Vazhaipoo( Banana flower/ Banana blossom) puli kuthi kootu

Serves 2

Ingredients:

Banana blossom/ Vazhaipoo                                                         1 nos

Tamarind                                                                                       1 lemon sized ball
Sambar powder                                                                              1 tsp
Asafoetida                                                                                      1 pinch
Channa dhal/Kadalai paruppu                                                        1 tbsp
Toor Dal/ Thuvaram paruppu                                                        1 handful
Turmeric  powder                                                                           1/2 tsp
Dhaniya                                                                                           1 tsp
Red chillies                                                                                      1 nos
Dessicated coconut powder/fresh coconut gratings                         1 tsp/ 1 Tbsp
Salt                                                                                                   As needed
Oil                                                                                                     1 tsp
Mustard seeds                                                                                    1/2 tsp


Procedure

1. To clean and cut banana blossom/ vazhaipoo, pls refer to this link: http://vegfoodiescentral.blogspot.com/2014/10/vazhaipoo-banana-flower-banana-blossom.html
2. Pressure cook toor dal with turmeric powder and water
3. Soak tamarind in lukewarm water and extract syrup.
4. In a saucepan, simultaneously add cut banana blossom/vazhaipoo and add the tamarind syrup and water just enough to immerse the vazhaipoo/banana blossom , add sambar powder and asafoetida and bring it to boil , let it simmer until banana blossom florets are soft .  It takes about 12 mins. Add a bit of water. It should have a consistency of a gravy.
5. Add salt at this point and let it boil for a few more minutes.
6. Incorporate pressure cooked toor dal and let the mixture boil for 5 more mins. Keep checking for water to maintain the right consistency
7. Simultaneously, heat a small stir fry pan. Add a drop of oil. Add channa dhal, dhaniya seeds, red chili and fry until  the dhal golden brown. Add coconut powder/fresh coconut gratings, mix  and switch off the stove. Keep mixing until the coconut powder turns golden 
8. Grind this to a paste adding very little water.
9. Add the paste to the boiling mixture, add little water, mix well, reduce the heat to low and bring the mixture to a boil. Switch off the stove. 
10. Serve it with hot rice and potato/senaikezhangu/seppankizhangu fry.