Saturday, August 15, 2009

Plantain Flower Kootu ( Vazhai poo kootu)

I keep my cooking very simple with not much add-ons. Mostly I prefer to stick to traditional menus. Plantain flower poriyal and vada are commonly prepared but not many make kootu with vazhaipoo. Plantain flower kootu is very tasty and delicious. Though it is a bit time consuming to remove the style and clean the flower, I make it a point to cook plantain flower at least once in a week as it is rich in dietary fiber. Today we will learn how to make plantain flower kootu/vazhaipoo kootu following this easy recipe.

vazhaipoo kootu-plantain flower kootu

Vazhaipoo Kootu Recipe-Plantain Flower Kootu

Vazhaipoo Kootu-Plantain flower kootu

 Prep Time : 20 mins
 Cook Time : 20 mins 
 Serves: 4-5
 Recipe CategorySide Dish-Kootu Recipes
 Recipe CuisineSouth Indian-Tamil Brahmin
 Author:

   Ingredients needed

   Plantain flower-1
   Tur dal-1/4 cup
   Tamarind -small gooseberry sized ball
   Turmeric Powder -1/4 tsp
   Channa (chick peas) -handful or 1/4 cup
   Salt to taste

   Fry and grind

   Channa dal or bengal gram-1 tbsp
   Coriander seeds-1 tbsp
   Red chillies-4
   Raw rice -1 tsp
   Coconut -3 tbsp

   For the seasoning

   Oil -2 tsp
   Mustard -1/2 tsp
   Asafoetida/hing- a pinch
   Curry leaves-little


Preparation

Remove the style and the small white cover from the flower (shown in the picture below). Check out my detailed post on how to clean plantain flower. Cut banana flower finely. Keep it in diluted buttermilk to prevent discoloration.

Remove from buttermilk, rinse and pressure cook for 3 whistles adding turmeric powder, little water and salt needed.

Pressure cook tur dal for 3 whistles or until soft. Mash it well and keep it aside.

Soak channa overnight and pressure cook with a little salt along with dal, keeping it in a small bowl separately.

Soak tamarind in hot water, extract the juice and discard the pulp. (around 1 cup)

Fry the ingredients mentioned under "fry and grind" in a tsp of oil, adding coconut at the end. Then grind it to a smooth paste adding little water.

Vazhaipoo Kootu-Plantain flower kootu
Method

Now we have cooked plantain flower, cooked dal and channa and the ground paste ready. We will proceed to make vazhaipoo kootu.

Heat 2 tsp of oil in a kadai, add mustard seeds, when it splutters, add hing and curry leaves.

Then add the cooked banana flower and the tamarind extract.

Boil well until the raw flavor of the tamarind goes.

Then add the cooked tur dal, cooked channa, ground paste and boil for a few more minutes on medium flame.

Turn off the heat and garnish it with finely chopped coriander leaves. Serve hot with rice or as an accompaniment to rice.

Do check my

Vazhaipoo Paruppu Usili 

Vazhaipoo Poriyal

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!


9 comments:

  1. Thank you! Going to try it soon, but you should specify that the flowers soaked in buttermilk should be pressure-cooked only in a stainless steel pressure cooker (as opposed to an aluminum), as buttermilk is acidic and acids will dissolve part of the aluminum of the pressure cooker into the food, causing aluminum poisoning. Aluminum is abundantly present in nature and it will be filtered by the kidneys. However, if it is too much, it will deposit in the organs, making it past the blood-brain barrier and causing problems such as multiple sclerosis.

    ReplyDelete
  2. I have never liked the bitter taste of vazhaipoo. but tried this recipe and was amazingly good and tasty. thanks for posting it.

    ReplyDelete
  3. Can i substitute chana dal in place of tur dal & chana and make like pulikootu.

    ReplyDelete
  4. I tried it few days back and it turned out to be too tasty. Your recipes are good and the steps are very clear. I refer your recipes often. I have tried some of your recipes which have comeout well. Iam also learning many tips then and there from your site. Thank you very much. Keep going with your great work.one doubt. Whether soaking vazhaipu in butter milk will add taste or only to prevent colour changing?

    ReplyDelete
    Replies
    1. Thank Aaradhana for your kind words. Soaking vazhaipoo in buttermilk is just to prevent discoloration.

      Delete
  5. Pl do tell me if I can use moong dal instead of food dal

    ReplyDelete
    Replies
    1. Tur dal is more tasty in the dish. You can use a mix of tur dal and moong dal. That also tastes good.

      Delete
  6. We are regular users of vazhai poo but have never made kootu. Thank you for the recipe. It turned out good.

    ReplyDelete

Thank you for dropping by my blog.Hope you enjoyed reading the recipes.Your feedback and comments are appreciated. Comments with links to external sites will be deleted.