VAAZHAPOO USILI (BANANA BLOSSOM THORAN)

'Vaazhapoo' / 'Vaazhakoombu' or Banana Blossom is a delicacy. It is not a regular item available in the market. Rarely you might find it in a South Indian store.  If you have a friend with a garden - with a number of banana trees in particular - and ready to gift you a 'vaazhapoo' occasionally, you can enjoy this tasty dish. A friend obliged me recently - thanks to her, I am able to post this recipe!

'Vaazhapoo usili' is an elaborate dish but worth the effort for its fabulous taste. It has the added nourishment of lentils and tastes great with most koottans. Better to prepare this with a non-dal koottan like 'morkoottan' / 'pulungari' though it tastes great with sambar too.

Ingredients

1. Vaazhapoo - 1
2. Tuvar dal / chana dal – 4 tbsp
3. Whole red chilli – 2 - 3
4. Asafetida – a pinch
5. Oil –1 ½ - 2 tbsp
6. Mustard seeds – 1 tsp
7. Urad dal – 1 tsp
8. Whole red chilli – 1” piece
9. Turmeric powder – ¼ tsp
10. Salt to taste
11. Grated coconut - 2 tbsp
12. Curry leaves – 8

Method

1. Soak chana dal in water for 20-30 minutes. 
2. Wash, drain off the water and grind a bit coarsely with red chilli and salt.
3. Remove 5-6 petals of the vaazhapoo and discard them. When the next layer turns yellowish purple, stop.
4. Wash the vaazhapoo and chop it finely. 
5. Make sure you remove the thick stamens which cannot be cut. (See photo 2 above).
6. Sprinkle 1/2 tsp of turmeric powder and 1 tsp of salt and mix well and leave aside for 20 minutes.
7. Add 1 tbsp of curd and water to the above and mix and set aside for another 10 - 15 minutes.
8. Wash well a couple of times.
9. Add water, turmeric powder and salt and pressure-cook it for 3-4 whistles.
10. On cooling, drain off the water through a colander.
11. Heat the oil in a pan. 
12. Add mustard seeds, urad dal, red chilli and asafetida.
13. Then add the ground dal and stir. Cook uncovered for 2-3 minutes.
14. Sprinkle a little water and cook covered for 5-8 minutes on low heat, stirring in between. 
15. Stir well and continue to cook on low heat, adding a little more oil if needed till the dal turns light brown and crispy.
16. Add curry leaves and stir.
17. Add the cooked vaazhapoo and mix well.
18. Add grated coconut and mix.
19. Turn off the heat.
20. Serve hot with rice and koottan.

Tips

1. If you want to cut down on oil, steam the ground dal in a pressure cooker for 10-15 minutes by making flat vadas and placing them on greased idli plates. On cooling, crumble them and add them to the tadka and continue.

2. Beans usili can be prepared in this manner too.

3. Also 'kothavarakka' usili.

NENDRAKKAI THOLI THORAN

Nendrakkai (Raw Kerala plantain) is a tasty vegetable - it can be used to make mezhukkuvaratti as well as molagooshiam. The most popular item it can be used to make is yummy chips. In Kerala these chips would never be purchased from shops when we were kids. It would be made at home in large quantities when we were kids. This would leave behind a huge pile of 'tholi' (thick peels) of the plantains. This itself is a tasty vegetable and can be used to prepare ‘thoran’. 
My mom used to fry nendrakka too - not a whole lot - just half a dozen at a time. "Neiyyappam thinnaa rendundu kaaryam" - meaning there are double benefits in consuming 'neiyyappam' - I can't exactly say why my father would buy 'nendrakkai' - for the chips or for the 'tholi thoran' – both items were dear to all of us! But I can tell you that I bought nendrakkai yesterday more for the latter than for the former. The chips were the bye-product or so it seemed as my primary dish was 'tholi thoran'. I also remember my father getting nendrakkai tholi from the fellows frying nendrakkai chips by the street corner in Chennai as well as Mumbai (read Chembur) but I have had no such luck in Pune!

