(Updated Version)
It’s curious,
but during my trip to India, I didn’t come across any dishes made from banana
blossom or banana flower. Could it be that this delicate flower is reserved for
home kitchens, rather than featured in eateries, because of the meticulous work
involved in cleaning it? Even in Kerala, where it's known as vazhakoombu, I
didn’t spot any on the menu (SOUTH INDIAN FISH CURRY VARIETIES). And in Sri Lanka? Not a trace of kehel muwa
either.
The absence of banana blossom dishes is more widespread than we think. In Malaysia, among the Indian community, this once-loved ingredient has all but disappeared from daily cooking. It’s a sad reality—when people once thrived on these nutritious foods and enjoyed better health. But today, in the world of urban living, our heritage foods are being replaced. Malaysian Indians now seem to prefer pricey supplements, forgetting the power of traditional ingredients like banana flower (VEGETABLE KORMA: 3 IRRESISTABLE RECIPES).
Do you know how incredibly valuable banana blossom is? You’ll find it in Nava's Zen Urban Organic Garden, a gem that nourishes your breath, body, mind and soul (MORINGA POTATO CURRY).
Zen Health Benefits of Banana Blossom (Valaipoo in Tamil)
Rich in Nutrients
Loaded with vitamins A, C, E,
fiber, potassium, and magnesium.
Boosts Digestive Health
Its high fiber content
supports digestion and prevents constipation.
Supports Heart Health
Packed with antioxidants and
potassium to lower blood pressure and promote heart health.
Promotes Healthy Skin
Antioxidants fight free
radicals, giving your skin a radiant glow.
Now, sit back and enjoy the recipes—a Kerala-style
stir-fry and Ms. Nava’s signature banana blossom curry. Two dishes that
celebrate this incredible flower.
Vazhakoombu
Thoran (Kerala Style Banana Blossom /Flower Stir Fry)
Ingredients
1 banana
blossom, cleaned and thinly sliced
5 garlic
cloves, sliced
1 large onion,
sliced
1 tsp coriander
seeds
1 tsp fennel
seeds
2 tbsp fresh
grated coconut
1 tsp turmeric
powder
2 sprigs curry
leaves
2 tbsp oil
Salt to taste
Heat oil in a
pan.
Sauté garlic
and onion until golden.
Add coriander
and fennel seeds, then stir.
Add coconut and cook for 1-2 minutes.
Ingredients
1 Banana blossom
(Vazhaipoo)-
cleaned, chopped and soaked in water till cooking
time
½ cup Kadalai paruppu/Chana Dal
- soaked for at least 4 hours and rinsed
5 shallots – smashed
5 garlic – smashed
1cup coconut milk
½ tbps turmeric
powder
Red chili
powder:
as needed
2 tbsp coconut oil
Salt: To taste
Method
Pressure cook dal, shallots, garlic with
turmeric powder to soften.
Heat coconut
oil, sauté the banana blossom with red chili powder and salt
until softened.
Add the cooked
dal and coconut milk.
Simmer briefly and remove from heat.
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