Vazhaipoo Poriyal
Learn to make a stir fry with banana blossom, mung dal and grated coconut
Servings: 4
Ingredients
- 1 whole Banana blossom cleaned and prepped read post above for more details
- 2 tbsp Mung dal
- 1/2 c Freshly grated coconut
- 1 tbsp Oil
- 1 tsp Mustard seeds
- 1 tsp Urad dal
- 3-4 Dry red chilies torn
- 1/8th tsp Hing
- 1 sprig Curry leaves
- 1.5 tsp Salt or to taste
Instructions
- Pressure cook the mung dal for 2 whistles in 1/4 c of water.
- Remove and set aside. We dont want mushy dal here. Just cooked dal.
- In the meanwhile, drain the chopped banana blossom from the sour curd mixture.
- In a big bowl, add about 2 c of water, banana blossom, a pinch of turmeric and cook till the florets turn tender. Takes about 10 to 12 mins. Once done, drain water completely. Set aside.
- Heat a pan with oil.
- Pop the mustard.
- Once done, add urad dal, dry red chilies, hing and curry leaves.
- Wait for the dal to turn a light brown.
- When it does, add the cooked florets, mung dal and salt and mix well.
- Cook on medium flame for about 2 mins.
- Add grated coconut to this and mix well again.
- Turn off flame immediately.
Notes
1. The florets may turn a shade of black if kept overnight. But they are still good to use.
2. If you dont remove the stalks completely, the stir fry will be bitter.
3. You must add coconut to this for the flavor and taste.
4. Addition of mung dal is optional but it sure adds to the taste.
2. If you dont remove the stalks completely, the stir fry will be bitter.
3. You must add coconut to this for the flavor and taste.
4. Addition of mung dal is optional but it sure adds to the taste.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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