Go Back Email Link
+ servings
Print Recipe
4 from 1 vote

Vazhaipoo Poriyal

Learn to make a stir fry with banana blossom, mung dal and grated coconut
Prep Time1 hr 30 mins
Cook Time30 mins
Course: Vegetables
Cuisine: Indian- South
Servings: 4


  • 1 whole Banana blossom cleaned and prepped read post above for more details
  • 2 tablespoon Mung dal
  • ½ c Freshly grated coconut
  • 1 tablespoon Oil
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Urad dal
  • 3-4 Dry red chilies torn
  • ⅛th teaspoon Hing
  • 1 sprig Curry leaves
  • 1.5 teaspoon Salt or to taste


  • Pressure cook the mung dal for 2 whistles in ¼ 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.


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.
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!