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Main Course

Drumstick Leaves And Banana Flower Poriyal

Though it consumes time it is tasty and as well healthy dish.

Ingredientsfor 4 servings

1 Banana flower
Drumstick leaves, to taste
1 Onion
2 Chilli
Curry leaves, to taste
Oil, to taste
Mustard, to taste
½ Ts Turmeric powder
Salt, to taste

Preparation

Step 1
For the benefit of those who are not aware of how to do the cleaning of the banana florets I’m including those steps as well.
Step 2
Under the each layer of the marron cover of the banana flower there will be bunch of florets. Leave out the first few layers since it will too hard and the taste would be good.
Step 3
This is how the florets looks like.
Step 4
Except the stamens and the stem remove the rest.
Step 5
Chop them finely. In a vessel add water to it, ½ ts of turmeric powder and salt as needed and cook.
Step 6
Strain the water and set aside.
Step 7
Get the drumstick leaves alone, wash well and strain water and set aside.
Step 8
Chop onion, chilli cut in lengthwise and curry leaves.
Step 9
Heat the oil in kadai and add the mustard and wait till spurts.
Step 10
Add the onion, chilli and curry leaves and fry for about a minute.
Step 11
Add the drumstick leaves.
Step 12
Toss till occasionally and cook. Do not add water. Though strained the water sticking in the leaves are enough for it to cook.
Step 13
When the leaves are cooked well add the cooked florets.
Step 14
Stir everything together thoroughly and toss it for 5 minutes. Then add the grated coconut(optional).
Step 15
Cook again for about 3 to 5 minutes.
Step 16
For those who like the raw taste of the coconut can just toss once or twice after adding the coconut and take it off the heat.
Step 17
Goes well with the rice, this makes a good dish. Or can be mixed with rice and eaten as main dish.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Drumstick Leaves And Banana Flower Poriyal

Though it consumes time it is tasty and as well healthy dish.

Ingredientsfor 4 servings

1 Banana flower
Drumstick leaves, to taste
1 Onion
2 Chilli
Curry leaves, to taste
Oil, to taste
Mustard, to taste
½ Ts Turmeric powder
Salt, to taste

Preparation

Step 1
For the benefit of those who are not aware of how to do the cleaning of the banana florets I’m including those steps as well.
Step 2
Under the each layer of the marron cover of the banana flower there will be bunch of florets. Leave out the first few layers since it will too hard and the taste would be good.
Step 3
This is how the florets looks like.
Step 4
Except the stamens and the stem remove the rest.
Step 5
Chop them finely. In a vessel add water to it, ½ ts of turmeric powder and salt as needed and cook.
Step 6
Strain the water and set aside.
Step 7
Get the drumstick leaves alone, wash well and strain water and set aside.
Step 8
Chop onion, chilli cut in lengthwise and curry leaves.
Step 9
Heat the oil in kadai and add the mustard and wait till spurts.
Step 10
Add the onion, chilli and curry leaves and fry for about a minute.
Step 11
Add the drumstick leaves.
Step 12
Toss till occasionally and cook. Do not add water. Though strained the water sticking in the leaves are enough for it to cook.
Step 13
When the leaves are cooked well add the cooked florets.
Step 14
Stir everything together thoroughly and toss it for 5 minutes. Then add the grated coconut(optional).
Step 15
Cook again for about 3 to 5 minutes.
Step 16
For those who like the raw taste of the coconut can just toss once or twice after adding the coconut and take it off the heat.
Step 17
Goes well with the rice, this makes a good dish. Or can be mixed with rice and eaten as main dish.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.