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Main Course

Vazhappoo Vada

Sweet, rich, and deeply satisfying — this is the snack that shows up at every Kerala celebration, temple festival, and Onam Sadya. Made with jaggery, coconut, and patience.

Ingredientsfor 4 servings

1 Whole Banana flower
1/2 cup Bengal gram (Kadalaparippu)
Ginger — finely chopped
10 nos Garlic pods
4 nos Green chillies
Cinnamon A small piece (Karugapatta)
3 nos Cardamom (Elakka)
1/2 tsp Cumin seeds (Jeerakam)
2 nos Eggs
1 tsp Curd
1/4 tsp Turmeric powder
Salt, to taste
Oil

Preparation

Step 1
Soak Bengal gram in water and set aside, till soft enough to be ground.
Step 2
Peel the banana flower stalk (each layer will have many tiny flowers). Remove the outer layers, till you find no more tiny flowers. This last bit inside should be chopped into fine pieces.
Step 3
Get water in a vessel, add a spoon of curd and immerse the chopped pieces in the mixture. Set aside for half an hour to remove any sap.
Step 4
Wash it well and boil it in water with little turmeric powder and salt.
Step 5
When done, remove all remaining water and set aside to cool.
Step 6
Squeeze out any remaining water.
Step 7
Grind Bengal gram or channa dal, green chillies, ginger, garlic, cinnamon stick, cardamom and cumin seeds together.
Step 8
When done, add the banana flower pieces to the mixture.
Step 9
Make tiny balls and flatten them with hand to the shape of vadas.
Step 10
Heat a little oil in a pan.
Step 11
Dip these in beaten eggs and roast both sides in oil, until brown.
Step 12
*The banana flower is the flower of the banana tree. If you open the inside of the flower stalk, you can see small flowers that would turn into banana.

Tip

Frying the boiled eggs briefly before adding to the curry gives them a golden skin that holds up better in the gravy.

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Main Course

Vazhappoo Vada

Sweet, rich, and deeply satisfying — this is the snack that shows up at every Kerala celebration, temple festival, and Onam Sadya. Made with jaggery, coconut, and patience.

Ingredientsfor 4 servings

1 Whole Banana flower
1/2 cup Bengal gram (Kadalaparippu)
Ginger — finely chopped
10 nos Garlic pods
4 nos Green chillies
Cinnamon A small piece (Karugapatta)
3 nos Cardamom (Elakka)
1/2 tsp Cumin seeds (Jeerakam)
2 nos Eggs
1 tsp Curd
1/4 tsp Turmeric powder
Salt, to taste
Oil

Preparation

Step 1
Soak Bengal gram in water and set aside, till soft enough to be ground.
Step 2
Peel the banana flower stalk (each layer will have many tiny flowers). Remove the outer layers, till you find no more tiny flowers. This last bit inside should be chopped into fine pieces.
Step 3
Get water in a vessel, add a spoon of curd and immerse the chopped pieces in the mixture. Set aside for half an hour to remove any sap.
Step 4
Wash it well and boil it in water with little turmeric powder and salt.
Step 5
When done, remove all remaining water and set aside to cool.
Step 6
Squeeze out any remaining water.
Step 7
Grind Bengal gram or channa dal, green chillies, ginger, garlic, cinnamon stick, cardamom and cumin seeds together.
Step 8
When done, add the banana flower pieces to the mixture.
Step 9
Make tiny balls and flatten them with hand to the shape of vadas.
Step 10
Heat a little oil in a pan.
Step 11
Dip these in beaten eggs and roast both sides in oil, until brown.
Step 12
*The banana flower is the flower of the banana tree. If you open the inside of the flower stalk, you can see small flowers that would turn into banana.