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Vazhapoo Chutney
4 serving
Also known as
'Banana Flower Chutney'.
Ingredients
Instructions
Instructions
10 minutes
1.
1.
Bring several cups of water to a boil in a large pot. Add the turmeric, 1tsp. salt, and banana bracts. Boil 5 minutes. Drain mixture, reserving bracts.
2.
In a pan over low heat, fry dal and chiles in oil until aromatic. Remove from heat and let cool completely.
3.
Combine everything in a blender and blend until smooth, adding water as needed. Serve hot.
Made with 4 Tbsp. urad dal instead in chana dal. Used dried, shredded coconut, guajillo chiles, 1 tsp. tamarind concentrate, and brown sugar. This is pretty good, with a nice toasted flavor from the dal and a pleasant coconut flavor. I should have added more tamarind as it's hard for me to detect. The chiles give it a nice color and warm flavor. I don't think I can detect the banana at all (though admittedly I'm not very familiar with it). It certainly isn't bitter like my last banana flower dish was.