Thursday, February 10, 2011

Banana Flower Paruppu Usili

Prep Time: 15 min (except the peeling & chopping procedure of the flower)
Soaking Time - For dhals - 1 hr
Cooking Time: 20 min
Serves: 3 to 4

  1. Banana flower (peeled & chopped finely) - 1 medium sized
  2. Channa dhal - 1/2 cup
  3. Toor dhal - 1/2 cup
  4. Red chilly powder - 1 tsp
  5. Turmeric powder - 1/4 tsp
  6. Vegetable oil - 2 tsp
  7. Water - 1/4 cup
  8. Salt - to taste
For seasoning
  1. Sesame oil - 3 tbsp
  2. Mustard seeds - 1/2 tsp
  3. Asafoetida powder - 1/4 tsp
  4. Curry leaves - few
Method to cook chopped banana flower
  1. Peel & chop the banana flower finely; soak them in salted buttermilk the previous night; store in refrigerator.
  2. Next morning drain; squeeze and then use for cooking.
  3. Heat oil in a wok, add the chopped banana flower; saute for about 3 min.
  4. Add pinch of turmeric powder, half amount of salt, quarter cup water; cover & cook for about 3 to 5 min until tender; but not mushy.
  5. Combine contents in between at regular intervals to impart even cooking.
  6. Once done; transfer contents on to a plate; allow to cool.
Method to cook dhals
  1. Wash and soak both dhals in water for an hour; drian & set aside.
  2. Grind the drained dhals in a mixie to a coarse paste without adding water.
  3. Steam cook paste in an idly cooker or pressure cooker; allow to cool.
  4. Crumble the dhal mixture either using your hands or using a mixie.
  5. Heat sesame oil in a wok, add mustard seeds & let it splutter.
  6. Add asafoetida powder, curry leaves, other half amount of salt & saute for few sec.
  7. Add the crumbled dhal mixture to the seasoning & saute for about 3 to 5 min until crisp.
Method to prepare the banana flower paruppu usili
  1. Add the cooked banana flower mixture to the crisp dhal mixture; combine well & saute for about 3 to 5 min.
  2. Once done transfer contents to a serving bowl.
  3. Serve hot along with steamed rice & more kuzhambhu.
  • Paruppu usili can also be prepared with any of the following vegetables such as grated carrots, shredded cabbage, finely chopped beans and cluster beans.

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