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:
- Simona who is hosting this month’s edition of MLLA
- Bloghop wednesdays
- Kavi’s HCC – event by Smitha
- Sreevalli’s No Onion–No garlic event
- Priya’s event – CWS Moong Dal
- Only Curries – event by Pari
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 onMoong 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 🙂