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Vazhaipoo Paruppu usili recipe, How to make usili

by Jeyashris Kitchen
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Vazhaipoo Paruppu
Vazhaipoo paruppu usili, a traditional tamil brahmin recipe made using banana flowe and lentils, serves a perfect accompaniment for rice. Vazhaipoo or banana flower is cooked in 2 forms in our place. One is this Vazhipoo paruppu usili and other one is Vazhaipoo kootu, Vazhaipoo paruppu usili, though like by everyone at home many times we won’t have a chance to visit the Indian market in little India and the local small Indian shops will only the basic Indian veggies. So when ever i visit the Indian market, i buy the Vazhaipoos and make paruppu usili in the same way as i make Beans Paruppu usili. Recently i was told by my friend, that she makes this vazhaipoo paruppu usili by adding an extra ingredient. So i am sharing the recipe of the popular South Indian Vazhaipoo paruppu usili. Also check out the popular chettinad style Vazhaipoo vadai recipe
Before buying the vazhaipoo, always choose the heavy weighted vazhiapoo , which will have more flowers. Though cleaning is a little elaborate part, when you practise it it will be easy.
Vazhaipoo usili 1
INGREDIENTS: SERVES 3-4

TOOR DAL 1/4 CUP
CHANNA DAL 1/2 CUP
RED CHILLI 4-5
VAZHIPOO (CLEANED AND CHOPPED) 2 CUPS
ASAFOETIDA 2 PINCHES
OIL 2 TBLSP
MUSTARD SEEDS 1/4 TSP
CORIANDER SEEDS(DHANIYA) 2 TSP
CURRY LEAVES FEW
SALT TO TASTE
BUTTER MILK 2 TBLSP

Vazhaipoo usili 4
METHOD:

  • First clean the vazhipoo. Take out the bunch of flowers and take out the kallan( the black part. I took this photo from my phone as couldn’t handle the camera in one hand.
Vazhipoo cleaning Vazhipoo cleaning
  • Chop them finely and put it in vessel filled with water and little butter milk. the addition of buttermilk is to avoid the the discoloration of the vazhaipoo. This can be done on the previous day night and kept in the refrigerator.

paruppu usili

  • Soak the channa dal, toor dal , dhania seeds and red chillies for 20 minutes.
  • After 20 minutes, drain the water and coarsely grind this in a mixer.
Paruppu usili Vazhipoo usili
  • Steam this in a greased idli plate or a normal vessel for 12- 15 minutes.
  • When done allow this to cool and pulse it in a mixer.
vazhipoo usili Vazhipoo usili
  • In a pan add oil and throw in the mustard seeds. Drain water from vazhaipoo and saute this for 5 minutes by adding salt to this.
  • The vazhaipoo will get cooked easily.
  • Take it out from the pan and keep it aside.
  • Add oil in the same pan and add the steamed and pulsed dal.
  • Add little salt and turmeric powder. Saute well in a low flame for 5- 8 minutes till it gets nicely roasted.
Vazhipoo usili Usili
  • Now add the vazhaipoo which we have cooked already.
  • Mix well to the dal and let it be in a low flame for 2 minutes. Add curry leaves and switch off the flame.

Paruppu usili

Vazhaipoo usili 2
Note:

  • If you want the texture of the paruppu usili to be very soft, add more of toor dal and less of channa dal.
  • If you prefer a roasted texture then add more of channa dal and less toor dal.
  • If steaming the paruppu in a normal vessel , do not forget to cover it properly, else water will come into it and make the Vazhaipoo paruppu usili soggy.

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23 comments

Sangeetha Nambi June 10, 2013 - 6:47 am

Wow ! Loved ur version much !

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prathibha Garre June 10, 2013 - 7:01 am

looks nice and neat shots jey..

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AparnaRajeshkumar June 10, 2013 - 7:20 am

healthy and all time favorite recipe !~

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Nagalakshmi V June 10, 2013 - 7:53 am

two of my favourite ingredients coming together in this dish 🙂 the pictures are super crisp!

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Sona S June 10, 2013 - 8:05 am

healthy and delicious.

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Veena Theagarajan June 10, 2013 - 8:33 am

love it my fav dish

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Hari Chandana P June 10, 2013 - 9:22 am

Woww.. Lovely and colorful dish.. looks awesome!!

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Priti S June 10, 2013 - 9:22 am

Never had this …looks yum and tempting and love the pics ….very sharp

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Sona - quick picks/pick quicks June 10, 2013 - 11:31 am

nice yummy diah.. such crispy clear clicks ! And..hey, do drop by my "pick-quics (non foodie blog) if you are in for some real hearty laugh.

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Priya Suresh June 10, 2013 - 11:33 am

Vazhaipoo paruppu usili looks fabulous and quite new for me, rasam kuda supera irrukum illa.

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Vimitha Anand June 10, 2013 - 11:41 am

Love this usili a lot… looks so good

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Premas Culinary June 10, 2013 - 12:47 pm

Healthy recipe,nice version…

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Shanthi June 10, 2013 - 1:29 pm

healthy and yummy usili..perfectly done…

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Divya Shivaraman June 10, 2013 - 2:09 pm

usulli looks amazing dear

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Hema June 10, 2013 - 5:28 pm

Love this usili, very nicely done..

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Srimathi Mani June 10, 2013 - 8:02 pm

I am in awe of people who can clean the vazhipoo and then make usili out of it. I love to eat it but need someone to do the prep work.

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Sravs June 10, 2013 - 8:06 pm

Wonderful and delicious one !!

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Akila June 11, 2013 - 1:57 am

My mom prepares the same… Just love it

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Shweta Agrawal June 11, 2013 - 7:57 am

Such a nice recipe:) Yummy and tempting:) Loved the clicks 🙂
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Lavi Raj June 11, 2013 - 2:44 pm

perfect usili jey! like the crumbling texture, i never get it that way though!

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vp July 29, 2013 - 3:34 pm

I liked the addition of coriander seeds, it gave nice flavor 🙂

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anu July 6, 2015 - 2:43 pm

Wonderful!! How do I know when the vazhapoo is cooked?? Need to filter it from buttermilk and fry it in oil??

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jeyashri suresh July 13, 2015 - 10:22 am

Vazhaipoo will be cooked so soon. May be in 5 to 7 minutes. Yes you have to discard the buttermilk water

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