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.
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.
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.
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