VAAZHAKOOMBU CHERUPAYAR THORAN (BANANA BLOSSOM WITH LENTIL)

While I was living in Pune, my home courtyard was always filled with Banana plants.  My childhood days spent watering and nurturing these plants.  Me and my sister eagerly wait for the Banana blossom to suck the natural honey from the flower threads.  Banana plant is a versatile plant.  We use each and every part of the Banana plant: Banana fruit, Raw Banana, Banana stem and the Blossom.  Banana leaves too.. as it is eco-friendly plate to eat food from and also food can be wrapped in it to remain waterproof, warm and to absorb the flavor and fragrance into the food. Wrapping food in Banana leaf, we keralite’s call it as “Pothichoru” and these leaves are also used to cook food.  Banana leaves is considered auspicious and religiously used in many Hindu festivals.  Banana Stem is known as Vaazha Pindi and finally the Banana Blossom – known as Vaazhaipoo, Kodappan or Vaazhakoombu

Back in Kerala, banana-plantain plants is very commonly seen at backyards of many houses.

Over the next few weeks, I will be sharing some interesting banana plant recipes that might surprise you.

My today’s recipe is about Banana blossom – Vaazhaipoo or Vaazhakoombu.  Banana Blossom is a large purplish blossom that grows from the end of a bunch of bananas.  The outer leaves are much darker and tougher compared to the tender inner leaves which are used in cooking.   

This is a typical Kerala recipe that my mom and mother in law prepares.  Banana blossom is my family’s favourite vegetable part of the plant.

So let's start with the recipe

BANANA BLOSSOM WITH LENTIL

A Malayalee calls it as "Vaazhakoombu Cherupayar Thoran".

Banana Blossom with Lentils is a super delicious, highly nutritious and is power packed with all vitamins, fibers and proteins.  Not all the Banana blossoms are suitable for cooking as some of them are bitter.  Choose the right blossom that is fresh and firm, else it taste bad and goes straight to trash.  Cherupayar (lentils) are also great for your diet; together they make a healthy combination.  This is super simple recipe with few ingredients.  The major time consumed is for chopping. 

Health Benefits:

• Vaazhakoombu is filled with anti-oxidants and guards you from infections.
• It is a storehouse of vitamins like A, C and E and has potassium and fiber.
• It controls blood sugar and keeps anemia at bay and reduces menstrual bleeding         as well.
• It is also a natural anti-depressant and elevates mood.
• Moong dal, is loaded with proteins and vitamins and is low carb.
• It is also good for your skin and hair.

Ingredients:

• 1 large Banana Blossom
• 1 cup Green Moong Dal
• 3/4 cup Grated Coconut
• 2-3 nos. Green chillies  
• 2 cloves of Garlic
• 1 teaspoon Jeera
• 1-2 sprig Curry leaves
• 1/2 tsp Mustard
• 1-2 nos. Dry red chillies  
• Salt – To taste
• Oil – As required

Procedure:

Green Moong Dal should be soaked in water for 2 – 3 hours before cooking.  Cook the soaked dal, do not make it mushy.

In the mean time lets start with the Banana blossom.

It is important to grease your hands with little oil, to avoid discoloration.  Remove the purple outer layers of the banana Blossom until you reach the yellow firm layers. Take the innermost tender part of Banana flower, which is overlapping each other tightly.  Remove the head part and chop the blossom into really fine bits and put it into a vessel with water, salt and turmeric powder.  Rinse well the chopped banana blossom and drain the water as much as possible.

In a deep pan, heat some oil and splutter the mustard. Add dry red chillies and curry leaves. Now add in the finely chopped banana bud (after squeezing out the water) and cook covered, at low heat. 

Meanwhile coarsely grind the grated coconut, green chillies, garlic and jeera.

When the banana bud is almost cooked add the cooked dal, season with salt and sauté well and cover with lid for 2 minutes or until all the water evaporates.

Spread out the banana blossoms to the side of the pan and make a well in the middle, add the ground coconut mixture, curry leaves, ½ tbsp. of coconut oil and mix well. Check the seasoning.

Now cover and cook for another 3 to 5 minutes on low heat.  Switch off the flame.  Cover and cook for another 3 to 5 minutes on low heat. Switch off the flame.

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