Tag Archives: banana flower recipe

Vazhaipoo Thuvaiyal / Banana Flower (Banana Blossom Chutney)


I have prepared Banana Flower Vada/Fritters, Poriyal/Stir-fry, Kulambu/Curry, but this thought of preparing something different and as a result here comes my Vazhaipoo Thuvaiyal / Banana Flower Chutney.

Banana flower chutney/thuvaiyal goes out well with Idly, Dosa, Curd rice or any Variety rice. Also this stays fresh for 2 days after preparation in room temperature and fresh for more than 2 weeks’ time when refrigerated. But never use a wet spoon and hands to the thuvaiyal, it would get spoiled.

Vazhaipoo Thuvaiyal / Banana Flower Chutney

Vazhaipoo Thuvaiyal / Banana Flower Chutney

Banana flower/Vazhaipoo is packed with loads of health benefits, but takes time to clean when you follow few tricks, you can make it easy. But when compared with the health benefits, it’s worth cleaning.

Health Benefits: It reduces pain and bleeding during menstruation. It reduces the blood sugar level and increases the hemoglobin content. Reduces anxiety and helps nursing mother. Let me share the recipe…


  • Vazhaipoo/Banana flower – 1 no (medium sized)
  • White lentil / Urad dal / Ulundam paruppu – 3 tbsp
  • Tamarind – a small gooseberry size or Tamarind pulp – 1 tsp
  • Dry red chillies – 7 nos
  • Garlic – 5 cloves
  • Ginger – 1” inch stick (1 no)
  • Mustard seeds – ½ tsp
  • Split Black gram – 1 tsp
  • Curry leaves – 2 sprigs
  • Sesame oil / Gingelly oil – 5 tbsp
  • Salt to taste


  • Clean the Vazhaipoo/Banana flower and soak it in water for few mins (to avoid decolorisation).
  • Pressure-cook for 2 whistles or boil banana flower in water with little salt.
  • Drain the water, keep it aside. You can use this water while grinding this Banana flower.
  • Heat a tawa, dry roast white lentil/urad dal/ulundam paruppu, tamarind, dry red chillies, ginger, and garlic until the white lentil turn golden brown.
  • Add the pressure-cooked/boiled Vazhaipoo/banana flower and fry until they get dry.
  • Remove it from fire, transfer it to a plate and Grind them to a fine paste by adding little water (leftover while boiling the banana flower).
  • Heat oil in a kadai, add mustard seeds, split black gram, curry leaves and wait until they crackle.
  • Pour the ground banana flower paste, followed by salt and cook in medium flame by stirring it once in every minute.
  • Cook for 8 to 10 mins or until the oil starts floating on the top and the color of the thuvaiyal starts turning little dark in color.
  • Transfer to a bowl, leave it open until it comes to room temperature and then cover with the lid.

Note: Stays fresh for 2 days in room temperature and 2 weeks when refrigerated.

Vazhaipoo Adai Recipe / Plantain Flower Lentil Dosa Recipe


I have shared the recipe for adai/lentil dosa, now its another version of adai with plantain flower. I like plantain flower to the core. I have tried Plantain Flower Fritters and curry but this time I thought of trying it with Adai/Lentil Dosa. “When the fritters comes out delicious, why not the lentil dosa come out?” this resulted in the making of Plantain Flower Lentil Dosa.

Do check out my Plain Adai recipe, Murungai Keerai Adai / Moringa Leaves Adai , Adai from Leftover rice, Egg Adai recipe / Mutta Adai.

