Murungaikeerai Vazhaipoo Poriyal

Vazhaipoo (banana Blossom) and moringa leaves(murungai keerai) are my favorite and used to appear in mom's kitchen often.But after coming to US,very rarely it appears in my kitchen in the recent years.

Though the cleaning process of moringa leaves and banana blossom is time consuming.But looking at the health benefits its worth to make it.

Coming to the recipe,it can be made with or without dhal/lentil.As we prefer to make it with dhal I cooked along it,also the dhal needs to be soft and not mushy.

This poriyal goes very well with sambar and Kaara Kulambhu.But I personally prefer to mix it in white along with a dash of ghee.Soon share,how to clean the vazhaipoo in a different post.

                                                                      

                                                            

                                                                                    Murungaikeerai Vazhaipoo Poriyal 

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   Basic Information

   Preparation time ~ 20 minutes
   Cooking time ~ 12-15 minutes

   Serves ~ 3(generously)

  Ingredients

  

Ingredient	Quantity
Banana blossom/Vazhaipoo(finely chopped)	1.5 cups
Moringa leaves/murungaikeerai(finely chopped)	3-4  cups(loosely packed)
Onion(finely chopped)	1 (small size)
Green chilly/pachamilagai (optional)	2(slit lengthy)
Toor dhal/thuvaram paruppu(cooked soft)	1/ 4 cup
Coconut(grated)	3 tbs
Turmeric powder/manjal podi	1/8 tsp
Curry leaves/karivepillai	few leaves
Salt	1 tsp
Oil	2 tsp

 For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Red chilly/varamilagai	1 (broken)
Asafoetida/perungayam	a pinch

  

   Method 

• Clean the vazhaipoo and chop it finely and put in salt water to prevent color changing.

• Heat the oil in a pan,once it becomes hot do the tempering with the ingredients.Add in the chopped onion,green chilly and curry leaves.Saute the onion for couple of minutes,then add the moringa leaves and saute it for couple of minute or till it wilts.

• Now add in the salt and 2-3 tbs of water, cook it covered in a medium flame for 3-4 minutes.Sprinkle some water if needed.Meanwhile drain the water from the vazahipoo and keep it aside.Once the moringa leaves is almost cooked add in the chopped vazhaipoo and mix it well.Cook it covered for couple of minutes or till it becomes soft.

•  Now add in the grated coconut and cooked dhal to it.Mix it well and put off the flame.

• Serve it along with rice and kulambhu.

• Shallots are preferable instead of onion.
• Add the salt after the moringa leaves wilt.
• Some of the moringa leaves needs extra time to cook.

Enjoy...........