The banana flower is purple, and looks like an elongated pear with a tapered end. It has plenty of layers, rather like cabbage. Beneath each layer are a bunch of light pink and cream-colored florets that grow into bananas.
The banana-flower curry (Vazhachundu Thoran) is made with these florets.
1. Banana Flowers – 3
2. Grated Coconut – 1.5
3. Jeera Seeds – 25 gm
4. Slit Green Chilly – 15 gm
5. Turmeric Powder – 10 gm
6. Coconut Oil – 150 Ml
7. Red Chilly Whole – 5gm
8. Mustard Seeds – 10gm
9. Salt – 10 gm
10. Curry Leaves – 5 gm
The ‘Play’ Begins:
1. Use your thumb to gently pry the florets open and remove only the black-tipped stigmas (as they taste bitter).
2. Chop the florets and soak them in watery buttermilk overnight to get rid of the bitterness and to prevent discoloration.
3. Peel and finely chop the banana flowers and keep the same aside.
4. Make a paste of grated coconut, jeera, green chillies and turmeric powder and place aside.
5. Mix the banana florets and add coconut paste and salt.
6. Add ‘tadka’ with coconut oil, mustard seeds, broken red chillies, and curry leaves.
7. Add the banana flower mixture and cook the same till the banana flower is well-cooked, without adding water.
8. Serve hot!
This entry was posted on Saturday, March 23rd, 2013 at 2:48 PM and is filed under Cuisine, Culture, Destinations, Flora, Nature, People. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.