Vazhaipoo Podimas Recipe - Banana Flower Poriyal/ Sabzi

Step 1: To Begin making the Vazhaipoo Podimas/ Poriyal Recipe, first prep the banana flower

Step 2: The banana flower needs to be pruned well

Step 3: The first step is to have a bowl filled with water and 3 tablespoons of yogurt/ dahi

Step 4: Mix well

Step 5: We will be pruning the banana flower and adding it to the chaas water so it does not get black

Step 6: Grease your fingers and palms with oil, so the banana stem flower does not darken your nails and hands too

Step 7: Separate the edible flower part which looks whitish yellow by removing the purple petals one bye one

Step 8: The next step is to remove the middle bud/ stem from the flower

Step 9: You will find the two parts of the flower that is shown in the above picture

Step 10: Remove the one which is pointed in the picture

Step 11: These don't cook well

Step 12: Once done, keep placing the Vazhaipoo/ banana flower in the buttermilk

Step 13: Once you have all the flowers pruned, you can chop them

Step 14: Discard the water

Step 15: Ensure the remaining ingredients are ready as well

Step 16: Heat oil in a pan; add the mustard seeds and urad dal

Step 17: Allow it to crackle and the dal to turn crisp and golden brown

Step 18: Once done, stir in the curry leaves, green chillies and the chopped baby onions

Step 19: Saute the onions, until softened

Step 20: Once the onions have softened, add the coconut, turmeric powder and the chopped Vazhaipoo/ banana flower

Step 21: You can add a few tablespoons of the buttermilk water, salt and cover the pan and cook the Vazhaipoo Poriyal until it is soft

Step 22: Once the Vazhaipoo Podimas/ Poriyal is cooked, stir fry on the open to evaporate any excess water

Step 23: Check the salt and adjust according to taste

Step 24: Turn off the heat and transfer the Vazhaipoo Podimas/ Poriyal to a serving bowl

Step 25: Serve Vazhaipoo Podimas/ Poriyal Recipe along with Steamed rice, Chettinad Style Poondu Rasam andKeerai Masiyal for a wholesome lunch

Step 26: It makes a perfect Indian lunch for diabetes as well