We brought a banana sapling from our native village and planted it in a corner in our garden. It has grown into a beautiful and sturdy banana tree without the use of chemical fertilizers or pesticides.
The banana tree has gifted us with a huge bunch of healthy bananas which will be ready for harvest in a few weeks.
We were happy to cook the vazhai poo / banana blossom that came along as a 'complimentary gift' on Mother Earth Day!
Beat the heat of a hot Summer day as you enjoy the cold Vazhai Poo Pachadi.
INGREDIENTS
Chopped banana blossom florets - 2 cups
Fresh grated coconut - 1/2 cup
Green chillies - 2
Finely grated fresh ginger - 1/4 tsp
Thick Curds - 2 cups
Salt - 1/4 tsp
Coconut oil - 1 tsp
Mustard seeds - 1 pinch
Curry leaves - a few
Curry leaves - a few
METHOD
1. Remove the florets of the banana blossom hiding in between the bracts.
2. Rub the tip of each floret gently and remove the stigma and the plasticky sepal.
3. Chop the florets into small pieces and immediately immerse them in a bowl of sour butter milk.
4. Squeeze out the chopped florets and cook them in just enough water and a pinch of salt till tender but not mushy. Let it cool.
5. Grind the coconut gratings and green chillies into a thick and coarse paste.
6. Combine the coconut paste with the thick curds adding salt and grated ginger.
7. Mix the cooked banana florets into the curd mixture.
8. Heat the oil and add the mustard seeds.
9. When the mustard seeds splutter add curry leaves and pour the seasoning over the pachadi.
10. Chill the Vazhai Poo Pachadi well before use.
Enjoy the chilled Vazhai Poo Pachadi as it is or along with your meal.
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