November 16, 2011

Vazhaipoo Paruppu Usuli with Moong Dal ~ Banana blossom dry curry with split green gram

Firstly, thanks to all my blogger friends for their wonderful wishes on my 200th post and giveaway ! Another 15 days to go for the giveaway to end..

the 9th edition of Blog hop Wednesdays is here. I am paired with Rudra, who blogs @ Mom's Corner. I especially enjoyed browsing through the Recipe index, and finally zeroed down to her version of Vazhaipoo Paruppu usuli. This is a classic Tamilnadu treat, and Rudra has also explained quite well on how to clean and obtain cookworthy banana blossoms in her post itself. But the twist to this I have given is to use moong dal instead of Toor Dal / channa dal that is generally used and also the method I used to make this an almost zero oil  dish, and this goes very well with Vathal Kuzhambu or even Onion Sambhar. I loved this with Poricha Rasam (another of my comfort foods), and it was a very comforting lunch we had for Sunday. I hope you would also enjoy this version of Vazhaipoo Paruppu Usuli (loosely transalated as Banana Blossom stir fry with lentils). 

This dish goes to the following events: 
Check out other moong dal recipes here and dry curries / stir fry hereLet's now get to the recipe..

Prep time : 10 mins (apart from prep time of banana blossoms). Cook time : 15 mins. Serves : 2
  • Prepared Banana blossoms - 1 cup
  • Moong dal / split moong dal - 3/4 cup
  • Turmeric - a pinch
  • Grated coconut - 1 tsp (opt.)
  • Salt - to taste
  • Oil - 1 tsp
  • Mustard seeds - 1 tsp
  • Red chilli - 1 no.
  • Asafoetida - a generous pinch
  • Curry leaves - few
1) In a large pot, boil the chopped banana blossoms with a pinch of salt till tender (takes approx 10 mins). Drain thoroughly.
2) Meanwhile, wash the moong dal. Add 2 cups of boiling water to the dal and cover for 10 - 15 mins.
3) Drain the dal and put in a colander (steamer). Pressure cook with no added water for 2 whistles. Cool.
4) The dal would have been just cooked (soft, but not mushy) - it should be dry and firm to the touch - just like the moong dal consistency in my post on Moong Dal Seekh Kebab
5) In a pan, add oil and prepare the tempering with mustard, curry leaves, red chillies and asafoetida. Add a pinch of turmeric and stir well. 
6) Now add the boiled banana blossoms, salt and stir well. Then add the granulated and slightly mashed up cooked dal. Stir again for a minute or two to evaporate any more moisture. Add green coriander and grated coconut. 
7) Serve with Rasam or Sambhar and rice for a heavenly delicious saatvic meal :-)


  1. Looks really great!!.. It's almost like moongdaal usli that we make

  2. I love moong beans a lot...and its a nice way to prep a paruppu usili....will def give it a try!!!

  3. This recipe is new for me but its really healthy and tasty.

  4. Loe parippu usali, vazaipoo is what i don't get always, such a healthy dish

  5. I love eating banana blossoms only when some one cleans it for me. it is such a pain. Love eating vadai especially. Loved the addition of moong dal.

    Ongoing Events :Winter Carnival and
    Let’s Cook : Mughlai Cuisine

  6. Looks great! reallyhealthy too! thanks for linking to my event! Also, check out the Leibster Award I've passed on.. :)
    Kavi | Edible Entertainment
    Ongoing event: Healthy Lunch Challenge

  7. Healthy and Super delicious Usili.Luks yumm and tempting.Luv it.

  8. nice and healthy combo looks tasty

  9. Looks super delicious and absolutely healthy,thanks for sending Kalyani.

  10. delicious dear...You have made this perfectly..Will surely give it a try..

    Do visit my blog too

  11. Looks great Kalyani and I love this especially with vatha kuzhambu or mor kuzhambu. Send some across please.

  12. Nice dish not tried before.

  13. very delicious poriyal..looks yummm

  14. Never tried anything with Bannana Blosom..infact we dont get it here wonder wat the taste wud b like....though it does look attractive:)

  15. Looks like a interesting dish as i have not prepared this earlier

  16. I'd love to have a taste of your dish. I like the color a lot, so warm and bright. Thank you so much for contributing to MLLA.


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