Vazhai Poo Usili – Banana Flower
Vazhai Poo is an
excellent source of fibre. It has many health benefits. Apart from being rich
in fibre, it is very effective as a scavenger in cleaning the stomach. Dressing
banana flower can be quite time consuming but it is worth the effort. You
switch on a good music or watch Cartoon or Animation in TV while doing this
to break the monotony. Every effort is worth when the end result is
good.
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Vazhai Poo or Plantain Flower
should be dark red in colour on the outside and feel heavy. You can see the
outer most layer and look at the colour of the Florets, it should be somewhat
pinkish or off white.
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The Florets should look healthy and
shiny.
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Close up view of 4 florets arranged
for viewing. The formation fills the
heart with joy and nature’s marvels.
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The dressing preparation has the
main focus on effectively separating the Florets from Stamen and Husks. The
process takes a lot of time and patience. The Vazhai Poo looks strong and
healthy when it is mid way.
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I have just processed around 10
florets and separated them from stamen and husk, which are not good for
processing further. You can memorise the names of the different parts of the
plantain flower for your knowledge.
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On completion of 3 to 4 layers and
separating the florets from stamen and husks, start cutting the florets in
batches, in almost the same lengths and soak them immediately, to prevent
discolouration. This completes
the Vazhai Poo Florets preparation and soaking. Relax now.
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For making the Usili, I am
considering ¾ cup of Tur Dahl and ½ Cup of Chena Dahl by volume. This ratio
works out well and you have slightly excess dahl, which can be consumed as it
is without Vazhai Poo. Soak the dahls for a period of 25 to 30 minutes.
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The main ingredients for the Usili.
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For the Usili preparation, add 6
nos of dried Red Chilli cut into small pieces and a part of dahl. This will
ensure that the Red Chilli is ground to a coarse consistency. Otherwise the
Red chilli may not be cut properly.
This is the trick. Add 6 t 8 curry leaves and altleast ½ teaspoon of
asafoetida. The asafoetida will add to the taste of dahl. Now separate the
small portion and store it in a small container.
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Now add the remaining dahl in the
dry mixi and grind the soaked dahl without adding any water to a thick
consistency. This way of preparing the Usli mix twice will help as the dry
grinder is always of a smaller capacity. Now mix both the previously ground
red chilli-dahl mix and the present one and turn the mixture by hand till the
consistency is uniform. Drain out all excess water to be used in Rasam at a
later stage.
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It is time for the Dahl paste to go
into the pressure cooker for steaming. Use colander for good results. Every
drop of water should get drained out. Arrange the steaming in two tiers of
colander for dahl and Vazhai Poo.
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Now in another colander, keep all
the Vazhai Poo for steaming, as the second layer. This arrangement will
ensure that water does not enter into the dahl or Vazhai Poo. You can see the
dryness of the Vazhai Poo and enjoy it.
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Add 2 table spoon of oil in a kadai. While on heat, add
mustard seeds and when the cracking stops, add udad dahl, chena dahl, Curry
leaves, ginger, Chillies, Asafoetida.
Add salt required only for the Vazhai Poo as the salt is already used
for the dahl. On a low heat, turn the contents slowly till it becomes
homogenous.
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A magnified image of the last few
layers. The florets are very tender and they can be consumed as they are. You
can give them to the children and they will enjoy the taste.
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The very last layer of the plantain
flower. Look at the Nature’s creations.
The taste is to be experienced than narrated.
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Ingredients
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Serves 3 to 4
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Vazhai Poo Usili
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Tur Dahl
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3/4 Cup
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Chana Dahl
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1/2 Cup
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Red Chilli
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6 nos
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Vazhi Poo
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1 long
Flower
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Asafoetida
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3 pinches
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Oil
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2 Table spoons
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Mustard Seeds
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1 tea spoon
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Curry Leaves
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6 to 8 leaves
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Salt
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to taste
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Butter Milk Diluted
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250 ml
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Rangarajan Ramaswamy 01.08.2013 03:00 pm
