Murungai Keerai and Vazhai Poo (flower of the plantain/Banana tree) have many health benefits. It is one more addition to our Poriyal Recipe. It is a tasty and healthy Poriyal which is a very tasty accompaniment to Sambar Rice, Dahi Rice etc.
Ingredients
Vazhai Poo (Banana/Plantain Flower) – 1 cup (finely chopped) (Refer how to clean the flower in this blog)
Murungai Keerai – 2 cups
Moong Dal (Split Green Gram) – 2 tbsp (soaked in water for 30 minute)
Grated Coconut – ½ cup
Turmeric (Haldi) Powder – 1/8 tsp
Salt to taste
For Tempering:
Oil – 1 1/2 tbsp
Mustard Seed (Rai) – ¾ tsp
Split Urad Dal – 1 tsp
Red Chilli (Broken) – 3
Onion -1 (finely chopped)
Method
Boil ½ cup of water with a pinch of Salt and Haldi Powder. Add the Vazhai Poo and cook till half done. Keep aside. (Do not strain the water. Add just enough water initially for cooking).
Heat the Oil in a pan. Add Mustard Seed. When it crackles, add Red Chilli and Urad Dal. Stir cook till the Dal becomes pink.
Add the chopped Onion and sauté it translucent.
Add Murungai Leaves, one cup of water, soaked Moong Dal. Mix well. Cover with a lid and cook in low to medium flame for 3 to 4 minutes. Turn the leaves and add Salt. Cover the Pan again with the lid. Cook for another 4 to 5 minutes till the leaves become soft.
Add the boiled Vazhai Poo and grated Coconut.
Mix well. Cover with lid and cook for another couple of minutes.
Serve with Rice.
Note:
For some, Murungai Keerai may not digest easily and may cause stomach upset. If eating for the first time, try a very little quantity initially and then decide for future.
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