Vazhaipoo Palakottai Koottu - Banana Blossom And Jack Fruit Seeds Cooked With Lentils

VAZHAIPOO PALAKOTTAI KOOTTU

Long time ago when we were not too familiar with words like antibacterial and antioxidants my grand mother commanded us to eat Vazhaipoo/Banana Blossom for its Raktha Shuddi (meaning cleansing of blood) property. She knew how to use food as medicine and she would concoct a spice, vegetable or herbal therapy for the prevention of various ailments. Vazhaipoo dishes were prepared often to keep our blood stream 'clean'. Here is a recipe using Vazhaipoo for your health benefit. I have also added my favourite Jack fruit seeds to the koottu.

INGREDIENTS

Vazhaipoo/Banana Blossoms Chopped - 2 cups

Split yellow pigeon peas/Tur dal - 1 cup

Turmeric powder - 1 pinch

Split Black gram dal - 1 tbsp + 1/2 tsp for seasoning

Red chillies - 4

Pepper - 1/4 tsp

Cumin seeds - 2 tsps

Fresh coconut gratings - 2 tbsps

Rice flour - 1 tsp

Curry leaves - a few

Sesame oil - 1 tsp

Mustard seeds - 1/4 tsp

Jack fruit seeds - a few

METHOD TO PREPARE THE BANANA BLOSSOM

1. Grease your fingers before handling the banana blossom to avoid black and sticky stains.

2. Remove the bracts and separate the florets.

3. Work towards the pointed tip of the flower till no more florets can be separated.

4. Open the florets one by one by rubbing the tip gently, using the tips of your forefinger and thumb.

5. Pull out the hard pin like stigma from the center of the floret, and also the plasticky sheath like sepal which holds each floret.

6. Chop the florets and immediately immerse in watery butter milk to prevent blackening of the flowers.

TO PREPARE THE JACK FRUIT SEEDS

7. Sun dry the seeds and peel the shells to separate the seeds. Or microwave the seeds for fifteen seconds till you hear the first popping sound and then peel the cracked shells. Pressure cook the seeds separately without adding water.

TO PREPARE THE KOOTTU

8. Wash the Tur dal, add two cups of water and turmeric powder.

9. Squeeze out the chopped banana blossom and add to the dal.

10. Pressure cook till the cooker gives out three whistles and switch off flame.

11. Heat 1/4 tsp of sesame oil in a pan and roast one table spoon of black gram dal till the dal turns golden in colour.

12. Add pepper and cumin seeds and fry till the peppers crack, and then add the red chillies and asafoetida powder and continue to fry for one more minute on low flame.

13. Grind the roasted ingredients into a slightly coarse powder.

14. Add the coconut gratings and rice flour and grind the powder into a paste adding little water.
15. Remove the cooked dal and banana blossom mixture and stir in the ground paste and salt.

16. Cook the koottu till it thickens and let all the ingredients blend together.

17. Finally add the peeled and cooked jack fruit seeds to the koottu and cook for another minute.
18. Heat the remaining oil in a seasoning ladle and add mustard seeds.

19. When the seeds crackle add Black gram dal.

20. When the dal turns golden in colour add curry leaves and pour over the Vazhaipoo Palakottai Koottu.