Vazhaipoo (banana flower/blossom)-1
onions- 2 medium sized
green chilli -1 slitted
coconut milk- 3/4 cup( If using canned coconut milk just use 4 tbsp)
chilli powder- 1 tsp or acc to taste
coriander powder- 1 tsp
jeera powder- 2 tsp
oil – 4/5 tsp
salt to taste
Wash the whole blossom in water and start peeling the outer purple layers and the flowers inside them.
Keep on peeling the layers. The color of the purple cover will change to a pale hue and the flowers will become more tender as you reach the inner part.
Collect these tender flowers and keep peeling the layers till whole blossom becomes small enough to hold in ur palm.
Slit the blossom vertically into two.
Soak the blossom and the flowers in yogurt water to pervent it from turning brown.
Heat oil in a pressure cooker/pan and fry the chopped onions and green chilli. When the onions turn transparent add chilli,coriander and jeera powders. Fry for a minute and add the coconut milk and 1/2 cup of water to it.
When the coconut milk boils add the banana blossom along with the tender flowers. Check salt and pressure cook for one whistle.
Serve hot with rice.
Cleaning the flower takes time and will make ur nails dirty. Apply yogurt or cooking oil or wear gloves in ur hands and clean them.
The peeled flowers before the tender stage can be used to make poriyal.
You can make mushroom and cauliflower kuzhambu too by follwing the same method.