Vazhaipoo kootu is a yummy and healthy kootu that goes well with rice and phulka.
I had a vazhaipoo at home. That is when I came across gita’s kitchen vazhaipoo kootu. I tried the vazhaipoo kootu, and it came out very well.
My family likes the kootu so much, and I shared it with our neighbors also. They also enjoyed eating this kootu. Definitely worth giving it a try!
Preparation time. 20 minutes
Cook time. 20 minutes
Recipe cuisine. indian
Recipe category. lunch
Banana blossom/vazhaipoo – 1 no.
Moong dal/pasiparuppu – 1 cup
Onion (chopped) – 1 no.
Tomatoes (chopped) – 2 nos.
Green chillies (slitted) – 2 nos.
Ginger garlic paste – 1 teaspoon
Chilli powder – 1 teaspoon
Coriander powder/daniya powder – 2 teaspoon
Asafoetida/hing/perungayam – a pinch
Turmeric powder – 1/4 teaspoon
Curry leaves – 4 to 5
Coriander leaves (chopped) – 1 tablespoon
Salt – as desired
Oil – as desired
Mustard seeds/kadugu – 1 teaspoon
Cumin seeds/seeragam – 1 teaspoon
Note. The ingredients shown will vary with the original quantity.
Beginners, you might want to refer clean vazhaipoo/plantain flower/banana blossom post.
1. Chop the vazhaipoo finely and soak them in diluted solution of buttermilk. In a pressure cooker, heat oil. When the oil is hot, add the mustard seeds. When mustard seeds pop out, add cumin seeds and fry for a few seconds. Add the chopped onions, and fry till the onions become transparent.
2. Then add the chopped tomatoes, green chilies, ginger-garlic paste, curry leaves and keep frying until everything is well blended.3. Now add chilli powder, coriander powder, turmeric powder, and asafoetida. Stir well. Then, add washed moong dal, chopped banana blossoms, and salt. Stir once.4. Add two cups of water, and mix everything well. Cook for up to three whistles. Once the pressure is released, add chopped cilantro and let it simmer for 5 more minutes before serving.Now, vazhaipoo kootu is ready! Serve With rice, chapathis, idlis, or dosas.