Vazhaipoo Paruppu Usili Recipe - Banana Flower Paruppu Usili
A high protein South Indian Recipes recipe with banana flower (vazhaipoo) - peeled from its stem, water, curd (dahi / yogurt). Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
- 1
To begin making the Vazhaipoo Paruppu Usili Recipe, first soak the toor dal in water for about 3 to 4 hours
water(3 cups)arhar dal (split toor dal) - soaked for 3 to 4 hours(1 cup)water(1/4 cup) - 2
Once the dal is soaked until soft; drain the excess water
water(3 cups)arhar dal (split toor dal) - soaked for 3 to 4 hours(1 cup)water(1/4 cup) - 3
Into a food processor, add in the toor dal, add little water, salt to taste, torn dried red chillies, and turmeric powder
water(3 cups)turmeric powder (haldi)(1/2 teaspoon)arhar dal (split toor dal) - soaked for 3 to 4 hours(1 cup)dry red chillies(2)turmeric powder (haldi)(1 teaspoon)salt - to tastewater(1/4 cup) - 4
You can add more chillies if you like it spicier
dry red chillies(2) - 5
Blend the lentils into a smooth mixture
- 6
If you want the Paruppu Usili to have a coarse texture when steamed, then grind the dal a little coarse
- 7
Grease steamer plates or idli plates with a little bit of oil and spoon the ground toor dal (paruppu usili) mixture into the steamer plates
arhar dal (split toor dal) - soaked for 3 to 4 hours(1 cup) - 8
Place the filled steamer plates into the steamer and steam for10 minutes on high heat
- 9
Once steamed, turn off the heat
- 10
Transfer the steamed dal into a bowl and allow it to cool until we prepare Vazhaipoo for the usili
- 11
Clean the Vazhaipoo (banana flower) and keep them soaked in a bowl which has water and curd mixed in it
banana flower (vazhaipoo) - peeled from its stem(1)water(3 cups)curd (dahi / yogurt)(1/4 cup)arhar dal (split toor dal) - soaked for 3 to 4 hours(1 cup)water(1/4 cup) - 12
Soak for ten minutes
- 13
Drain and chop Vazhaipoo
- 14
Watch our video to learn how to prune the banana flowerHeat 1 teaspoon of sesame oil in a frying pan, add in the chopped Vazhaipoo (banana flower) and turmeric powder, salt to taste, cover and steam cook them for 2 to 3 minutes
banana flower (vazhaipoo) - peeled from its stem(1)sesame (gingelly) oil(1 tablespoon)turmeric powder (haldi)(1/2 teaspoon)turmeric powder (haldi)(1 teaspoon)salt - to tastesesame (gingelly) oil - 15
Remove and keep them aside
- 16
In the same pan add some more oil, once oil is hot add mustard seeds, split urad dal and saute till the urad dal turns golden brown in colour
mustard seeds(1/4)white urad dal (split)(1 teaspoon) - 17
Once the urad dal has turned golden brown, add asafoetida, curry leaves and break the steamed toor dal cakes and add to the pan
arhar dal (split toor dal) - soaked for 3 to 4 hours(1 cup)sprig curry leaves(2)ssp asafoetida (hing)(1/2 teaspoon)white urad dal (split)(1 teaspoon) - 18
Stir fry for 5 to 8 minutes until it forms a crumble
- 19
Finally add the cooked Vazhaipoo and stir to combine well
- 20
Check for salt and adjust according to taste
salt - to taste - 21
Transfer the Vazhaipoo Paruppu Usili Recipe to a serving bowl and serve
- 22
Serve Vazhaipoo Paruppu Usili Recipe with Sundakkai / Manathakkali Kai Vathal Kuzhambu, Steamed Rice and Elai Vadam for a delicious lunch
Nutrition Facts
Per serving
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Vazhaipoo Paruppu Usili Recipe - Banana Flower Paruppu Usili
A high protein South Indian Recipes recipe with banana flower (vazhaipoo) - peeled from its stem, water, curd (dahi / yogurt). Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
Directions
22 steps- 1
To begin making the Vazhaipoo Paruppu Usili Recipe, first soak the toor dal in water for about 3 to 4 hours
water(3 cups)arhar dal (split toor dal) - soaked for 3 to 4 hours(1 cup)water(1/4 cup) - 2
Once the dal is soaked until soft; drain the excess water
water(3 cups)arhar dal (split toor dal) - soaked for 3 to 4 hours(1 cup)water(1/4 cup) - 3
Into a food processor, add in the toor dal, add little water, salt to taste, torn dried red chillies, and turmeric powder
water(3 cups)turmeric powder (haldi)(1/2 teaspoon)arhar dal (split toor dal) - soaked for 3 to 4 hours(1 cup)dry red chillies(2)turmeric powder (haldi)(1 teaspoon)salt - to tastewater(1/4 cup) - 4
You can add more chillies if you like it spicier
dry red chillies(2) - 5
Blend the lentils into a smooth mixture
- 6
If you want the Paruppu Usili to have a coarse texture when steamed, then grind the dal a little coarse
- 7
Grease steamer plates or idli plates with a little bit of oil and spoon the ground toor dal (paruppu usili) mixture into the steamer plates
arhar dal (split toor dal) - soaked for 3 to 4 hours(1 cup) - 8
Place the filled steamer plates into the steamer and steam for10 minutes on high heat
- 9
Once steamed, turn off the heat
- 10
Transfer the steamed dal into a bowl and allow it to cool until we prepare Vazhaipoo for the usili
- 11
Clean the Vazhaipoo (banana flower) and keep them soaked in a bowl which has water and curd mixed in it
banana flower (vazhaipoo) - peeled from its stem(1)water(3 cups)curd (dahi / yogurt)(1/4 cup)arhar dal (split toor dal) - soaked for 3 to 4 hours(1 cup)water(1/4 cup) - 12
Soak for ten minutes
- 13
Drain and chop Vazhaipoo
- 14
Watch our video to learn how to prune the banana flowerHeat 1 teaspoon of sesame oil in a frying pan, add in the chopped Vazhaipoo (banana flower) and turmeric powder, salt to taste, cover and steam cook them for 2 to 3 minutes
banana flower (vazhaipoo) - peeled from its stem(1)sesame (gingelly) oil(1 tablespoon)turmeric powder (haldi)(1/2 teaspoon)turmeric powder (haldi)(1 teaspoon)salt - to tastesesame (gingelly) oil - 15
Remove and keep them aside
- 16
In the same pan add some more oil, once oil is hot add mustard seeds, split urad dal and saute till the urad dal turns golden brown in colour
mustard seeds(1/4)white urad dal (split)(1 teaspoon) - 17
Once the urad dal has turned golden brown, add asafoetida, curry leaves and break the steamed toor dal cakes and add to the pan
arhar dal (split toor dal) - soaked for 3 to 4 hours(1 cup)sprig curry leaves(2)ssp asafoetida (hing)(1/2 teaspoon)white urad dal (split)(1 teaspoon) - 18
Stir fry for 5 to 8 minutes until it forms a crumble
- 19
Finally add the cooked Vazhaipoo and stir to combine well
- 20
Check for salt and adjust according to taste
salt - to taste - 21
Transfer the Vazhaipoo Paruppu Usili Recipe to a serving bowl and serve
- 22
Serve Vazhaipoo Paruppu Usili Recipe with Sundakkai / Manathakkali Kai Vathal Kuzhambu, Steamed Rice and Elai Vadam for a delicious lunch
About this recipe
A high protein South Indian Recipes recipe with banana flower (vazhaipoo) - peeled from its stem, water, curd (dahi / yogurt). Ready in 40 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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