Valzhai Poo Parupu Usili (Banana Flower)

                                        Valzhaipoo Parupu Usili (Banana Flower)

       Many are dreaded by the word "valzhaipoo pooriyal" as its making involves a lot of work, cleaning and also its method of cooking is a long process.
       I am also vary of it, but since my son relished the dish, I take the pains of cooking it with much joy. Cleaning and retaining its color is a big task.

Cleaning the flower:
      First smear oil on your palms otherwise it may leave dark stains. Open the leaf, collect flowers discard leaf (Purple One), while peeling the leaves will get softer and paler in color and the flowers will get smaller. Keep peeling until you reach the white yellow flower heart.
     Pick a flower open, observe the inside, you will notice a matchstick like stem inside the flower and a feathery plastic like petal. You will have to remove the both, otherwise your banana flower will be hard and bitter.
     Likewise clean all the flowers and cut it into small pieces (Chop) and immerse it in whisked curd (1/2 litre) watery in state and rest it for 1/2 an hour, otherwise the banana flower may turn black (dark).  Coming to the recipe

Cuisine: South Indian
Serving: 3 to 4 persons
Preparation Times:
For Cleaning: 30 minutes
Cutting and Resting Time: 1/2 an hour
Cooking Time: 30 minutes

Ingredients:
Banana flower or Valzhai poo: 1 number
Onions finely chopped: 1 number (Optional)
Whisked Curd: 1/2 litre
For Usili:
Bengal or Channa Dhal: 100 gms
Red Chilies: 2 nos
Salt to taste
Oil as needed
For tempering:
Mustard seeds: 1 tea spoon
Bengal gram and urad dhal: 1 tea spoon
Oil as needed

Method:
1. Clean the banana flower as mentioned above and cut it into tiny pieces and immerse it in whisked watery curd liquid. Keep it for 1/2 hour
2. Soak bengal gram for 1 hour and grind into coarse paste adding red chili and very little water and salt as per taste and asofotedia.
3. Take the  bengal gram paste and place it on a idli plate and steam it for 10 to 15 minutes or till it is cooked.
4. Take the cooked bengal gram, it will be like besan idli, cool it and then pulse it in a mixie jar for less than a minute. It will become coarse powder. Keep it aside.
5. Chop the onions finely and keep. When everything is ready, switch in the stove.
6. Place a pan in one burner and place a sauce pan filled with water on another burner.
7. When the water starts boiling, add the chopped banana flower after washing it thoroughly leaving no reminence of curd.
8. Put off the flame, drain the water and keep it aside to cool.
9. In the other pan, add 3 tea spoon of oil, when oil is hot add mustard seeds, when it flutters, add onions and stir well till becomes translucent.
10. Now add the valzhai poo and stir well for 2 minutes, add little salt for onions and valzhai poo.
11. After stirring for 5 minutes, add the coarse bengal gram, idli powder, which we have done already to this valzhai poo and mix well.
12. Drizzle some 2 tea spoon of oil, simmer the stove, close the pan with a lid and allow it to cook for ten minutes.
13. The besan idli powder, which we have added becomes well cooked and a nice aroma comes from it. Put off the stove.
14. Transfer it to a serving bowl. serve it with hot sambar rice or goes well with vathakulambu.