Vazhaipoo Poriyal Recipe

Ingredients for Banana Flower Dry Curry / Vazhaipoo Poriyal
1 medium Banana Flower
1 tbsp Butter Milk
1/2 tsp Turmeric powder
a pinch of sugar
1 tsp Tuvar dal or Mung dal
2 tbsp Coconut gratings
1/2 - 2 tbsp Gingely Oil
Salt to taste

Seasonings (1st part)
1/2 tsp Mustard seeds
1 tsp Urad dal
a pinch of asafoetida
1 Red Chilly, broken

Add
2 Green Chillies, slit
2 sprigs Curry Leaves
a small piece of Ginger, minced

Method:
1. Cook dal with 1/4 tsp turmeric powder and just enough water. It should be cooked, but not mushy, set aside.
2. Remove 2, 3 layers of the banana flower, break each flower, discard the hard pistil. Then, chop the flowers.
3. Boil some water, add turmeric powder, and chopped flowers and cook. When they have turned soft, add butter milk and salt; cook further. When the flowers are cooked, remove from fire, see that there is no water when removing from the fire.
4. Heat oil and seasonings (1st part) and when the dal turns brown, add the rest of the seasonings. Now, add cooked dal, stir fry till dry.
5. Add cooked flowers and cocout gratings. Fry further for 2-3 minutes more.

Serve hot.