VazhaiPoo Vadai...

                     Day before yesterday i bought a vazhaipoo and made podimas out of it, i had a few vazhaipoo still unpeeled from the blossom, so i thought of  trying this Vazhaipoo Vadai out of it....

I never tasted it but, heard a lot about it, I remember even in some movie they highlight it as specialty of chettinad cooking and also i can say it as a budget recipe yes, here i bought this vazhaipoo for just 10Rs.

I just made a similar dough as for paruppu vadai and added the chopped vazhaipoo along with it.
it was so crispy and tastes heavenly we loved it...

Ingredients:

Channa Dal - 2 cup
Vazhaipoo chopped - 1 cup
Curry leaves - handful
Fennel seeds - 1 tsp
Redchilly - 2
Salt to taste
Oil to fry

Method:

Soak the Channa Dal for 1 to 2 hours and grind it with curry leaves, red chilly, saunf and salt.
Add the finely chopped vazhaipoo with the grinded mixture.
Pat the Vadai mixture to flat round shape and deep fry it in oil, cook well till it turns golden brown.

Now the crispy Vazhaipoo vadai is ready to eat...

I am packing it to event "Eat Seasonal Food, Fresh" happening @ . Motions and Emotions  by Jagruti’s Cooking Odyssey

And to SIC–South Indian Cooking , happending @ Nivedhanam Event by Anu's healthy kitchen.

 

VazhaiPoo Podimas

 Vazhaipoo podimas / Banana Blossom minced stir fry is the one i have waited long to try, as i guessed it is a great hit and liked by my better half alot.

Ingredients:
Plaintain flower - 1 cup chopped.
Roasted bengal gram (Pottu kadalai) - 2 tbsp
Red chilly - 3
Fennel seeds- 1 tsp
curry leaves - few
Bengal gram - 2 tsp (soak it for 1/2 hr)
Coconut - 1/4 cup
Onion - 1
salt to taste and oil to temper.

I would like to start this recipe from separating the vazhaipoo...first we need to separate and wash vazhaipoo as per the below picture and need to soak it in butter milk to retain color.

Dry roast Red Chilly, roasted gram, saunf and grind it well.
Finally add the plaintain flower and run the mixy once, it should be coarse (else avoid mixy and u separately mince the flower and add it to this mixture).

In a hot pan pour 1 tbsp oil temper with curry leave, bengal gram, onion and add the mixture and saute well add salt to taste and cook till its done, once it is cooked well add the shredded coconut and switch off in 2  - 3 mints
Now the Vazhaipoo podimas is ready...

I am packing it to SIC–South Indian Cooking , happending @ Nivedhanam Event by Anu's healthy kitchen.

 

Kambu Koozh / Pearl millet Porridge...

This is one of our traditional dish here in tamilnadu, early days in  most of the houses it is served as breakfast...but the revolution of white rice had made this nutrietious millets to take back seats...

Ingredients:
Pearl millet / Kambu - 3/4 cup
White rice  - 1/4 cup
Salt to tast..
Shallots  - 100 gm
Green chilly - 1
Oil - 2 tsp
Shredded coconut - 2 tbsp.

Wash rice, pearl millet and pressure cook it (Same like cooking rice) to 3 whistle...
once cooked add 1 more glass of water and pressure cook for 1 whistle, it will be in pongal consistency...
Now temper Green chilly, shallot and coconut  to get add it to the cooked millet and add salt to taste...
Once it reaches the room temperature add butter milk to make the cooked millet to porridge consistency...

This can be served with dry fish curry / Kara kuzhambu or any spicy tangy gravies...

 

Note : it will be have a nutty texture in the porridge, if you want a smooth texture before cooking you can dry roast and grind the pearl millet to powder and then proceed with the same process.

 

I am Sending this to Healthy Diet - Cooking with Whole Grains, happening @ Priya's Space.