Easy Recipe for Vazhaipoo Poriyal / Valaipoo Poriyal – Banana Flower – Banana Blossom Stir-Fry. Detailed recipe video explaining how to clean, cut and store Vazhaipoo.
Here are the other recipes on the site using Vazhaipoo / Banana Flower Vazhaipoo – Banana Blossom Recipes Banana Blossom is a rich source of Potassium and Vitamin A and E. Its also rich in fiber making its benefits so compelling to have it regularly. Here is the Video of how to make Vazhaipoo Poriyal Recipe, Banana Flower – Banana Blossom Stir Fry
How to clean and prep banana flowers / banana blossoms I have used a small head of banana blossom today for this recipe. The banana blossoms needs to be cleaned well before it can be cooked with. Cleaning the banana blossom may stain your fingers. The black sap that comes from the florets may leave stained fingers and clothes. Apply oil to your hands before cleaning. If you remove the reddish leaves, there will be yellow tipped florets that we will be cooking with. These are soon to be bananas. The florets needs to be cleaned though.
Remove each floret and pull the stick like pistil with a bulgy top to the right. This is very bitter and inedible, When you pull the pistil to your right, the calyx (the small, thick, light pink color petal like thing) will come out. Remove that too.
Remove the pistil and calyx and discard. They are inedible. We will be cooking with the florets.
After removing 5-6 layers of the maroon leaves, the florets inside will be very young. They need not be cleaned. They can be used as such. The inner hearts are also edible. They can be cut and used.
Take a bowl and add water to it. Add a tablespoon of plain vinegar to the bowl. Finely Chop the vazhaipoo / banana blossom. Add the chopped blossoms immediately to the water-vinegar mixture. Many people in India use buttermilk. But I have found that vinegar + water solution keeps the florets from becoming bitter and more effective. You can keep this in the fridge and use it the next day. Drain the water completely and wash once to remove the vinegar before using.
Here is how to do Vazhaipoo Poriyal – Banana Flower / Banana Blossom Stir-Fry Recipe Heat Indian sesame oil in a pan and add in the mustard seeds, cumin seeds, curry leaves, red chillies and green chillies. Saute for a few seconds. Let the mustard seeds crackle.
Add in the chopped onions and saute till the onions are soft. I like to add a lot of onions as the onions tend to cut the bitterness of the Vazhaipoo / Banana Flower a little and also is very tasty in this stir fry. So use a lot of onions.
Once the onions are soft, add in the turmeric powder, red chilli powder and asafoetida. Saute for a few seconds.
Drain the Vazhaipoo / Banana Flower and wash once to get rid of the residual vinegar from the Vazhaipoo. Drain Completely. Add in the drained Vazhaipoo to the pan.
Saute on a low flame for 7-8 minutes. The Vazhaipoo / Banana Flower will shrink in size. Add in the salt and the fresh shredded coconut. Saute briefly for a minute. A note on salt: Always add the salt at the end while making the Vazhaipoo Poriyal recipe. Adding salt in the beginning to the Vazhaipoo makes it very bitter.
Serve the Vazhaipoo Poriyal – Banana Flower / Blossom stir fry along with rice.
A very healthy Vazhaipoo Poriyal, Banana Flower – Banana Blossom Stir Fry is ready.
You can even make a fantastic Vazhaipoo Oothappam or Dosai with the Vazhaipoo Poriyal. It tastes so delicious. Here is the video of how to make Vazhaipoo Uthappam
For Prepping Vazhaipoo – Banana flower/blossom
1 head of Vazhaipoo – Banana flower 1 tablespoon Plain Vinegar Little oil for applying on hands
For making Vazhaipoo Poriyal – Banana Blossom Stir Fry
2 Tablespoon Indian Sesame Oil 1/2 Teaspoon Mustard Seeds 1/2 Teaspoon Cumin Seeds 2 Sprigs Curry Leaves 4 Dried Red Chillies 2 Green Chillies, Slit 1.5 Cups Onions, Chopped 1/2 Teaspoon Turmeric Powder 1/2 Teaspoon Red Chilli Powder 1/4 Teaspoon Asafoetida 3/4 Teaspoon Salt 1/3 Cup Fresh Shredded Coconut
Here is how to make Vazhaipoo Poriyal / Valaipoo Poriyal – Banana Flower – Banana Blossom Stir-Fry.
- Clean and Prep the Vazhaipoo – Banana Flower. Set aside.
- Heat Indian sesame oil in a pan and add in the mustard seeds, cumin seeds, curry leaves, red chillies and green chillies. Saute for a few seconds. Let the mustard seeds crackle. Add in the chopped onions and saute till the onions are soft. I like to add a lot of onions as the onions tend to cut the bitterness of the Vazhaipoo / Banana Flower a little and also is very tasty in this stir fry. So use a lot of onions.
