Showing posts from May 2, 2017



Banana flower (thaen vazhai variety) three cups
Gingelly oil one cup
Mustard seeds one spoon
Urad dal one spoon skinless
Turmeric powder one spoon
Fenugreek powder half spoon
Asafoetida one pinch
Red chilly powder one spoon
Salt to taste
Jaggery gooseberry size one
Tamarind one gooseberry size


Remove the female part and transparent petiole from each flower,
Do the same for remaining flowers.
Pack tightly in a cup/
Measure the flowers for three cups.
Blend the three cups of flowers and tamarind with a small quantity of water into a coarse paste.
Heat the frying pan with gingelly oil over a medium flame
Add Mustard seeds to pop up.
Once it starts to crackle, switch off the flame.
Now add Chilly powder, Turmeric powder. Asafoetida, Fenugreek powder.
Stir well so as to all the ingredients to combine together in the hot oil.
Then transfer the banana flower paste into it.
Mix well. Add jaggery and salt.
Add half a cup of water to cook the flower content.
Switch on the flame.
Allow boiling for …