Ingredients:
Method:
Clean, pick and chop the plantain flower. Toss in a tbspoon of oil.
Pressure cook the thoor dhal.
Heat oil in a pan add mustard, urudh dhal, red chillies, when seasonings are done add the sliced onions followed by drumstick leaves and saute well.
Wash the plantain flower and add it to the pan.
Add the water in which the dhal was cooked, close the pan and cook till the leaves and flower turns soft.
Add chilli powder, turmeric powder, salt. Let it boil. Add the chilli powder and turmeric powder.
When the raw smell of the spice powder turns off andd the cooked dhal shredded coconut and ghee.
Turn off the stove and mix well.
Serve with rice or chapathi.
- Vazhaipoo (Plantain flower) - 6 to 8 petals
- Murungai keerai (drumstick leaves) - 2 handfull
- Thoor dhal - 1/4 cup
- Small onions - 10 to 12
- Chilli powder - 2 tsp
- Turmeric powder - 1/2 tsp
- Mustard - 1 tsp
- Urudh dhal - 1 tsp
- Salt - to taste
- Ghee - 1 tbsp
- Shredded coconut - 3 tbsp
Method:
Clean, pick and chop the plantain flower. Toss in a tbspoon of oil.
Pressure cook the thoor dhal.
Heat oil in a pan add mustard, urudh dhal, red chillies, when seasonings are done add the sliced onions followed by drumstick leaves and saute well.
Wash the plantain flower and add it to the pan.
Add the water in which the dhal was cooked, close the pan and cook till the leaves and flower turns soft.
Add chilli powder, turmeric powder, salt. Let it boil. Add the chilli powder and turmeric powder.
When the raw smell of the spice powder turns off andd the cooked dhal shredded coconut and ghee.
Turn off the stove and mix well.
Serve with rice or chapathi.
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