Vazhaipoo Kootu-South Indian Recipe

Hello Everyone!!!!!!!!!!!!!!!!!!!

Let's see how to make Vazhaipoo Kootu.

Vazhaipoo is a.k.a Banana Blossom which has more medicinal values like,

1.)Blood purifier

2.)Increases haemoglobin cells

3.)Excellent for ulcers

4.)Fibre content

5.)Good for menstrual disorders

6.)Removes constipation

And these are the benefits which i know but there will be millions hidden.

Generally we south indians make vazhaipoo parupu usili , kootu  and vadai.

So here are some tips regarding this:

1.)When you buy a vazhaipoo, the more bigger it is, the more tastier and healthy it will be.

2.)Aftr chopping vazhaipoo, put it in buttermilk to avoid discoloration and sour taste.

3.)This will get cooked easily.

4.)And while preparing vadai, make fresh ones as i feel vazhaipoo consumes lot of oil if the vadai
    batter is kept in the fridge for a long time.

Note: I am not posting the cleaning process of vazhaipoo as there are many pages available in net
          regarding that.So we will directly go the menu.

Ingredients:

1.)Vazhaipoo                   - As required(I took one medium sized Vazhaipoo)

2.)Red Gram                    -2 and a half (Normal coffee tumbler size)
     (Thuvaram parupu)

3.)Green Gram                - 1 and a half(Normal coffee tumbler size)
    (Payantha Parupu)

4.)Jeeragam                     - 3 teaspoons(Normal big spoon size)

5.)Red chillies                  -As required

6.)Green chillies              -As required

7.)Salt                              -As required

8.)Sugar                           -Half teaspoon(normal big spoon)

9.)Vendhayam                 -One pinch

10.)Coriander Leaves      -As required

11.)Ginger                       -2 pieces(each piece in the size of your thumb)

12.)Curry leaves              -As required

13.)Tomato                      -1 big one(Bangalore tomatoes)

14.)Asafoetida                 - 2 pinches

15.)Mustard seeds           - As required

16.)Coriander Seeds       - 2 teaspoons(Normal big spoon)

17.)Molagu                     - Half a teaspoon(normal big spoon)

18.)Coconut                    - As required

19.)Water                        - As required

20.)Turmeric Powder     - One Pinch

21.)Oil                            -As required

Grinding Process:

1.)Grind the following into a smooth paste and keep it aside to add with the kootu.

---Tomato,Green chillies,red chillies,jeeragam,ginger,molagu,curry leaves,coconut and coriander
    leaves.

(Please add the chillies,ginger and molagu according to our spice level).

(Do not add koparai thenga as it will leave too much of oil in the end).

(Add fresh coconut than readymade coconut powders for better taste).

Boiling Process:

1.)Boil the Red gram(thuvaram parupu) and Green Gram(payantha parupu) in the pressure cooker
    as per your requirement and according to the size of the vazhaipoo you have bought.

2.)You can boil both at a time as it will give smooth blending of both the parupu.

Method to do the Kootu:

1.)Heat a kadai and pour oil and leave the mustard seeds to pop up.

2.)Now add asafoetida and a  small pinch of jeeragam.

3.)Now add vendhayam as said above.

4.)Add the cleaned vazhaipoo and add salt immediately to it and mix well.

5.)Now add the boiled parupu and add turmeric powder as said.

6.)Again add the grinded paste and mix well.

7.)Pour water if necessary.

8.)Add sugar as said above at this stage.(Note: Always sugar enhances the whole flavour of the dish)

9.)Let the kootu boil and check when the aroma comes whether the raw smell of all the ingredients
    have gone.

10.) Garnish with coriander leaves and curry leaves and serve hot.

Bon appetit!!!!!!!!!!!!!!!!!

Ishwarya Balaji