Vazhaipoo Paruppu Masala Curry

#VazhaipooParuppuUsili  #VazhaipooMasalaCurry : The basic tastes of food in Western countries are only four and they are Sweet, Salty, Sour and Bitter. But in our Tamil tradition and according to Ayurveda, the ancient Indian medicine there are six tastes. They are Sweet, Salty, Sour, Bitter, Pungent [ spiciness], #Astringent [ thuvarppu in Tamil ]. 
#Vazhaipoo - #BananaBlossom or #bananaflower is an excellent example for astringent taste.
Many people avoid consuming vazhaipoo because of its taste.
But daily we should try to include all six tastes in our food.

This curry of vazhaipoo with  paruppu - coconut masala takes away or rather makes its astringent taste slightly milder. Vazhaipoo loses its natural astringent taste because of coconut and dal in the masala. So if you prepare this curry the way it has been explained those who do not like would definitely become a fan of vazhaipoo.

Ingredients :
Vazhaipoo ( cleaned )                 : 6 to 7 bunches
mustard seeds                             : 1/2 tsp
urad dhal                                    : 1 tsp
turmeric powder                          : 1/4 tsp
oil                                              : 3 tsp

For masala :
coconut scrap                             : 4 tsp
red chilly                                    : 2
cumin seeds                               : 1 tsp
Fennel ( sombu )                         : 1 tsp
coriander seeds                           : 1/2 tsp
soaked thuvar dhal                      : 2 tblsp
soaked gram dhal ( channa dhal ) : 2 tblsp
onion                                          : 1 mediumsize
garlic                                          : 2 cloves
curry leaves                                : 10 to 12 (optional)

Coriander leaves ( cut pieces )     : 2 tblsp (optional)
salt                                             : 1/4 tsp

Method :

Grind coconut, red chilly, cumin, fennel, coriander, garlic, salt without water in a mixer grinder.
I did not add any water to grind. If needed add little water and grind well.
Now add onion and run mixie one or 2 rounds only.

Then add soaked dhal and grind coarsely.
Keep the ground masala aside.

If the prepared masala is watery then the curry takes longer time to dry up.

There is a short cut method to dry up the ground masala within a short time.
Keep a non stick tawa over a medium heat and add a tsp of oil.
Now transfer the masala over the tawa and spread evenly.

Then flip the other side and cook just to remove excess water.

[Note :It may break up while flipping the side. No problem!! Anyway we are going to crumble and then adding to cooked vazhaipoo. ]
Turn off the stove and let it be on tawa. 

Now keep a kadai on another burner over slow flame.
Add 3 tsp of oil and splutter mustard seeds.
Add urad dhal.
When urad dhal turns golden brown add a pinch of turmeric powder.
Then immediately cut vazhaipoo into small pieces as fast as you can and add.
Add salt, Saute for few seconds and close with a lid.
It will take around 2 to 3 minutes to get cooked.

Now transfer the masala from tawa to kadai and adjust salt.

Mix well and keep stirring.
If needed add 2 more tsp of oil to prevent the curry sticking to the base of kadai.
Keep stirring at regular intervals to completely dry up any water present and allow it to cook until it turns to golden brown color.


This curry takes a lot of time to dry up!!
When ready transfer into a serving bowl.
Garnish with coriander leaves.

A very good side dish for sambar rice and rasam rice.


It even goes well with curd rice.





Other recipes of vazhaipoo you might like to try

Vazhaipoo kuzhambu

Vazhaipoo koottu

Vazhaipoo adai

Vazhaipoo vadai

Vazhaipoo milagu ..

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