Recipe for Banana Flower Curry with Traditional Rice

Banana flower, also known as banana blossom or vazhaipoo, is a traditional and nutritious ingredient widely used in South Indian kitchens. Known for its unique earthy flavor and numerous health benefits, banana flower curry is a wholesome dish, especially when paired with steaming hot traditional rice like red rice or hand-pounded rice. This blog will walk you through a detailed recipe for banana flower curry along with tips on how to clean the flower and serve it as a comforting, home-cooked meal.

Understanding Banana Flower
The banana flower is a cone-shaped, maroon or purple flower that grows at the end of a banana cluster. The outer layers are tough and inedible, but inside lie tender florets which are rich in fiber, vitamins, and iron. It is especially beneficial for women’s health and is considered to support hormonal balance and improve gut health.

Ingredients Required
For Cleaning the Banana Flower:
1 medium banana flower

1 tablespoon lemon juice or buttermilk (for soaking)

For the Curry:
2 tablespoons coconut oil or sesame oil

1 teaspoon mustard seeds

1 teaspoon urad dal

1 teaspoon chana dal

1 dried red chili

A pinch of asafoetida (hing)

1 sprig curry leaves

1 medium-sized onion, finely chopped

2 green chilies, slit

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

Salt to taste

2 tablespoons grated coconut (fresh or frozen)

1/4 cup moong dal (optional, for added protein)

Water as required


Traditional Rice:
1 cup red rice or hand-pounded rice

3 cups water

Salt to taste


Cleaning the Banana Flower
Cleaning the banana flower is the most time-consuming step but essential to avoid bitterness. Begin by removing the maroon outer bracts. Inside each layer, you’ll find a cluster of florets. Each floret contains a long, transparent stamen and a plastic-like petal which should be discarded. Only the tender part is used. Continue peeling layers until you reach the pale yellow core, which is also edible and does not need cleaning.
As you clean, collect the florets in a bowl of water mixed with lemon juice or buttermilk to prevent discoloration. Once all florets are cleaned, chop them finely and keep them immersed in the acidulated water until cooking.

Cooking the Moong Dal (Optional)
If using moong dal, rinse and cook it separately until soft but not mushy. Set aside.

Method to Prepare Banana Flower Curry
1. Preparation: Drain the chopped banana flower from the lemon water and rinse it once. Keep it aside.

2. Tempering: In a heavy-bottomed pan or kadai, heat coconut oil. Add mustard seeds and let them splutter. Add urad dal, chana dal, dried red chili, and hing. Sauté until the dals turn golden.

3. Sauté Aromatics: Add chopped onions, green chilies, and curry leaves. Sauté until the onions turn translucent.

4. Add Spices: Add turmeric and red chili powder. Mix well.

5. Cook Banana Flower: Add the chopped banana flower. Mix everything together. Sprinkle some water and add salt. Cover and cook on low flame for 15 to 20 minutes, stirring occasionally.

6. Add Dal (If Using): Once the banana flower is soft, add the cooked moong dal and combine well. Let it simmer for 3 to 4 minutes to absorb flavors.

7. Finish with Coconut: Finally, add grated coconut and give it a good stir. Cook for another 2 minutes and turn off the heat.

The banana flower curry is now ready to serve.

Cooking Traditional Rice
Wash red rice or hand-pounded rice thoroughly. In a pot or pressure cooker, add 3 cups of water for every 1 cup of rice. Add salt and cook until soft but not mushy. This type of rice has a nutty flavor and high fiber content, making it an ideal companion for the curry.

Serving Suggestions
Serve banana flower curry hot with traditional rice and a dollop of ghee. You can also add a side of papad or pickle for a complete South Indian-style meal. This combination is not only tasty but packed with nutrients, making it a perfect option for lunch or dinner.

Tips for Best Results

Always clean the banana flower immediately after cutting to avoid darkening.

Use fresh coconut for a richer taste.

For a spicy variation, add a bit of black pepper powder while finishing the curry.

Moong dal is optional but adds a creamy texture and boosts protein content.


Conclusion
Banana flower curry with traditional rice is a celebration of rooted Indian cooking. While it requires some effort in preparation, the final result is both healthy and delicious. This meal stands out as a nourishing blend of rustic flavors and wholesome ingredients, preserving the age-old culinary traditions of our kitchens. Whether you are trying it for the first time or reviving your grandmother's recipe, this dish is sure to bring both comfort and satisfaction to your dining table.