So now on to the side dish Kerala plantain peel thoran.

Serves 4

Ingredients

Thick peels of 3 Kerala plantains

Vella payaru (lobhia / chowli) - 2 - 3 tbsp

Turmeric powder - 1/4 tsp

Salt to taste

Grated coconut - 2 tbsp

Mustard seeds - 1 tsp

Urad dal - 1 tsp

Whole red chilli - 1-2

Curry leaves - 12

Oil - 2 tsp

Method

1. Wash the nendrakkai and make long lengthwise lines with a knife all around each of them.

2. Remove the thick peels from all the plantains.

3. Pile them and chop them finely.

4. Keep the chopped pieces in water to which a tbsp of buttermilk has been added for 15 minutes and wash it well.

5. Boil the vegetable with turmeric powder and salt till tender and drain off the water.

6. Pressure-cook the 'vellapayaru' with turmeric powder and salt.

7. Heat oil in a pan and mustard seeds, urad dal and red chilli pieces.

8. When they splutter, add curry leaves followed by the cooked vegetable and vella payaru and stir well.

9. Add finely grated coconut and mix well.

10. Serve hot with rice and koottaan (sambar / morkoottaan). 

Tips
For the authentic taste, use coconut oil.

© Copyright 2011. Brinda Balasubramonian.

VAAZHATHANDU THORAN & PODUTHUVAL

'Vaazhathandu' (banana tree stem) has been a favorite with me - partly because it is a rare commodity out here in Pune. I have bought it from a few street vendors in the South Indian-infested Rastapeth on the rare occasions I had gone that side. In fact I keep dropping broad hints about my love for the rare 'thandu' (stem) to a few acquaintances who have banana trees in their backyard. But for reasons unfathomable, no piece has landed in my hands.

During my visit to Chennai, the first item that caught my eye in the market was the 'vaazhathandu' (there were less than half a dozen at any given vendor). I lost no time in conveying my craze for it and my sister-in-law bought it immediately. I volunteered to chop it - I have always loved to slice it and rotate my index finger close to the cut edge after each slice to collect the fibrous threads into a cumulative ring. I used to love it if I could get a nice thick ring at the end of slicing a foot-long vaazhathandu. I  have to say that this time I was rather disappointed as I ended up with a very thin fiber-ring. (But that means it was a tender stem). I even put the finely chopped pieces in water with a tbsp of buttermilk added to it and after five minutes dipped in a knitting needle and stirred it round and round in the vessel to collect any remaining fiber - and managed to get just a bit more! We made 'vaazhathandu thoran' -hmm... it tasted so divine - eaten after 2-3 decades! It shouldn't surprise you to hear that I packed a couple of 'vaazhathandu' on my return to Pune and made 'vaazhathandu thoran' for dinner 

and for lunch the next day, the side dish was 'vaazhathandu poduthuval' (we used to call it ka(l)chatti poduthuval as it would end up being made in a kacchatti which is a stone pot found in every home for making koottaan). 

My husband didn't utter a word of protest - he liked it obviously and was also aware of its health benefits. 

Vaazhathandu thoran

Serves 4

Ingredients

Vaazhathandu (stem of Banana plant) - 1 foot piece 

Grated coconut - 2-3 tbsp

Turmeric powder - 1/4 tsp

Salt to taste

Tuvar dal - 1 1/2 tbsp ( partially cooked and not mushy)

Mustard seeds - 1 tsp

Urad dal - 1 tsp

Whole red chilli - 1-2 pieces

Curry leaves - 10-12

Oil - 1 1/2 tsp

Method

1. Remove the outer barks of the stem till you end up with just the tender center. Only this has to be sliced.

2. Cut thin slices, wrapping the emerging fibrous strands around your index finger after each slice.

3. Then pile up 4-5 slices and chop them finely and put them in a vessel of water with a tablespoon of sour buttermilk added to it.