- Once the onions are soft, add in the turmeric powder, red chilli powder and asafoetida. Saute for a few seconds. Drain the Vazhaipoo / Banana Flower and wash once to get rid of the residual vinegar from the Vazhaipoo. Drain Completely. Add in the drained Vazhaipoo to the pan.
- Saute on a low flame for 7-8 minutes. The Vazhaipoo / Banana Flower will shrink in size. Add in the salt and the fresh shredded coconut. Saute briefly for a minute.
- Serve the Vazhaipoo Poriyal – Banana Flower / Blossom stir fry along with rice.
Notes
A note on salt: Always add the salt at the end while making the Vazhaipoo Poriyal recipe. Adding salt in the beginning to the Vazhaipoo makes it very bitter.
Author: Suguna Vinodh
Prep Time: 20m
Cook Time: 20m
For Prepping Vazhaipoo – Banana flower/blossom
1 head of Vazhaipoo – Banana flower 1 tablespoon Plain Vinegar Little oil for applying on hands
For making Vazhaipoo Poriyal – Banana Blossom Stir Fry
2 Tablespoon Indian Sesame Oil 1/2 Teaspoon Mustard Seeds 1/2 Teaspoon Cumin Seeds 2 Sprigs Curry Leaves 4 Dried Red Chillies 2 Green Chillies, Slit 1.5 Cups Onions, Chopped 1/2 Teaspoon Turmeric Powder 1/2 Teaspoon Red Chilli Powder 1/4 Teaspoon Asafoetida 3/4 Teaspoon Salt 1/3 Cup Fresh Shredded Coconut
Here is how to make Vazhaipoo Poriyal / Valaipoo Poriyal – Banana Flower – Banana Blossom Stir-Fry.
- Clean and Prep the Vazhaipoo – Banana Flower. Set aside.
- Heat Indian sesame oil in a pan and add in the mustard seeds, cumin seeds, curry leaves, red chillies and green chillies. Saute for a few seconds. Let the mustard seeds crackle. Add in the chopped onions and saute till the onions are soft. I like to add a lot of onions as the onions tend to cut the bitterness of the Vazhaipoo / Banana Flower a little and also is very tasty in this stir fry. So use a lot of onions.
- Once the onions are soft, add in the turmeric powder, red chilli powder and asafoetida. Saute for a few seconds. Drain the Vazhaipoo / Banana Flower and wash once to get rid of the residual vinegar from the Vazhaipoo. Drain Completely. Add in the drained Vazhaipoo to the pan.
- Saute on a low flame for 7-8 minutes. The Vazhaipoo / Banana Flower will shrink in size. Add in the salt and the fresh shredded coconut. Saute briefly for a minute.
- Serve the Vazhaipoo Poriyal – Banana Flower / Blossom stir fry along with rice.
Notes
A note on salt: Always add the salt at the end while making the Vazhaipoo Poriyal recipe. Adding salt in the beginning to the Vazhaipoo makes it very bitter.
Author: Suguna Vinodh
Prep Time: 20m
Cook Time: 20m
Find it online : https://www.kannammacooks.com/vazhaipoo-poriyal-recipe/
Chinna Vengayam Chutney recipe made South Indian Tamil Style. Small Onion Chutney for idli and dosa. Vengaya chutney made without tomatoes. Recipe made with Indian Shallots / Sambar Onions. Recipe with step by step pictures.
Chinna Vengayam chutney / Small Onion (shallots) chutney is an all time favorite for breakfast at home along with idli or uthappam. It also pairs so well with chapati. Whenever we used to travel, chapati with onion tomato thokku or this plain small onion chutney is what mom would pack. Chutney smeared rolled up chapatis are so so delicious. I like to make it a little spicy. There are very few ingredients in this recipe. The only thing that takes time is peeling the shallots. I like to add a little bit of regular onions to the chutney as it adds a very faint sweetness to the chutney. So now lets see how to make Chinna Vengayam Chutney , Small Onion Chutney for Idli and Dosai.
Here are other recipes from the site using onions. Onions, Small Onion / Shallots Recipes
The main ingredients for this Chinna Vengayam Chutney is small onions / Indian shallots. Indian shallots are also referred to as Sambar Onions. We will also need few cloves of garlic and regular onions for making this chutney. The regular onions gives the dish a very faint sweetness that compliments the spicy chillies so well. The onions also provide body to the chutney. If the shallots are small, keep it as is. If the shallots are big, then roughly chop them so the shallots cook evenly.
