Plantain Flower Recipe – Authentic Vazhaipoo Curry with Dal & Tamarind

Last Updated on 1 month by Neha Deshmukh

Plantain Flower Recipe – Authentic Vazhaipoo Curry with Dal & Tamarind

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Vazhaipoo Curry. It’s a South Indian classic, and honestly, it’s a dish that always reminds me of my grandmother’s kitchen. The slightly floral, earthy flavour of the plantain flower combined with the tangy tamarind and hearty dal… it’s just pure comfort food. Don’t be intimidated by the plantain flower, though! I’ll walk you through everything.

Why You’ll Love This Recipe

This Vazhaipoo Curry isn’t just delicious; it’s packed with nutrients! Plantain flowers are a good source of fiber, vitamins, and minerals. Plus, the combination of dal and spices makes it a complete and satisfying meal. It’s a little bit of work, yes, but the incredible flavour is so worth it. You’ll be rewarded with a truly authentic taste of South India.

Ingredients

Here’s what you’ll need to make this amazing curry:

• 1 Plantain flower
• 1/4 cup Tur dal (split pigeon peas) – about 60g
• 1 small gooseberry-sized tamarind ball
• 1/4 tsp Turmeric powder
• 1/4 cup Channa (chickpeas) – about 60g
• Salt to taste
• 1 tbsp Channa dal (split chickpeas) – about 15g
• 1 tbsp Coriander seeds – about 10g
• 4 Red chillies (adjust to your spice preference!)
• 1 tsp Raw rice – about 7g
• 3 tbsp Coconut (grated or desiccated) – about 20g
• 2 tsp Oil
• 1/2 tsp Mustard seeds
• 1 pinch Asafoetida (hing)
• Curry leaves

Ingredient Notes

Let’s talk about a few key ingredients. Preparing the plantain flower is the most unique part. You’ll need to carefully remove the outer layers and the inedible parts inside – don’t worry, I’ll explain it in the instructions! Soaking it in buttermilk prevents discoloration, which is a neat trick I learned from my mom.

Tamarind is essential for that signature tangy flavour. I prefer using a small, concentrated ball of tamarind, but you can also use tamarind paste. Just adjust the quantity accordingly.

Traditionally, tur dal is used in this curry, but you’ll find regional variations. Some families use moong dal (yellow split lentils) or even a mix. Feel free to experiment!

And finally, hing (asafoetida) – a little goes a long way! It adds a wonderful savoury depth to the curry. It’s a staple in Indian cooking and aids digestion too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s tackle the plantain flower. Remove the outer layers until you reach the softer, lighter-coloured bracts. Then, carefully remove the tiny florets (the styles) from each bract. This takes a little patience, but it’s important. Soak the cleaned flower in diluted buttermilk for about 15-20 minutes to prevent it from turning brown.
2. Drain and rinse the soaked flower thoroughly. In a pressure cooker, combine the flower with 1/4 tsp turmeric powder, 1 cup of water, and a pinch of salt. Pressure cook for 3 whistles. Set aside.
3. While the flower is cooking, let’s prepare the dals. Pressure cook the tur dal separately with a little turmeric and salt for about 3 whistles, until soft and mushy. Mash it well and set aside. Soak the channa in a bowl with a little salt for at least 30 minutes. Then, cook the channa in a separate pot until tender.
4. Now for the tamarind. Soak the tamarind ball in about 1 cup of hot water for 15-20 minutes. Squeeze the tamarind to extract the juice, discarding the pulp.
5. Time for the spice paste! Heat 1 tsp oil in a pan and fry the channa dal, coriander seeds, red chillies, raw rice, and coconut until golden brown. Let it cool, then grind it into a smooth paste with a little water.
6. Heat the remaining 1 tsp oil in a large pan. Add the mustard seeds and let them splutter. Add a pinch of hing and a few curry leaves.
7. Add the cooked plantain flower and the tamarind extract to the pan. Bring to a boil and simmer until the raw smell of the tamarind disappears, about 5-7 minutes.
8. Finally, add the cooked tur dal, channa, and the ground spice paste. Mix well and simmer for another 5-7 minutes, allowing the flavours to meld together.
9. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t skip the buttermilk soak for the plantain flower – it really does make a difference!
• Adjust the number of red chillies to control the spice level.
• Make sure the tamarind smell is completely gone before adding the dals. This ensures a balanced flavour.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your asafoetida (hing) as some brands may contain wheat.
• Spice Level Adjustment: For a milder curry, reduce the number of red chillies or remove the seeds before grinding. For extra heat, add a few more chillies or a pinch of cayenne pepper.
• Festival Adaptations – Onam/Sadya: This curry is often part of the elaborate Onam Sadya spread in Kerala.
• Regional Variations – Kerala/Tamil Nadu styles: In Kerala, coconut milk is sometimes added for a richer flavour. Tamil Nadu versions might include a touch of jaggery for sweetness. My friend’s family in Chennai always adds a tiny bit of jaggery!

Serving Suggestions

Vazhaipoo Curry is best served hot with a generous portion of rice. It pairs beautifully with a side of rasam or sambar. A simple vegetable stir-fry or a cooling raita also complements the flavours nicely.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavour actually develops even more overnight!

FAQs

• What is Vazhaipoo and where can I find it? Vazhaipoo is the Hindi name for plantain flower. You can find it at Indian grocery stores, Asian markets, or sometimes even at well-stocked supermarkets.
• How do I clean and prepare a plantain flower? I’ve detailed the cleaning process in the instructions, but it essentially involves removing the outer layers and the tiny florets inside. It takes a bit of time, but it’s worth it!
• Can I use pre-cooked dal to save time? Yes, absolutely! Using pre-cooked dal will significantly reduce the cooking time.
• What is the best way to balance the sourness of tamarind? Simmering the tamarind extract for a few minutes helps to reduce the sourness. You can also add a tiny pinch of jaggery or sugar if needed.
• Can this curry be made ahead of time? Yes, you can make this curry a day ahead. The flavours will meld together beautifully.
• What rice varieties pair best with Vazhaipoo Curry? Traditionally, this curry is served with steamed rice. Varieties like Kerala Matta rice or basmati rice are excellent choices.