Vazhai Poo (banana blossom) Paruppu Usli

As usual my husband and I pushed the cart through the aisles as I picked vegetables examining them as if I had microscope embedded in my eyes. And lo! I spotted the Vaizhai poo gingerly sitting on the shelf in the Korean market and I couldn’t help day dreaming. Mom made paruppu usli that I last tasted 2 years back still lingered in my tongue. Immediately I decided the menu for Sunday even as Mahesh warned me of the work involved. Yeah… he is really good at warning, though not equally good at helping.

It is a little consuming recipe but rewarding. My motivation to make this is Mahesh. It is all worth when I see him enjoy his meal.

As I started preparing my favorite dish, I took some pictures and decided to post the recipe that was passed on through generations in the family. So here we go…

Ingredients
Banana blossom – 1 medium size
Thur dhal (Thoram paruppu) cup
Channa Dhal (kalla paruppu) – ½ cup
Dry chilies – 2
Asefotida – a pinch
Salt – to taste
Mustard seeds – to season
Cooking Oil

Pre-preparation

1. Soak Toor and Channa dal for at least one hour. Makes it easier for grinding

2. Separating the florets:

1. Apply little oil (I use sesame oil) on both the hands to avoid sticking while separating the flowerlets
2. Remove the cover of the plantain flower one by one. Remove and hold the bunch of florets in your hand and brush on the top of the bunch. This will make the stamen visible
   
   
   
   
   
   
   
   
   
3. Remove the main stamen alone (refer to the picture) and cut the bunch into small pieces
   
   
   
   
   
   
   
   
   
   
   
   
   
4. Soak them in water mixed with turmeric powder to prevent the flower from turning black














5. Continue removing the covers of the flower one by one till you reach the heart (middle) of the flower. This part of the flower can directly be chopped without having to remove the stamen.
   
   Phew! the most tedious part of the work is done!
   

Method
Add a little salt and cook the chopped florets until it becomes soft. Keep aside.
Grind the soaked dal and dry chilies coarsely (add as little water as possible)
Add Asefotida and a little salt to the dhal
Cook the dal. I pressure cook it up to three whistles
Take oil in a deep pan. Add mustard seeds and wait till it splutters and then add the cooked dal.
Fry the dhal till it separates. Try doing this in low flame. This takes some time but is the important for good texture and taste of the usli
Once the dal separates, add the cooked florets and mix well. Fry for couple of minutes and your usli is ready
Serve it with rice or roti. I love the combination of this with rice and more kuzhambu.

Variations:

The banana blossom can be substituted with other vegetables like cluster beans, beans, cabbage etc.

Nutritious Value:

The most nutritious herbal flower, it is rich in vitamins, minerals, essential amino acids and other nutrients that are needed to keep our body disease free and healthy. It is believed to be an excellent source of antioxidants and tannins. Antioxidants are chemicals known to help prevent cancers and combat aging and tannins have been reported to prevent bladder and urinary tract infections in women. Source: http://www.patentstorm.us/patents/6180160-description.html