Here is the video of how to make Chinna Vengayam Chutney , Small Onion Chutney for Idli and Dosai Recipe
Heat Indian sesame oil / gingely oil in a pan and add in the chillies. I add a combination of regular Guntur chillies and a couple of byadagi chillies. The Byadagi chillies adds a very nice colour to the chutney. If you do not have the byadagi chillies, you can omit it and add only the regular dried red chillies. Saute for a few seconds only. Chillies burn fast. Just cook for a few seconds and once the chillies are plump, remove it from heat immediately. Set aside the chillies on a plate to cool.
To the same pan, add in the small onions, roughly chopped regular onions and garlic. Add in the salt. The salt will help the onions sweat and will cook it faster.
Add in a marble size tamarind.
Saute for about 6-7 minutes on a medium flame.
The onions will slowly start to char and brown.
Once the onions are brown, remove from heat and set aside to cool a bit.
Grind the onion mixture to a smooth paste. Grind it along with the roasted chillies. Do not add any water while grinding. I recommend two Indian brand mixie which are heavy duty and does a wonderful job in the kitchen. Panasonic Mixie – 550 Watts and Bosch Mixie 1000 Watts . Do check the links online to buy.
Grind to a smooth paste. Set aside.
Now we will temper the Chinna Vengayam Chutney / Small Onion Chutney. Heat Indian sesame oil / gingely oil in a pan and add in the urad dal. Let the urad dal slightly change colour to golden. Add in the mustard seeds, dried red chillies, curry leaves and the asafoetida.
Add in the ground onion paste.
Wash the mixie with quarter cup of water and add it back to the pan.
Add half a teaspoon of powdered jaggery to the chutney. I like to add jaggery along with tamarind as it nicely rounds the flavour of the chutney.
Saute for a couple of minutes until the consistency of the chutney is thick. Since the onions are already cooked, do not cook the chutney for a long time.
Serve the chutney with idli , uthappam or set dosa .
Make a huge batch of chutney as everyone would go for seconds and make sure to steam extra idlies.
Main Ingredients for the Chinna Vengayam Chutney
- 1 tablespoon Indian sesame oil
- 1 cup small onions / Indian shallots
- 1 cup regular onions, roughly chopped
- 8 cloves garlic
- 3/4 teaspoon salt
- 1 marble size tamarind
- 6 dried red chillies (guntur variety)
- 2 byadagi red chillies (optional)
- 1/4 cup water
Tempering for the Chinna Vengayam Chutney
- 2 teaspoon Indian sesame oil / gingely oil
- 1/2 teaspoon split urad dal
- 1/4 teaspoon mustard seeds
- 4 dried red chillies (gundu variety)
- 2 sprigs curry leaves
- 1/4 teaspoon asafoetida
- 1/2 teaspoon jaggery (optional)
Main Procedure for making Chinna Vengayam Chutney / Small Onion Chutney.
- Heat Indian sesame oil / gingely oil in a pan and add in the chillies. I add a combination of regular Guntur chillies and a couple of byadagi chillies. The Byadagi chillies adds a very nice colour to the chutney. If you do not have the byadagi chillies, you can omit it and add only the regular dried red chillies. Saute for a few seconds only. Chillies burn fast. Just cook for a few seconds and once the chillies are plump, remove it from heat immediately. Set aside the chillies on a plate to cool.
- To the same pan, add in the small onions, roughly chopped regular onions and garlic. Add in the salt. The salt will help the onions sweat and will cook it faster. Add in a marble size tamarind. Saute for about 6-7 minutes on a medium flame. The onions will slowly start to char and brown. Once the onions are brown, remove from heat and set aside to cool a bit.
- Grind the onion mixture to a smooth paste. Grind it along with the roasted chillies. Do not add any water while grinding. Grind to a smooth paste. Set aside.
Now we will temper the Chinna Vengayam Chutney / Small Onion Chutney.
Heat Indian sesame oil / gingely oil in a pan and add in the urad dal. Let the urad dal slightly change colour to golden. Add in the mustard seeds, dried red chillies, curry leaves and the asafoetida.
Add in the ground onion paste. Wash the mixie with quarter cup of water and add it back to the pan. Add half a teaspoon of powdered jaggery to the chutney. I like to add jaggery along with tamarind as it nicely rounds the flavour of the chutney.
Saute for a couple of minutes until the consistency of the chutney is thick. Since the onions are already cooked, do not cook the chutney for a long time.
Serve the chutney with idli, uthappam or set dosai.
Author: Suguna Vinodh
Prep Time: 15m
Cook Time: 15m
