Vaazhakoombu cherupayar thoran (banana blossom with lentil)

Name: Vaazhakoombu cherupayar thoran (banana blossom with lentil)
Total time: 900 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Green Moong Dal; 3/4 cup Grated Coconut; 2-3 nos. Green chillies; 2 cloves Garlic; 1 teaspoon Jeera; 1-2 sprig Curry leaves; 1/2 tsp Mustard; Oil – As required; 1 large Banana Blossom

Inish Issac @InishKitchen

#indiankitchen
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.

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 baad 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.

A Malayalee calls it as "Vaazhakoombu Cherupayar Thoran".

Inish Issac @InishKitchen

A Malayalee calls it as "Vaazhakoombu Cherupayar Thoran".

Saved

Ingredients

15 minutes

4 servings

1 cupGreen Moong Dal
3/4 cupGrated Coconut
2-3nos. Green chillies
2 clovesGarlic
1 teaspoonJeera
1-2 sprigCurry leaves
1/2 tspMustard
Oil – As required
1large Banana Blossom

Saved

Steps

15 minutes

1

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

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. 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.
3

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.
4

Meanwhile coarsely grind the grated coconut, green chillies, garlic and jeera.
5

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.
6

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.
7

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.