Authentic Keralan Vazhaipoo Parippu Erissery with Warm Steamed Matta Rice
Experience the comforting flavors of Kerala with this traditional dish featuring tender banana blossoms and lentils cooked to perfection. Infused with a fragrant roasted coconut and cumin paste, it offers a deeply nourishing and wholesome meal.
70min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Soak the chopped banana blossom in buttermilk or salted water for 15 minutes to remove bitterness, then drain well.
2
Rinse the moong dal and chana dal, then pressure cook them with turmeric and adequate water until soft and mashable.
3
Grind the grated coconut, cumin seeds, and dried red chilies into a smooth paste with a little water.
4
In a heavy-bottomed pan, add the drained banana blossom, a cup of water, and salt, cooking until tender.
5
Stir the cooked dal and the ground coconut paste into the tender banana blossom, simmering for 10 minutes on low heat.
6
Heat coconut oil in a small pan, add mustard seeds and curry leaves, letting them splutter before pouring over the curry.
7
Serve warm with steamed Matta rice.
Ingredients
1 medium banana blossom (vazhaipoo), cleaned and finely chopped
1/2 cup split yellow moong dal
1/4 cup chana dal
1 cup fresh grated coconut
1 tsp cumin seeds
3-4 dried red chilies
1/2 tsp turmeric powder
2 tbsp coconut oil
1 tsp mustard seeds
1 sprig curry leaves
Salt to taste
*This AI-generated recipe may contain inaccuracies.