Vazhaipoo Usili for Blog Hop Wednesday

Phew! It's time for blog hopping again, I just can't believe how time flies.  I know almost everybody says this, how quick the time goes, even little kids at the age of 2 and 3 are saying, Oh! I'm busy, don't disturb me.  Whatever I talk to them, come back to me at some point .  Feel like so much to be done in very little time.

Anyways this week for blog hopping, I hopped over to Schmetterling Words.  I love her recipes and I was lucky to taste her food when we were in Germany.  This is a recipe which I have been waiting for a long time to try it from her blog.

Just a short explanation about this recipe,  Vazhaipoo is nothing but Banana flower.   Vazhaipoo Usili is made with banana flower and ground lentils with a blend of spices.  This can be served along with rice, rasam or dhal.  I found this recipe very delicious just like soft and crumbled lentil vadas.  Hope you enjoy making this recipe at home.

Preparation Time:  20 minutes
Cooking Time:  20 minutes
Serves :  2 to 3

Ingredients:
Vazhaipoo/ Banana Flower- 1
Toor dhal- 1/2 cup
Dried red chillies- 4
Fennel seeds-  2 tsp
Mustard seeds- 1 tsp
Curry leaves- 5 to 10 leaves
Turmeric powder- 1/4 tsp
Onion- 1 medium sized ( finely chopped )
Oil- 1/2 tbsp
Salt- To taste

Method:
Soak the toor dhal in water for 1 hour.  Then grind it into a coarse paste along with two red chillies and 1 tsp of fennel seeds.
Start preparing the banana flower,  peel the banana flower completely until you get a white part which is found inside.  Chop the top part like a stem.  Now chop the top part which contains small florets.  Chop finely the remaining  white part, and immerse it in a thin buttermilk to avoid discolouration. 
Mix the chopped  vazhaipoo , salt and  ground toor dhal.  Steam the mixture in a steamer or idli plates for 10 minutes.
Heat oil in a pan, add mustard seeds, dried red chillies, fennel and curry leaves.  Add the chopped onions and saute until it looks soft. Add turmeric  powder and mix it well.   Finally add the steamed mixture and keep stirring continously without sticking at the bottom.  Keep stirring for about 10 minutes until the mixture looks well cooked and dry.
Serve it warm along with steamed rice, rasam or dhal.

This recipe is linked with Blog Hop Wednesday, also sending it to Kerala Kitchen Event and ABC series: Bfor Banana