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Home » ACCOMPANIMENTS » Vazhaipoo paruppu usili recipe

Vazhaipoo paruppu usili recipe

February 3, 2016 by Raks Anand 14 Comments /

Vazhaipoo paruppu usili
Paruppu usili with kadalai paruppu and vazhaipoo. When we have vazhaipoo less than needed, but have to make it more, then usili is best way to add volume. I have posted beans paruppu usili, the method is different in that, by steaming first and then crumble to add it along the veggies. When my MIL was here, she told we can make in kadai itself. I have heard cooking dal in kadai itself takes long time and needs more oil. But when you make in less quantity, this is best and quick way to make. I have never tried this before, so when I made last month, it was so easy and I did not add much oil too. For me this was perfect to make, not too much dal, just right for my family. So, when you too want to add less dal and make usili, you can try this way.

vazhaipoo-usili

Vazhaipoo paruppu usili recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time:  15 mins    |  Cook time: 20 mins     |  Serves: 4

Ingredients

Banana flower /Vazhaipoo – 1


Chana dal – 1/4 cup to 1/2 cup


Asafoetida – 1 pinch


sambar powder – 1 & 1/2 tsp


Turmeric – 1/4 tsp


Coconut, grated – 1/4 cup


Salt – As needed


Oil – 1 tbsp


To temper

Oil – 1 tsp


Mustard – 3/4 tsp


Urad dal – 1 tsp


Curry leaves – 1 sprig


Method

  1. Soak chana dal for 3 hrs. Before you touch the flower for cleaning,either use gloves or apply sesame oil on both of your hands thoroughly. This prevents your fingers and nails turning black and ugly! Separate the edible flower part by removing the petals one bye one.
  2. Vazhaipoo the florets behind the petals

  3. Hold a bunch and remove the two parts of the flower that is shown in the picture,they tend to not cook,so we remove it before cooking. Towards the middle part,they will be so tender,so no need to remove that,if you feel its tender.
  4. Hold bunch remove the unwanted parts

  5. Once you are done cleaning the florets, chop them finely and immerse and keep in water mixed with sour buttermilk/or curd,to reduce the blackening effect. Drain the soaked chana dal completely.
  6. 3-soak

  7. Transfer to the mixer with salt and asafoetida.  Grind coarsely.
  8. 4-grind

  9. In a kadai, add 2 tsp of oil and transfer the ground paste to it. Stir fry well. Initially it will be sticky, but as it gets cooked, it will get separated itself.
  10. 5-fry

  11. Add oil in between and keep frying. Once its cooked, it will resemble a crumble. Transfer to a bowl.
  12. 6-cooked

  13. Temper with mustard, urad dal and curry leaves in oil. Squeeze the excess water well from chopped banana blossom and add it to the kadai. Add sambar powder, turmeric and salt.
  14. 7-temper

  15. Mix well and cook covered in medium flame for 4 minutes or until done. Once cooked, make sure its, not watery. Stir for a minute in high flame if its watery.
  16. 8-cook

  17. Add cooked dal and grated coconut. Mix well.
  18. 9-ready

Notes

    • I used 1/2 cup dal, but last time used only 1/4 cup of chana dal. It was perfect for us and easy to prepare too. So add chana dal as needed.
    • Make sure you add salt carefully, as we add both in dal and the banana flower.
    • I have used sambar powder here while cooking the flower, you can also add red chillies and jeera while grinding the dal.
    • You can also add one onion after tadka and fry till transparent before adding the banana flower.

Serve as an accompaniment for rice. Best with mor kuzhambu.

vazhaipoo-paruppu-usili

Check out mor kuzhambu, cluster beans paruppu usili, vazhaipoo poriyal and vazhaipoo vadai
  
 

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Filed Under: ACCOMPANIMENTS, DRY CURRIES, HEALTHY COOKING, PORIYAL RECIPES

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Reader Interactions

Comments

  1. sujatha thamby

    February 3, 2016 at 10:06 am

    Raks,I do it this way but these days I do it in ceramic pan n it gets cooked in a jiffy …on time to pack lunch boxes….
    Yummy as always

    Reply
  2. sujatha thamby

    February 3, 2016 at 10:06 am

    Raks,I do it this way but these days I do it in ceramic pan n it gets cooked in a jiffy …on time to pack lunch boxes….
    Yummy as always

    Reply
  3. Nandini Manjunath

    February 3, 2016 at 10:29 am

    Ah,mouth watering.lo g time since I prepared.have to

    Reply
  4. Sridevi

    February 3, 2016 at 11:03 am

    Instead of sambhar powder, couple of red chillies can be soaked along with chana dhall and ground along.

    Reply
  5. Raks anand

    February 3, 2016 at 12:41 pm

    Exactly what I thought too, I tried in indolium kadai, non stick – Should try in ceramic 🙂

    Reply
  6. Raks anand

    February 3, 2016 at 12:42 pm

    Yeah I do that version too, meant to add in notes section, forgot! Will add 🙂

    Reply
  7. Torviewtoronto

    February 3, 2016 at 6:46 pm

    yummy combination

    Reply
  8. Sita Lavanya

    February 3, 2016 at 6:53 pm

    Hii raks,
    In my family everyone became super good fans of rakskitchen.my mom and my mil love the sambar powder you make.we usually don't prepare sambar regularly n don't make a stock of it.but after following the recipe in this blog,we are so much addicted to it that we make twice in every week.not only sambar powder I made makkan pwfa,badusha,jilebi,jhangri,idly batter,vada,vazalkkayi curry,brinjal curry with garlic..list goes in..oh my god..everything is so perfect in taste and my family members really enjoying eating all those.meal time has become so intersecting. A hearful thanks to you.very wonderful collection of recipes and everything is foolproof.iam very sure if they read properly and follow ur instructions n tips,restaurant food can be made in home.

    Reply
  9. mullai

    February 4, 2016 at 1:11 pm

    I always make like this ..but instead of sambar powder I grind red chillies along with the dal and fry it…
    The pictorial is very good..

    Reply
  10. kalai vani

    February 4, 2016 at 2:36 pm

    Can we replace chana dal with moong or masoor dal

    Reply
  11. Raks anand

    February 4, 2016 at 3:20 pm

    Thank you for your kind words 🙂

    Reply
  12. Raks anand

    February 4, 2016 at 3:21 pm

    You can try I think.

    Reply
  13. sangeetha jayrajan

    February 5, 2016 at 8:12 am

    How to select the good banana flower

    Reply
  14. Raks anand

    February 10, 2016 at 2:19 pm

    Just lift a petal to see if the first bunch is tight and not blackened. The petals should be tight and firm.

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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