Banana flower pickle / valaipoo (vazhaipoo) urugai

We all know that almost every part of a banana plant is used each having their own role and functionality. On the daily basis most common and majority of us like to have is the banana’s both of digestion and for taste. Many won’t buy these banana blossom from market because its very tedious work to clean the flowers and cook it. But if you think of its health benefits then you won’t keep away from this wonderful vegetable. This time I have tried making Banana flower pickle which came out totally delicious. I was quite doubtful about the outcome because I have not even heard about this or learnt about a pickle out of a banana flower will work out. Still tried it was successful.

Got this idea from a well wisher she told about the recipe using vinegar. Figured out the basics and did my own recipe modifications that will work out for me. Have used lemon juice only as it is for home use but can even use vinegar and see if it turns out good. Spices added can be according to our own individual preferences. I have used more oil so that it keeps for long even if its kept outside for a month. If you are using less oil keep in fridge. Do try this Banana flower pickle it will definitely be a different kind of pickle for sure.

More recipes:

valaipoo kulambu recipe /saiva meen kuzhambu

banana flower vadai recipe /vazhaipoo vadai /valaipoo paruppu vadai

Banana flower pickle / valaipoo (vazhaipoo) urugai

INGREDIENTS:

Vazhaipoo/banana flower (flowers alone after cleaning) – 1cup
Garlic cloves – 10-12(chopped)
Salt as per need.
Asafoetida/perungayam – 1/2 tsp
Kothamalli thool/coriander powder – 1 tsp
Sombu thool/fennel powder – 1 tsp
Milagai thool/chilli powder – 2 tsp
Turmeric powder/manjal thool – 1/2 tsp
Lemon juice – 4 tbsp
Nallenai/gingelly oil – 200gm
Jaggery /velam – some
To roast:
Cumuin/seeragam – 1/2 tsp
Vendhayam/fenugreek – 1/2 tsp
Kadugu /mustard – 12 tsp

METHOD:

1.Clean the flower by removing the pistil like stick and a plastic petal like thing at the edge.
2.Then chop the flower and put it in buttermilk water till use.
3.Keep a kadai dry roast vendhayam,kadugu and seeragam till mustard splutters and fenugreek becomes golden.

4.Take these roasted things along with Turmericpowder, hing, salt, chilli powder, coriander powder and fennel powder make a powder.

5.Add oil in a thick bottomed pan when it nicely heats up add the chopped flower without any water.

6.Fry nicely in-between add the chopped garlic also and fry till the flower becomes nicely dry and cooked.
7.Now add the spice powder bring the flame to control and fry.
8.Switch off the stove and add lemon juice with some jaggery.
9.In the heat the jaggery can melt when cool store in airtight container.

Banana flower pickle / valaipoo (vazhaipoo) urugai

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Total Time 45 minutes mins

Course Lunch, Side Dish

Cuisine Indian, SouthIndian

Servings 6

Ingredients

  

• Vazhaipoo/banana flower (flowers alone after cleaning) - one big handful(125gms)

• Garlic cloves - 10-12(chopped)

• salt to taste
• Asafoetida/perungayam - 1/2 tsp

• Kothamalli thool/coriander powder - 1 tsp

• Sombu thool/fennel powder - 1 tsp

• Milagai thool/chilli powder - 2-3 tsp

• Turmeric powder/manjal thool - 1/2 tsp

• Lemon juice - 4 tbsp

• Nallenai/gingelly oil - 200gm

• Jaggery /velam - some

To roast:

• Cumuin/seeragam - 1/2 tsp
• Vendhayam/fenugreek - 1/2 tsp

• Kadugu /mustard - 12 tsp

Instructions

 

• Clean the flower by removing the pistil like stick and a plastic petal like thing at the edge.

  2.Then chop the flower and put it in buttermilk water till use.

  3.Keep a kadai dry roast vendhayam,kadugu and seeragam till mustard splutters and fenugreek becomes golden.

  4.Take these roasted things along with Turmericpowder, hing, salt, chilli powder, coriander powder and fennel powder and make a powder.

  5.Add oil in a thick bottomed pan when it nicely heats up add the chopped flower without any water.

  6.Fry nicely in-between add the chopped garlic also and fry till the flower becomes nicely dry.

  7.Now add the spice powder bring the flame to control and fry.

  8.Switch off the stove and add lemon juice with some jaggery.

  9.In the heat the jaggery can melt when cool store in airtight container.
  

Notes

1. Frying the flower in oil ensures that we can keep it for long.
2. With sufficient oil on top the pickle remains good even for a month.
3. You can have this pickle for serving after two to three days so that it tastes better.
4. Instead of lemon juice you can use vinegar.
5. Use of jaggery is optional.
6. Adding spices can be adjusted according to your taste

Keyword fordosa, foridli, forrice, oorgai, urugai,pickle,sidedish