The banana blossoms needs to be cleaned well before it can be cooked with. Cleaning the banana blossom may stain your fingers. The black sap that comes from the florets may leave stained fingers and clothes. Apply oil to your hands before cleaning. Remove the pistil and calyx and discard. They are inedible. We will be cooking with the florets.

After removing 5-6 layers of the maroon leaves, the florets inside will be very young. They need not be cleaned. They can be used as such. The inner hearts are also edible. They can be cut and used. Take a bowl and add water to it. Finely Chop the vazhaipoo / banana blossom. Add the chopped blossoms immediately to the water.. Many people in India use buttermilk.

Add in the salt, cooked dal, and the fresh shredded coconut. Saute briefly for a minute. A note on salt: Always add the salt at the end while making the Vazhaipoo Poriyal recipe. Adding salt in the beginning to the Vazhaipoo makes it very bitter.