Banana blossoms (vazhaipoo) – 1 no.
Moong dal (pasiparuppu) – 1 cup
Chopped onion – 1 no.
Chopped tomatoes – 2 nos.
Slitted green chillies – 2 nos.
Ginger garlic paste – 1 teaspoon
Chilli powder – 1 teaspoon
Coriander powder (dhaniya thool) – 2 teaspoons
Asafoetida (perungayam)- a pinch
Turmeric powder – 1/4 teaspoon
Curry leaves – 4 to 5
Chopped cilantro – 1 tablespoon
Salt – as desired
Oil – as desired
Mustard seeds – 1 teaspoon
Cumin seeds (seeragam)- 1 teaspoon
Note. The ingredients shown will vary with the original quantity.
1. Chop the blossoms 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 2 cups of water, and mix everything well. Cook for up to 3 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.