1 small banana flower (vazhapoo)
1/2 cup Bengalgram dal
1/2 cup Red gram dal
Salt to taste
Bit of asafoetida
Few curry leaves
1/2 tsp mustard seeds
Soak the dals for 1 hour. Take out the red cover, remove each petal of the flower and pull out the thread like strand from the center. Cut it into small pieces and keep them soaked in some water. Cook it with little water till it gets soft. Keep aside.
Grind the dals together to a coarse paste.
Heat oil, add mustard seeds, curry leaves and when it splutters, add the dal paste, salt and asafoetida. Cook till you get seperate grains of the paste and the colour starts changing. Keep stirring it else it will get stuck to the pan.
Add the cooked banana flower and mix well. Serve with rice.
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