INGREDIENTS:
Vazhaipoo /
Banana flower - 1 small
Toor dhal - 1/2 cup
Onion - 1 chopped lengthwise
Tomato - 1 cut into pieces
Sambar powder - 1 tsp
Turmeric powder - 1/4 tsp
Tamarind - a small ball size
Butter milk - 1 cup
Salt - as needed
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Asafoetida - a pinch
Curry leaves - few
Lets see how to clean the Vazhaipoo / Plantain flower.
* Remove the outside petal and once you removed you can see the bunch of florets inside the petal.
* Take the floret one by one and remove the stamen and the small white petal along with that as shown in the pic. Remove stamen and the small white petal from all the florets and keep aside. Keep the butter milk ready aside. Cut the florets into pieces and soak it in the butter milk for 30 mins.
Soak tamarind in a cup of water and extract the juice. Keep aside.
Pressure cook toor dhal in a cup of water and mash it well with whisk. Keep aside.
Heat oil in a kadai, spluttter mustard seeds, add fenugreek seeds and asafoetida. Add curry leaves. Add chopped onions and fry till get transparent. Add tomato pieces and just saute for a min. Drain plantain florets and add in the kadai. Fry for a min and add the tamarind juice. Add sambar powder, turmeric powder and salt. Cook for 15 to 20 mins till the florets get cooked.
Add mashed toor dhal and allow to boil. Add tsp of gingelly oil before you turn off the stove.
Vazhaipoo Sambar ready.
TIPS:
Soak florets always in the butter milk to avoid the florets to get black.
Grease your palm with oil before you start to peal the petals. It will avoid to get strain on your hands.
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