Vazhapoo parupu usli /Raw Plaintain flower parupu usli

Ingredients:
Vazhapoo - 2 medium size
Chana dal - 1/2 cup
Toor dal - 1/2 cup
Hing - a pinch
Dry red chilly - 8-10
Salt as required
Oil

For seasoning:
Oil
Urad dal - 1 tsp
Mustard seeds - 1 tsp
Hing - a pinch

Method:
Take the Vazhapoo (plaintain flower stem) and remove from each flap the flower and remove the single small stalk from inside.
After that cut the flowers into small pieces and put them in a vessel of water with a drop of buttermilk in it so that they don't turn black.
Take a kadai and season with urad dal, mustard seeds and hing and then add the cut Vazhapoo pieces put salt and mix and cook with a lid covered.
Alternatively, you can also put the cut pieces in a microwave bowl and cook in the oven for about 8 minutes.
In the meanwhile soak the dals in water for 1/2 an hour and then drain the water and grind with red chillies and hing into a smooth paste.
Now you can either take a kadai and add oil and put the paste and stir till it becomes semi solid or you take a microwave bowl put the paste in it and cook for 4-5 minutes.
Now you nicely stir fry the dal paste with some oil and when it gets separated, add the cooked Vazhapoo pieces and mix nicely and stir for another 5 minutes.
Now the Vazhapoo parupu usli is ready to be had with mor kuzhambu rice which is the usual combination.

Vazhapoo Kootu / Raw Plaintain flower kootu

Ingredients:

Vazhapoo (Raw plaintain flower) 1 medium size

Chana dal- 1 tblsp

Split Moong dal - 1 tblsp

Fresh grated coconut

Salt as required

Curry leaves - few

Coriander leaves for garnishing.

Jeera- 1 tsp

Dry roast and wet grind:

Urad dal - 1 1/2 tsps

Dry red chillies - 4-5

Black pepper corns - 1/4 tsp

Methi seeds - 1/2 tsp

Seasoning with Ghee:

Urad dal - 1 tsp

Mustard seeds - 1/2 tsp

Hing a pinch

Remove the flaps of the Vazhapoo and clean and remove the thin stalk from with in each flower.

After that cut the Vazhapoo into small pieces and put it in a vessel filled with water with 1 tsp buttermilk in it.

Now drain the water and in another vessel put the Vazhapoo pieces filled with water and chana dal and moong dal and mix nicely.

Now keep this in the Pressure Cooker to cook for 20 minutes.

After the vazhapoo is cooked nicely remove from cooker.

Wet grind the items for grinding adding jeera and pour it over the Vazhapoo mixture

Now add Curry leaves and salt and mix nicely.

Take a kadai and put 1 tsp ghee and season with urad dal, mustard seeds and hing.

Pour the seasoning on the kootu. The kootu is ready.

Garnish with coriander leaves and serve hot with either plain rice , or with phulka chappathis

Methi seeds - 1/2 tsp