VAZHAKOOMBU THORAN/UPPERI - VAZHAPOO PORIYAL

  
     This "Vazhakoombu Thoran or Vazhaipoo Poriyal" was made as fresh as "RIGHT FROM THE GARDEN INTO THE KITCHEN & THEN INTO THE PLATE". It all happened within a few minutes.  I had finished cooking and had gone to my backyard to throw away the wastes.  Just then I noticed these Banana Blossoms all fully shot up and withering.  No second thought plucked them, washed, cleaned and chopped it, the freshly plucked Vazhapoo ready for a Stir-fry. Vazhappoo Thoran/Upperi is a simple Kerala Style stir fry prepared with finely chopped Plantain Flower, usually seasoned with mild spices and condiments and finally topped up with few spoons of grated coconut.
     If you have a lot of patience and all the more if you are health conscious, then Plantain Flower/Banana Blossom/Vazhaipoo would prove fruitful for your meticulous effort. Vazhaipoo - Plantain Flower is rather one item usually neglected in most of the kitchen. You literally need some time and patience to clean and prepare Plantain Flower.  But according to me, it is not a messy job, except that you may get your hands stained due to the black sap in Banana Blossoms.  Rub your hands with some oil or use a glove before handling the blossoms.   
     Thoran/Upperi is a predominant Sadhya Item served along with various other dishes in a Kerala Sadhya(Banquet).  Various Vegetables like, Cabbage, Long Beans, French Beans, Snake Gourd, Bitter Gourd, Beetroot, Carrot, Spinach etc., can be cooked in this method. Even vegetables like Cabbage, & Carrot, Beans & Carrot or all three can be mixed together and prepared in the same way.
      Almost every part of a Banana Tree is useful. Bananas, the Stem and Banana Blossoms can be eaten, Banana Leaf can be used to serve, cook and decorate food & the Bark of the Banana Tree is used to make threads and papers. Plantain Flower/Banana Blossom is an edible part of Banana Tree.  Nutritious and equally tasty ingredient can be converted into to mouthwatering and nutritious dishes including  Vazhaipoo Vadai, Vazhaipoo Kola Urundai, Vazhaipoo Dosai/Adai, Vazhaipoo Poriyal, Vazhaipoo Kootu, Vazhaipoo Usili, Vazhaipoo Kuruma etc., Plantain Flower/Banana Blossom can be used in Salads, Soups and Stir-fries, even some Pad Thai recipes use Banana Blossoms in it.


Few other Thoran/Upperi which can be served in a Sadhya or a simple Lunch Menu:

• Cabbage Thoran
• Cabbage, Carrot & Beans Thoran
• Achinga Payar/Long Beans Thoran 
• Cheera/Spinach Thoran 
• Beetroot Thoran/Poriyal 
• Vendakka/Okra Thoran
• Pavakka/Bitter Gourd Thoran
• Cheru Payar Parippu/Yellow Moong Thoran
• Cheru Payar/Green Moong Thoran
• Padavalanga/Snake Gourd Thoran 
• Mathanga/Yellow Pumpkin Thoran 
• Vazhakoombu/Vazhapoo Thoran 
• Kovakka/Ivy Gourd Thoran

For more SADHYA RECIPES, click here...


Cuisine - Kerala (South India)
Course - Side dish
Spice Level - Low - Moderate
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 5 - 7 Minutes



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HOW TO MAKE  VAZHAKOOMBU THORAN/UPPERI - VAZHAPOO PORIYAL

VAZHAKOOMBU THORAN/UPPERI - VAZHAPOO PORIYAL

 

INGREDIENTS :

Plantain Flower/Banana Blossom - 1 Flower
Shallots - 4-5 Nos.
Garlic - 1-2 Cloves
Green Chillies - 2 Nos.
Turmeric Powder - 1/4 Teaspoon
Coconut - 2-3 Tablespoons
Salt - To Taste
Sugar - a Pinch

For Tempering :

Mustard Seeds - 1 Teaspoon
Bengal Gram/Urad Dhal - 1 Teaspoon (Optional)
Curry Leaves - 1 Sprig
Coconut Oil - 1 Tablespoon.


For HOW TO CLEAN PLANTAIN FLOWER/BANANA BLOSSOMS, Click here...

METHOD :

• Clean the Banana Blossoms, finely chop them and soak it in acidic water. 
• Drain and squeeze out the excess water from finely chopped Banana Blossoms
• Finely chop Shallots, Green Chillies & Garlic.
• Heat Oil in a pan, splutter Mustard Seeds, Bengal Gram/Urad Dhal and Curry Leaves.
• Add finely chopped Shallots, Green Chillies, Garlic and saute until Shallots turn translucent.
• Add in the Turmeric  Powder and give a quick stir, fry this on a very low flame for few minutes.
• Add chopped Plantain Flower/Banana Blossom along with a dash of Salt & a pinch of Sugar.
• Cover and cook briefly.
• Add in grated Coconut and mix well.
• Cook for a while on a low flame.
• Vazhakoombu Thoran/Vazhaipoo Poriyal can be served as a side dish for Rice.

NOTES :

• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding Garlic is truly optional.
• I have used Coconut Oil in the recipe, can use any other vegetable oil.