Life has almost come to a standstill after the lockdown announced by governments.
We went to sleep in one world and woke up in another.
Every night, we go to sleep hoping that the next morning will bring back some semblance of normalcy — a day when we can walk into a grocery store and pick up that packet of pulses without a mask and gloves, eat at our favourite café, or take a walk in the park just one more time.
Each evening, as I look back at those beautiful, ordinary days we once took for granted, I try to create something special for our evening tea. Just a little balm for our aching hearts and sinking spirits.
As we navigate these painful and uncertain days, may we never forget to preen our feathers, flex our muscles and stretch our wings.
Because one day, we will have to fly again.
And when we do, let's make it the best flight ever.
More power to all of you! ❤️
Let's get to the dish of the day.
As South Indians, we consider it almost a sin to waste any part of the plantain tree. From the ripe plantains to the stem, flower and everything in between, we try to make the best use of every part of it. 😊
These Vadai (fritters) are made whenever we get a harvest from our plantain tree, and they are truly worth the effort it takes to prepare them.
These Vadai are crispy, spicy and make the perfect snack with a cup of evening tea.
What is Vazhapoo?
This is what a Vazhapoo (banana blossom) looks like.
The banana blossom is made up of layers of purple-pink bracts, with rows of delicate florets tucked underneath. The florets are the part we use to prepare this Vadai.
Preparing Vazhapoo does take some patience — the outer bracts have to be removed and the individual florets cleaned before they can be used. It's a little time-consuming, but completely worth the effort when you bite into a crispy Vazhapoo Vadai. ❤️
And that is exactly why this recipe feels like more than just a snack to me — it's a little taste of home, straight from our plantain tree to the kitchen.
Ingredients
- Vazhapoo (Banana Blossom) – 1, cleaned and finely chopped
- Chana Dal – 2 cups
- Onion – 3, finely chopped
- Green chillies – 4, finely chopped
- Ginger – 2 inches, finely chopped
- Garlic – 6 large cloves, finely chopped
- Curry leaves – 10, finely chopped
- Coriander leaves – 1 small bunch, finely chopped
- Cumin powder – 1 tsp
- Asafoetida – ½ tsp
- Salt – to taste
- Oil – for deep frying
Method
Step 1 – Prepare the ingredients
Finely chop the Vazhapoo, onions, green chillies, ginger, garlic, curry leaves and coriander leaves.
Step 2 – Prepare the dal
Soak the chana dal for 3 hours.
Drain well. Take 1½ cups of the soaked chana dal and grind it along with 1 green chilli, cumin powder and asafoetida to a coarse paste.
Keep the remaining ½ cup of soaked chana dal aside.
Step 3 – Prepare the Vadai mixture
In a large mixing bowl, add the chopped Vazhapoo, onions, green chillies, ginger, garlic, curry leaves and coriander leaves.
Add the ground dal mixture and the reserved whole chana dal. Add salt and mix everything together thoroughly.
Set the mixture aside for 20 minutes.
Step 4 – Fry the Vadai
Heat oil in a deep, heavy-bottomed vessel.
Take small portions of the mixture, shape them into small Vadai and carefully slide them into the hot oil.
Deep-fry until the Vadai are golden brown and crisp.
Drain on kitchen paper.
Serve hot with a steaming cup of tea. ☕❤️
Cooking time: 20 minutes (excluding soaking and resting time)
Makes: Approximately 30 Vadai, depending on size
My little note: These are best enjoyed hot, when the outside is wonderfully crisp and the inside remains soft and flavourful.
Wow.... looks so yum!
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