Vazhaipoo Paruppu Usili Recipe
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Vazhaipoo Paruppu Usili / Banana Blossom Lentil Crumble

Vazhaipoo Paruppu Usili is a wholesome, filling and healthy South Indian Vegetarian Side Dish or Stir Fry with Banana Blossom or Banana Flowers and lentils.
Course Main Course, Side Dish
Cuisine South Indian
Keyword Banana Blossom, Banana Flower recipes, No Onion No Garlic Recipe, South Indian Side Dish,, Traditional Recipes, Vazhaipoo Paruppu Usili
Prep Time 30 minutes
Cook Time 20 minutes
Soaking Time 1 hour
Total Time 1 hour 50 minutes
Servings 3 people
Author Vidya Narayan

Equipment

Ingredients

  • 1 no Vazhaipoo / Banana Flower / Banana Blossoms Quantity of flowers depend on the Vazhaipoo Bunch
  • 2 tbsp Sesame Oil 1 tsp for greasing hands for chopping Vazhaipoo
  • 1 tsp Urad Dal
  • 1/2 tsp Mustard Seeds or Rai
  • 3-4 nos Whole Red Chillies I have used Pondi Chillies
  • Few Sprigs of Curry Leaves
  • 1 pinch Turmeric Powder
  • Salt to taste
  • INGREDIENTS FOR LENTIL CRUMBLE OR PARUPPU USILI
  • 1/4 cup Chana Dal 1 cup is 250 ml measurement
  • 1/4 cup Toor Dal
  • Water to wash, soak and steam the dals as required

Instructions

  • FIRST STEP - To Make Lentil Crumble or Paruppu Usili
  • Wash and Soak the 1/4 cup Chana Dal and 1/4 cup Toor Dal separately for an hour.
  • Drain the water in the colander, give a quick rinse and allow it to sit for 10 minutes until the residual water has also drained out.
  • Now add both these ingredients in a mixer grinder jar and pulse them once or twice until coarse (do not add any water)
  • Collect the coarse dal mixture on a greased steamer plate and steam them for atleast 15 minutes.
  • Once they have steamed, cool completely and pulse them in a mixer grinder. (note - I have written pulse which means just one or two turns of the grinder and not more than that) we are looking for a coarse sand mixture not a wet sticky one). Use immediately and store balance, if any, within the next 48 hours. Store it in a refrigerator.
  • SECOND STEP - How to make the Vazhaipoo Paruppu Usili
  • Once the Vazhaipoo is cleaned and chopped, soaked in the buttermilk mixture, we are ready to cook the vegetable.
  • Drain all the buttermilk water, give it a quick rinse and pressure cook this vegetable (without any water) along with some salt and a pinch of turmeric powder for 2 whistles.
  • Once the cooker is cooled and pressure released, lid opened. Heat a pan and add oil followed by urad dal, mustard seeds, whole red chillies.
  • Add some curry leaves and then add in the cooked Banana blossoms. Stir well, check
    for salt and add more if required
  • You will notice some moisture. Allow it to fully evaporate before you add the lentil crumble else it would turn lumpy.
  • Once water evaporates from the pan, add the lentil crumble, mix well and switch off the flame.
  • Serve piping hot with Sambar, Rasam or Mor Kuzhambu.

Notes

  • The cooked vegetable stays fresh in the refrigerator for a day. It does tend to get slightly bitter, best to cook it fresh and consume. 
  • The lentil crumble can be made extra and stored in the refrigerator for couple of days. Can be added to vegetables like french beans, cabbage etc. 
  • The vegetable is usually consumed in small portions, as it is extremely filling. 
  • I usually do not add whole red chillies to my paruppu usili mix and prefer adding it separately. I make an extra batch and use it for the next day too. 
  • The recipe is gluten free and vegan.