Vaizhaipoo parappu usli

Vaizhaipoo or banana flower/blossom is eaten worldwide and very popular in south Indian homes. It is widely available in Singapore and hence I make this quite frequently though I haven’t had this much in India. It is known to be quite healthy also.

I usually make it during the weekends because my hubby helps me to remove the bracts and chop the flowers. Thats bit time consuming!!

Print Recipe
Vaizhaipoo parappu usli
Course side dish
Cuisine south indian
Prep Time 30 minutes
Cook Time 20 minutes
Servings
Ingredients
Course side dish
Cuisine south indian
Prep Time 30 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Remove the outer sheath of the blossom. You will find a bunch of white flowers. Rub the whole bunch on your palms to snap of the white stemy portions(the anthers and stigma)that will not cook well. Chop the remaining portion and keep it in diluted buttermilk or turmeric water so that it doesn't blacken. You will find a pictoral description of how to do this here in case you are not aware.
  2. Soak tuvar dal for 1 hour. Then drain the water. Grind it coarsely along with dried red chillies. Then make them into balls and steam them. Then after they slightly cool, crumble them nicely as shown in the picture below.
  3. Drain the buttermilk from the Flowers. Heat oil in a pan. Add mustard, udid dal and channa dal. Then add the flowers and saute for sometime. Then add the dal and mix well.
  4. Serve hot as a side dish with sambar rice.
Recipe Notes

Do see my craft bog for hand made magnets.

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18 thoughts on “Vaizhaipoo parappu usli”

  1. Vazhaipoo and usli is a new idea to me. This is something that is frequently cooked back home. Except that we make it with coconut. Unfortunately, I can’t find it here.

  2. Gosh! Your Sunday lunch is drool worthy. I have never eaten banana flowers. Will look out for it in the sabzi market next time.

  3. A treat is waiting for u at my blog:))

    Usli sounds delicious and awesome…Its new for me.Thali looks delicious and love the presentation….

  4. Wow this brought back memories of back home,my mom in law makes this vazhaipoo regularly and it tastes yummy.Your presentation looks wonderful 🙂

  5. I have tasted it at my sisters place, and it tastes awesome! that plate looks yummy 🙂 are u sending them to JFI-Flower event?

  6. hey, sowmya, this banana flower dish looks and sounds great. Very newstyle to me – I will try this out very soon . Actually, we also cook this quite a bit – but in a very different manner – as vada and also as dry curry with boiled aloo & ginger-garlic-onion paste with garam masala( I will post on my blog some day ( snigdhasbouquet.blogspot.com)

    I visited your blog for the first time today – my heartiest compliments for your bea..u..tiful page lay out and presentation .

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