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Use banana flower to make dishes with medicinal value
Riding on a bullock cart is a different travel experience; it brings a certain amount of peace and joy, which cannot be explained.
By
migrator
migrator
Chennai
In those days, our village had no other connectivity except a rough mud road, which was accessible only by carts and bicycles. The best holidays that I can think of were the ones spent in our native village — Cauvery River, the haystacks, banana trees, and coconut orchards — all added to its charm. Owning a bicycle was considered a sign of wealth and riding all around the village was an unforgettable experience. Licking ice sticks brought from Ranga, the local ice cream vendor, who went around in a tricycle selling ice sticks, added to the blissful experience.
Amid all the fun was a banana cooking competition among the local village ladies. This was an annual event started by my grandfather, who was the collector of Tanjore. His idea was to boost the women’s pride in cooking and make others appreciate their efforts. The competition was to cook any dish with tender stem or the flowers. Each one had their favourite recipe and mine was Gowri maami’s. My siblings supported my grandmother in the competition. And it was the children’s duty to see that the raw materials for cooking were delivered on time. After the competition, we would accompany my grandfather and the local panchayat heads to taste the dishes. My grandmother and Gowri maami had won many times. Maami’s vazhaipoo poriyal was outstanding and even today when I recollect the taste, my mouth salivates.
The banana tree is considered auspicious — it is an integral part of wedding rituals and its leaves are used to decorate the mandap (wedding platform). Its fruit is presented as an offering to deities. In many cultures across India, the banana flower (vazhaipoo) is considered to have the power to ward off bad omens. This may or may not be true, but the flower has been scientifically proven to treat a host of diseases such as dysentery, ulcers and bronchitis. The flowers are rich in antioxidants, fiber, proteins and unsaturated fatty acids and are a good source of vitamin E and flavonoids. But what could interest everyone is the flower’s ability to reduce body weight and improve longevity. Banana flowers have also been found to improve the health of the uterus.
In Tamil Nadu, banana flowers are prepared in a number of ways including vazhaipoo vadai, vazhaipoo kootu and vazhaipoo poriyal. Today, I share Gowri maami’s vazhaipoo poriyal.
Ingredients
Vazhakoombu/banana flower: 1 banana florets, finely chopped
Small shallots peeled: 1/4 cup
Turmeric powder: 1 ¾ tsp
Red chillies: 6
Green chilli: 1
Dry coriander seeds: 1 tsp.
Jeera: 1 tsp.
Pepper: 1/2 tsp.
Curry leaves as needed
Urad dal: 1 tsp.
Mustard seeds as needed
Dried red chilli: 2
Grated coconut: 1/2 cup
Salt to taste
Coconut oil: 2 tbsp.
Buttermilk: 1 cup
Asafetida: 1/2tsp.
Mustard seeds: 1/2 tsp.
Curry leaves: 1/4 cup
Method
- First clean vazhakoombu/banana flower and soak in buttermilk/turmeric for a minute.
- Cut it into fine and small pieces.
- Dry roast the coriander and red chillies and powder it.
- Dry roast jeera and pepper and powder it.
- Chop the shallots finely.
- Place a pan on the fire and pour coconut oil.
- When oil is hot put in the mustard seeds. When it splutters, add curry leaves, urad dal and red chillies. Saute for a few minutes.
- Add the shallots and fry untill the colour changes.
- Transfer the chopped vazhakoombu/banana flower into it.
- Add green chillies.
- Add salt to taste and turmeric powder.
- Add powdered chilli powder and coriander powder.
- Add powdered jeera and pepper powder.
- Pour enough buttermilk to cook the banana flower.
- Close the lid and cook approximately for 10 to 15 min on medium flame.
- Open the lid and saute till buttermilk is evaporated and flower cooked.
- Add fresh coconut and saute for a minute.
- Transfer into a plate.
- Serve with hot rice and any gravy or rasam.
Kitchen Tip
- Freeze bananas without their skins (because it is easy to peel when frozen) for using in shakes and sweets.
- Citrus fruits, tomato, cheese, and chocolate taste best at room temperature.
- Rub oil on your hands before cutting chillies, to avoid your fingers retaining the chilly hotness.
— Chef Ramaa Shanker is the author of Festive Offerings to the Gods: Divine Soul Recipes
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