4. After 5 minutes, dip a knitting needle in the vessel and turn it round and round in circles and collect any fiber remaining.

5. Wash and drain the vegetable.

6. Heat oil in a pan and add mustard seeds and urad dal and red chillies. When they splutter, add curry leaves followed by the chopped vegetable.

7. Add turmeric powder and salt and 2 tbsp of water and cook covered on low heat for about 10 minutes, stirring in between.

8. Sprinkle more water if needed and cook till dry.

9. Add the grated coconut and partially cooked tuvar dal and stir well.

10. Serve hot with rice-n-ghee or as a side dish for sambar / morkoottaan. 

Vaazhathandu poduthuval ( ka(l)chatti poduthuval)

This is a slight variation of the 'poduthuval' and is like a koottu - this is not dry but has some water content in it and is in a semi-liquid state. This tastes great if you eat this with hot rice and ghee.

The recipe is the same as above except that you add more water and don't let all the water evaporate.

Tips

Use coconut oil for the typical flavor and taste.

© Copyright 2011. Brinda Balasubramonian.

KEERA MASHIAL

A healthy dish rich in iron, it goes well with all sour koottaans – it also tastes great when mixed with plain rice and eaten.

Ingredients

Spinach / ‘arkeeerai’ – 1 bunch – cleaned, washed and chopped

Turmeric powder – a pinch

Red chilli powder – ½ tsp

Salt to taste

Coconut oil – 2 tsp

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Whole red chilli – 2 small pieces

Coconut (optional) – cut in small pieces – 1 tbsp

Atta / rice flour (optional) – 1 tsp

Method

Wash and chop the spinach and transfer to a colander.

Heat 3 tbsp water in a kadhai and transfer the spinach to it.

Add turmeric powder and chilli powder and salt and bring to boil on medium flame.

Stir well and then continue to boil on high flame without a lid (to retain the fresh green color), stirring in between.

When the spinach is cooked, turn off the stove and allow it to cool. Most of the water should have evaporated.

Churn the cooked spinach in a blender very briefly (use whipper button).

If it is very watery, remove a tbsp of the water, dissolve 1 tsp of atta / rice flour in it and add to the spinach and boil well.

Heat 2 tsps of coconut oil in a small pan and fry the coconut pieces till golden brown and add to the mashial. In the same oil, add mustard seeds, urad dal and red chilli pieces and when they splutter, add the whole thing to the mashial.

Serve hot with rice and koottan.

Tips

If you can get the right thick consistency without adding atta / rice flour, the taste would be better.

Like all spinach dishes, the quantity shrinks, so you will need another side-dish too - to be sufficient for the family. Also be wary while adding salt - for the same reason.

CHAMMANDI PODI

'Chammandi podi' is a spicy and tangy chutney powder using coconut as the main ingredient. It used to be made in my in-laws'  home whenever we had a lot of fresh coriander leaves. But my mother would add only a little coriander leaves. It can be stored for 15-20 days. 
It can be used like 'molagappodi' with dosa / idli. It can also be eaten with curd rice or used as a side-dish with non-sour koottaans like the 'molagoottal's (in Palakkad homes) or simply with rice and ghee and pappadam.

Ingredients

Urad dal – ½ cup

Whole red chilli – 5-6 (as per your spice level)

Asafetida – ¼ tsp

Grated coconut – 1 cup

Tamarind – a small lime-sized ball

Fresh coriander leaves – 1 - 1 1/2 cups

Curry leaves – 1 tbsp (optional)

Salt to taste

Method

Dry-roast the urad dal in a kadhai with 2 drops of oil on medium heat till light brown.

Add whole red chilli and fry on low heat for another minute.

Transfer to a plate, sprinkle asafetida onto it and allow to cool.

In the same kadhai, fry the coconut till brown and remove.

