Monday, September 22, 2008

Vazhai poo poriyal - Curry with Plaintain flower

Many of the foreigners do not really know that the flower of the plaintain can also be used to cook.They wonder what we can do with the flower. I think they will be surprised if they know about the varieties of recipes, that Indians do with this flower.
Here is one such simple side dish with the plaintain flower.


  • Vazhaipoo(Plaintain flower)- 1 small size
  • Curd-2 tablespoon
  • Red chilli-2 or 3
  • Mustard leaves-1 teaspoon
  • Urad dal -1 teaspoon
  • Cumin seeds-1 teaspoon
  • Curry leaves-1 teaspoon
  • Grated coconut - 3 tablespoon
  • oil -2 tablespoon
  • Salt


  • Remove the petals of the flower and take only the florets inside.
  • Remove the stamen (stick like portion) and peel out the sheath like thing from each floret.
  • Now wash it in plain water and cut it into fine pieces.
  • Soak the cut florets in water with curd added to it.
  • After an hour just cook it in the same curd water with enough salt.
  • Do not overcook the florets.
  • Heat oil in another pan and add mustard to it.
  • When it splutters add cumin seeds, urad dal, curry leaves and then the red chillies.
  • When the red chillies slightly turn colour, just add the cooked florets after draining the excess curd water.
  • Switch off the flame after few seconds (when the poriyal becomes dry enough) and mix the grated coconut with the poriyal.
  • Serve it with any kind of rice.

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