Friday, October 10, 2014


#VazhaipooCarrotStirFry : The food we consume can be categorized under six tastes. They are sweet, sour, bitter, pungent [ spicy ], astringent, salty. Our Tamil food contain these six tastes.
The astringent taste is known as #thuvarppu [ துவர்ப்பு ] in Tamil. Only a very few food has astringent taste. The best example is #Vazhaippoo. Vazhaipoo is called #Bananaflower or #bananablossom in English.

Many people do not like to consume vazhaipoo as it tastes astringent. Here in this recipe, carrot has been included to camouflage the taste of vazhaipoo. Now to the recipe:

Vazhaipoo Carrot Poriyal [ Banana flower carrot stir fry ]

Ingredients :
1 cupVazhaipoo chopped
1/4 cupCarrot grated
3 TspCoconut scraping
1/4 cupOnion chopped
2 pinchesTurmeric powder
6 or 7Curry leaves
1 or 2Red chilly
1/2 TspMustard Seeds
1/2 TspBlack gram split
1/2 TspSalt
1 TspOil

Method :
Remove the center unpalatable stem of each floret of vazhaipoo.
Chop nicely and keep them immersed in thin butter milk or water.

Heat a kadai on a stove with oil over medium flame.
Crackle mustard seeds and then add red chilly pieces & black gram split.
Roast until it turns golden color.
Then add turmeric powder, curry leaves and chopped onion.
Saute until onions become rosy.
Now drain water completely from the chopped vazhaippo and the add into the kadai.

Add grated carrot, enough salt and mix well.

Close and cook until vazhaippo is done.
Then add coconut scraping and toss well.

Transfer into a serving bowl.

A very tasty side dish for lunch! enjoy with rasam rice or sambar rice.
Vazhaipoo Carrot Poriyal [ Banana flower carrot stir fry ] Vazhaipoo Carrot Poriyal [ Banana flower carrot stir fry ]

Other interesting recipes you might like to try

vazhaopoo poriyal [ banana blossom stirfry ] vazhaopoo beetroot poriyal [ banana blossom beetroot stirfry ] vazhaopoo paruppu usili [ banana blossom paruppu masala curry ]