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50 g -
1 - Spanish red onion, medium
3 or 4 -
Dried red chillies
1/2 tbsp -
1/8 tbsp -
Salt to taste
For seasoning: Oil, mustard seeds,
and Curry leaves.
How to Make Vazhapoo Porial
Clean the plantain flower, by removing the outer sheath and the central part.
While cleaning, try not to separate each floret.
Cut into small pieces and immerse them in cold water to avoid browning.
Drain the water from the cut flower and then mix it with the tuvar dal.
Keep it in the fridge for a few hours, preferably overnight.
The next day, heat oil in a non-stick pan. Add mustard seeds.
When it splutters, add the urad dal, dried chillies and curry leaves.
Add the plantain flowers along with the soaked and drained tuvar dal.
Add the cut onions, cumin seeds, turmeric and salt also.
Cover and cook till done, stirring in between.
When it's 3/4th done, remove the lid and let all the water evaporate.
This can be served with rice and vatha kulambu.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.