flower. Mix well.
6. Add the ground lentil paste (prepared during pre-processing) to the kadai. Stir continuously to avoid lumps.
7. Cook on medium heat for 10-12 minutes until the mixture becomes crumbly and well-cooked.
8. Adjust salt and mix in grated coconut. Cook for another 2 minutes.
9. Garnish with coriander leaves and serve hot with rice or as a side dish.