Vazhapoo Porial

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 - Plantain flower
  • 50 g - Toor Dal
  • 1 - Spanish red onion, medium
  • 3 or 4 - Dried red chillies
  • 1/2 tbsp - Cumin seeds
  • 1/8 tbsp - Turmeric powder
  • Salt to taste
  • For seasoning: Oil, mustard seeds, Urad Dal 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.