Vetri Vazhaipoo Rusi poriyal

Ingredients:-

• Vazha Koombu/Banana Flower – 1 banana florets. finely chopped
• Small shallots peeled---1/4 cup.
• Turmeric Powder –1 ¾ Tsp
• Chili red  –6
• Green chili – 1
• Dry coriander seeds---1 tsp.
• Jeera ---1 tsp.
• Pepper ---1/2 tsp.
• Curry leaves as needed
• Urad dhal – 1 Tsp
• Mustard seeds as needed
• Dried red chilli – 2
• Grated Coconut – 1/2 Cup
• Salt to taste
• Coconut Oil ----2 tbsp.
• Buttermilk ---1 cup.
• Asafetida---1/2tsp.
• Mustard seeds ----1/2 tsp.
• Curry leaves ----1/4 cup.   

           

Preparation:- 

• First clean vazha koombu / Banana Flower and soak in buttermilk/turmeric for 10 mins.
•  then cut it into fine and small pieces
• Dry roast the coriander and red chilies and powder it.
• Dry roast jeer and pepper and powder.
• Chop the shallots fine.
• Place a pan on the fire, Pour the coconut oil.
• When oil hot put in the mustard seeds. When it sputters add curry leaves, urad dhal and red chilies. –sauté for a few minutes.
• Add the shallots and fry, when color changes.
• Transfer the chopped vazha koombu / Banana Flower into it[without the liquid].
•  Then add green chili cut it into fine.
• add, salt to taste and  turmeric powder,
• Add powdered chili powder and coriander powder.
• Add powdered jeera and pepper powder.
• Pour enough buttermilk to cook the banana flower.
• Close the lid and cook for approximately 10 to 15 min on medium flame
• Open the lid and sauté till all buttermilk evaporated and flower cooked.
• Add fresh coconut and sauté for a min.
• Remove and plate.
• Tasty vazha koombu / Banana Flower stir fry is ready to serve
• Serve with hot rice and any gravy or rasam.
• Kitchen tips.

.   1 Freeze bananas without their skins (because they’re a hack to peel when frozen) for using in shakes and sweets.
    2 Citrus fruits, tomato, cheese and chocolate all taste best at room    temperature.

3 Before chopping chilies, rub your hands with Veg oil to prevent them from absorbing the chili oils.

Chef ramaa shanker .

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