It was so soft, crispy and delicious but got few more mins to get done when compared to the Lentil Dosa/Adai. Goes out good for breakfast, dinner or snack time with sambhar and chutney. Let us move on to the recipe…


  • Vazhaipoo / Plantain Flower – 1 no
  • Raw rice – 1 ½ cups
  • Pigeon pea / Toor dal / Tuvaram paruppu – ¼ cup
  • Whole Black Lentil / Urad dal / Ulundam paruppu – ¼ cup
  • Split Green Lentil / Moong dal / Paasi paruppu – ¼ cup
  • Split Bengal Lentil / Split Channa dal / Kadalai Paruppu – ¼ cup
  • Butter milk – ½ cup
  • Onions – 2 nos
  • Fennel seeds / Perunjeeragam – 1 tsp
  • Methi seeds – 1/4 tsp
  • Red chilies – 4 nos
  • Garlic – 5 cloves
  • Curry leaves – 3 sprigs
  • Salt to taste


  • Soak rice, methi seeds and all the lentils together in a bowl for almost 4 hours, drain the water and grind it to a coarse paste by adding water.
  • Add in the salt, mix it well and transfer it to a bowl.
  • Clean and soak the plantain flower in butter milk and a cup of water for 10 mins, drain the water and keep it aside.
  • Grind the plantain flower, fennel seeds, garlic, and red chilies to a fine paste by adding little water and pour it to the grounded rice batter.
  • Mix all together and rest it for 10 mins.
  • Peel and finely chop the onions and curry leaves, add it to the batter.
  • Heat a tawa, rub with oil, spoon a batter to the tawa and spread it equally from the centre to the corner of the tawa, with the back side of the ladle.
  • Drizzle few drops of oil along the sides and top of the adai.
  • Wait for few mins or until it starts turning golden brown and now swap the sides of the adai and let it cook for few more mins.
  • Wait until it turns golden brown, transfer it to plate.

Serve hot with Tiffin sambhar and Chutney.

Note: The consistency of the batter should be like the Dosa batter consistency. Soaking the plantain flower in butter milk, helps it from decolurisation.

Do check out my other breakfast recipes in this link: https://madraasi.com/recipes/breakfast-dinner/.

Banana Flower Fritters / Vazhaipoo Vadai


Banana Flower Fritters is one of the healthiest food for everyone, also it tastes delicious, crispy outside and soft inside. But only the cleaning of the banana flower is very tiresome job, I use to clean during evenings and refrigerate overnight for morning use. This dish is one of my favorite fritters.

Health benefits of Banana Flower: It helps in weight loss because of its fiber content. It helps in menustral problems. It is a diabetic friendly and also good for lactating mothers. Let us move on to the recipe…

Check out Banana Flower Stir-Fry/Vazhaipoo Poriyal and Banana Flower Curry/Vazhaipoo Kulambu.

It’s Friday and I am taking to the Fiesta Friday #80 hosted by Angie@thenovicegarderner.


  • Banana flower – 1 nos
  • Channa dal / Kadalai parauppu/Bengal gram – 200 gm
  • Garlic – 3 cloves
  • Ginger – 1” inch stick
  • Onion – 1 no
  • Fennel seeds / Perunjeeragam – 1 tbsp
  • Curry leaves – a sprig
  • Oil – 1 cup
  • Salt to taste


  • Soak channa dal /Bengal gram for half an hour in water.
  • Clean the banana flower and soak it in warm for half an hour.
  • Take garlic, ginger, fennel seeds and channa dal, ground them coarsely.
  • Add in the banana flower to the ground mixture and continue grinding.
  • Sprinkle little water, check out no strings of banana flower is there, and else keep on grinding continuously.
  • Transfer it to a bowl, add in required amount of salt. Stir it well.
  • Peel and chop the onions, add the onions, curry leaves to the ground mixture.
  • Heat oil in a kadai, take small portion of ground mixture, roll it to small balls, and flatten them gently. (should be flatten nicely)
  • Drop it one by one, deep fry in low flame for 3 mins, then swap the side and fry for another 3 mins.
  • Remove from oil, place in tissue paper to remove the excess oil.

Serve hot as a tea time snack or side dish for lunch. I have accompanied it with Steamed rice, dal and rasam.