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In a tropical place like South India, we get in plenty Banana flowers and fruits.
So it is common here to make dishes out of Banana flowers.
This Banana flower Vadai can be eaten as a snack item or as a side dish along with rice meals.
COOKING TIME: 2 hours
1. Banana flower: 1 cup (finely chopped flower)
2. Bengal Gram Dhal (Channa Dhal): 0.5 Cup or 100 Grams
3. Green Chilies: 2
4. Onion: 1
5. Curry leaves and Coriander leaves: 1 sprig each
6. Aniseed: 0.25 Teaspoon
7. Salt: 0.5 Teaspoon
8. Turmeric Powder: 0.5 Teaspoon
9. Oil: 200 ml
Soak Bengal gram Dhal in sufficient water for 1 1/2 hours and grind in a blender along with salt and aniseed to a coarse batter consistency.
Take the Banana flower bunch and remove the outer layer and then the flowers individually first.
Then remove the stamen and the membrane which are not edible from each flower.
Chop them finely and keep them in water with turmeric powder till they are added to the batter.
This will help the flower to retain its color.
Chop onion, G.chili and curry, coriander leaves finely.
Mix the Dhal batter with the chopped flower, onion, G.chili, Curry, Coriander leaves and make small lime sized balls.
You must squeeze and remove all the water completely from the chopped flowers before mixing with the batter.
Flatten them and shape them like “vadais.” Heat oil in a skillet and drop the vadais gently in to the hot oil 3 or 4 numbers at a time and deep fry.
You have to turn it carefully so that both sides are well cooked to a golden brown color.
Drain excess oil and serve hot.
1. you will get approximately 10 pieces of vadais for this quantity of ingredients.
2. In case the batter has too much water to make the vadai to the right shape, you can add 2 teaspoons of puffed Bengal gram dhal powder (Pottu kadalai mavu)
3. We can make “keerai vadai” replacing the Banana flowers with chopped greens.
1. Mutton Balls : 25 no
2. Mutton bones: 100 grams
3. Onion: 1
4. Ginger: 1″ piece
5. Tomato : 1
6. Cinnamon: 1″ piece
7. Cloves: 2
8. Coconut Gratings: 0.5 Cup
9. Turmeric powder: 0.5 Teaspoon
10. Chili Powder: 1 Tablespoon
11. Coriander Powder: 1 Tablespoon
12. Salt: 1 Teaspoon
13. Oil : 1 Tablespoon
14. Curry and Coriander leaves: 1 sprig each
Chop the onion, ginger and tomato. Clean the curry, coriander leaves.
Grind the Coconut gratings to a fine paste.
In a pressure cooker add the oil and fry the onion, Cloves and Cinnamon. Next add the chopped ginger, tomato and the curry, Coriander leaves with the bones.
Add a cup of water to this along with salt, Coriander Powder,Chili Powder, turmeric powder and cook it for 7, 8 mins closing the lid over high flame.
When cool, add the Coconut paste with another cup of water and allow it to boil over medium flame.
When the curry is boiling, drop the mutton balls gently into the gravy to cook for another ten minutes.
1. Use a ladle gently for turning the mutton balls while they are being cooked
2. Squeeze half a lime over the curry after it is taken off the stove.
3. Instead of puffed Bengal Gram Dhal, you can use boiled Bengal gram dhal also.