Then fry the coriander leaves (and curry leaves) for a few minutes and add to the fried dal.

Sprinkle salt and mix everything.

Add the tamarind by making it into small bits.

Coarsely grind everything together into a powder.

Store in a clean, dry bottle for up to 16-20 days in the fridge.

Tips

If the grated coconut is squeezed to remove coconut milk, you will take less time to fry the coconut.

© Copyright 2011. Brinda Balasubramonian.

MOLAGAPPODI - SPICED CHUTNEY POWDER & KARIVEPPILA PODI

Molagappodi (Spiced chutney powder) is available 24x7 in every South Indian home – mixed with oil, it is the usual accompaniment to idli / dosa. Chutney / sambar is prepared only on special occasions. 'Molagappodi' is usually prepared at home as per the taste and spice level of the family.

Nowadays ‘Spiced Chutney Powder’ is available in the market – you can take your pick after trying out all of them! Or try preparing this – at least once! You'll end up making it at home. 'Dosa molagappodi' is on the top of the 'to carry to the US' list of my children - my sons prefer 'molagappodi' to sambar / chutney and they will have only my home-made molagappodi; their kids of course don't mind MTR brand.

Ingredients

Urad dal – ½ cup

Chana dal – ¼ cup

Whole red chilli – 10

White sesame seeds – 1 ½ tsp

Asafetida – nearly ¼ tsp

Sugar (optional) – ½ tsp

Salt to taste

Method

Heat a kadhai and dry roast the chana dal and urad dal together on a medium flame till light brown.

Add the whole red chilli and stir for 1 more minute.

Sprinkle asafetida to this.

Dry-roast the sesame seeds in a separate pan till they splutter and add it to the dal-mixture.

When cool, add to this mixture, required salt and sugar and mix well.

Powder a little coarsely in your mixer.

Store in a clean, dry bottle – take out as much as you want for your dosa, and mix it with required oil and enjoy!

Tips

If you don’t want your molagappodi to be spicy just want it to have a nice reddish color, use 5 regular red chilli and 5 ‘bedage’ (non-spicy) red chilli. 

Sometimes you might end up with a pale red color - you can rectify it without increasing the spice level by adding 1/2 - 1 tsp of 'Kashmirilal Red Chilli powder' and mixing well.

If you like it to be tangy, you can add 1/4 tsp of citric acid powder and mix well but traditionally it is not added.

KARIVEPPILA (CURRY LEAVES) PODI

'Kariveppilai Podi' is very healthy as it uses curry leaves , a major source of iron. Normally most people put away the curry leaves added to the dishes. If you have a good source of fresh curry leaves (I mean from your garden or your friend's), try to make good use of it by making this recipe - it is similar to 'molagappodi' - but with the extra goodness of curry leaves. And believe me, it tastes great too!It can be eaten with rice and ghee or it can be used as an accompaniment to idli / dosa.

Ingredients

Curry leaves - 1- 1 1/2 cups

Urad dal – ½ cup

Chana dal – ¼ cup

Whole red chilli – 8-10 (as per your spice level)

White sesame seeds – 1 tsp

Asafetida – nearly ¼ tsp

Salt to taste

Method

Heat a kadhai and dry roast the chana dal and urad dal together on a medium flame till light brown.

Add the whole red chilli and stir for 1 more minute.

Sprinkle asafetida to this.

Dry-roast the sesame seeds in a separate pan till they splutter and add it to the dal-mixture.

Take a few drops of oil in a pan and add the curry leaves and roast them for a couple of minutes till they become crisp. Add it to the dal-mixture.

When cool, add to this mixture, required salt and mix well.

Powder a little coarsely in your mixer.

Store in a clean, dry bottle.

Tips

If you don’t want your 'kariveppilai podi' to be spicy , use 5 regular red chilli and 5 ‘bedage’ (non-spicy) red chilli.

© Copyright 2011. Brinda Balasubramonian.