Vazhaipu Poriyal is a healthy side dish made by frying banana blossoms with onions, spices, herbs and finishing with coconut. Vazhaipu Poriyal is a good alternative to regular vegetable Poriyal and is a must try at home. Learn how to make Banana Flower Stir Fry with step by step pictures.
Vazhaipu Poriyal is often in our menu because I love this recipe with moong dal. the hardest thing is clean it up, But I will never stop buying it because of the health benefits and of course the taste. i like it any way Vazhaipu Vadai Or Poriyal.
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About Vazhaipu Poriyal
‘Vazhaipu’ means banana flower and ‘poriyal’ is a simple fried dish, so vazhaipu poriyal means a steamed fried dish made from banana flower. This recipe uses moong dal which is its speciality, do try it and enjoy!
I admit that cleaning the banana flower is a chore, but whenever I see it fresh I make sure to buy it. I either make stir fry or kootu or vadai because kids love deep fried anything. I watch TV or listen to songs and do the cleaning process to distract myself.
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Vazhaipu Poriyal Ingredients
- banana flower – Clean the banana flower and then use it.
- tempering – Tempering is done with oil, mustard seeds, urad dal, curry leaves and green chillies.
- Coconut – Coconut is added in the last step.
How to make Vazhaipu Poriyal step by step
1. Clean the vazhaipoo as described in the link above and soak it in buttermilk, keep aside until use. Then dry roast the cumin seeds for a few minutes, until the aroma starts coming out, then grind it and make a fine powder.
2. Heat oil in a pan – add mustard seeds, urad dal and let it splutter. Then add curry leaves, green chillies, onion and garlic, moong dal and fry until the onion turns light brown.
3. Filter the buttermilk/water, then add vajahipu, turmeric powder and fry for a minute. Then add water to it and let it boil and cook until the vegetable becomes soft. Fry for a few minutes until the moisture evaporates and the curry becomes dry and roasted. This may take 5-7 minutes, then add grated coconut, roasted cumin powder and stir well for 2-3 minutes. Switch off.
Serve hot with rice and sambar or any type of rice of your choice.
Expert Tips
- You can also cook vazhaipu and moong dal in a pan with water. But I like pressure cooking. Moong dal should not be mushy, it should be hard but soft to the bite.
- Don’t forget to fry the moong dal, it gives a nice aroma.
- Amma always adds coconut only after closing any Poriyal because raw coconut does not have much cholesterol so she says it is better to use it raw as much as possible.
serving and storage
Banana flowers can be served with rice, roti etc. This vegetable keeps well in the refrigerator for 2 days, reheat and serve.
- 1 medium sized banana flower
- 3 tablespoon Bean lentil
- ¼ small spoon turmeric powder
- 3 tablespoon grated coconut
- 4 clove Garlic
- 1 medium sized large onion
- half and half small spoon Cumin
- salt as required
- 1 tablespoon Oil
- ¾ small spoon mustard seeds
- half and half small spoon urad dal
- 6 Curry leaf
- 1 Green chilly
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Clean the vazhaipoo as described in the link above and soak it in buttermilk until use, keep aside. Then dry roast the cumin seeds for a few minutes, until the aroma starts coming out, then grind it and make a fine powder.
-
Heat oil in a pan – add mustard seeds, urad dal and let it splutter. Then add curry leaves, green chillies, onion and garlic, moong dal and fry until the onion turns light brown.
-
Drain the buttermilk/water, then add vazhaipu, turmeric powder and fry for a minute. Then add water till it is submerged and let it boil and cook till the vegetable becomes soft. Fry for a few minutes until the moisture evaporates and the curry becomes dry and roasted. This may take 5-7 minutes, then add grated coconut, roasted cumin powder and stir well for 2-3 minutes. Switch off.
-
Serve hot with rice and sambar or any type of rice of your choice.
- You can also cook vazhaipu and moong dal in a pan with water. But I like pressure cooking. Moong dal should not be mushy, it should be hard but soft to the bite.
- Don’t forget to fry the moong dal, it gives a nice aroma.
- Amma always adds coconut only after closing any Poriyal because raw coconut does not have much cholesterol so she says it is better to use it raw as much as possible.
If you have any further questions about this Vazhaipu Poriyal Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter .
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📖 Recipe Card
Vazhaipu Poriyal Recipe | Method of Roasting Banana Flowers
Vazhaipu Poriyal is a healthy side dish made by frying banana blossoms with onions, spices, herbs and finishing with coconut. Vazhaipu Poriyal is a good alternative to regular vegetable Poriyal and is a must try at home. Learn how to make Banana Flower Stir Fry with step by step pictures.
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nutrition Facts
Vazhaipu Poriyal Recipe | Method of Roasting Banana Flowers
Quantity per serving (75 grams)
calories 171
Calories from Fat 45
% daily value*
thick 5 grams8%
saturated fat 2 grams13%
Trans Fat 0.01 grams
Polyunsaturated Fat 1 g
Monounsaturated Fat 2g
sodium 864 mg38%
potassium 163 mg5%
carbohydrates 24g8%
fiber 5 g21%
sugar 4 grams4%
protein 8 g16%
Vitamin A 253IU5%
vitamin C 108 mg131%
calcium 65 mg7%
Iron 3mg17%
*Percent Daily Values are based on a 2000 calorie diet.
