Let it Blossom!!! (Banana blossom stir fry (Vazhaipoo Poriyal) – Recipe)

There is this tree, of which not only the fruit, also the blossom, stem and everything it has is good for you. What tree is it? It’s the Banana tree. What we all know is the benefits of it’s fruits, I mean the ba-na-na. What most of us do not know is the goodness of it’s stem and blossom. 

The Banana’s blossom is a rich source of vitamins and minerals. Keep him a good friend if you are in a weight reduction journey. It helps in reducing blood sugar levels. With its medicinal properties, it can help you get rid of several infections. It also does wonders for nursing moms. (Referred here )

You don’t have to say ‘Yes’to a Vazhai poo poriyal (Banana blossom stir fry), just because of the above qualities, it does taste delicious when made a stir fry. It’s taste is unique and I simply love it. I don’t get it much here. Even if I get to see it in the supermarkets at times, they don’t look that fresh for me to pick one.

But this time, I got it fresh cut from a tree itself. Soooo much fresh. I always get excited when I get any vegetable that fresh, I mean directly from the farm. After all, that’s something you never get to see in the cities we live. So, due to that excitement, our menu got changed for the day. Morkuzhambu (Buttermilk stew) is the perfect companion for this stir fry. So our menu today is, Morkuzhambu and Vazhai poo poriyal.


Now the recipe. Here, more than cooking, you need to know how to clean and cut it. What to take, what not to take, and stuff like that. So, I explain that in detail.

Banana blossom stir fry:

Prep Time : 20 mins

Cooking Time : 10 mins

Serves : 4


  • Banana blossom – 1, big.
  • Onion – 1, Medium,chopped
  • Green chilli – 1, cut lengthwise.
  • Tomato – 1, small
  • Jeera (Cumin) powder – 1/4 tea spoon
  • Turmeric powder – 1/4 tea spoon
  • Red chilli powder – 1 tea spoon
  • Mustard seeds – 1/2 tea spoon
  • Grated coconut – 4 Table spoons
  • Oil – 1  1/2 Table spoons
  • Curry Leaves.


  • Have your Blossom ready with a cutting pad and a knife. Mine as I said was quite large. If you got small ones, you may need at least two. Because what goes out into dustbin is really more than what you will get to cook.


  • You don’t want to use the florets in the first few layers. So, as you see below, the first picture is the very first layer I got. And the second picture is from which I started chopping for my dish.
  • One more thing to note. Separate a floret and open it with your fingers gently. Just like you see in the first picture below. From that you are going to take out the odd one ( I really don’t know the botanical name of that) and the film like thing, as shown in the second picture.
  • After removing those two in all the florets of one bunch, hold them together and chop, just like you chop any other veggie.
  • One more. The chopped pieces should preferably be put in diluted buttermilk or simply the water used to rinse the Rice for the day. I followed the second option. This is to avoid them getting darkened.
  • All those sound little tedious? not tough as it sounds though. And I got one good news here. After several batches, your blossom would look too tender like shown below. At that stage you can stop taking the petals and directly chop the whole blossom, I mean whatever you see in the picture below, you can chop it as it is, just like you chop a cabbage.


  • Now you should get some handful amount of chopped pieces.
  • Now starts the cooking part, it takes very less time, don’t worry.
  • Heat oil in a fry pan. Add mustard seeds. Add chopped onions and Curry leaves.
  • When they onions turn glossy, add the green chillies.
  • Add the cumin, turmeric and red chilli powders and saute once.
  • Now add the chopped florets. Squeeze them really well before adding.
  • Add salt and stir. Close the lid for 2 minutes.
  • Open the lid and stir. Cut down a small tomato and stir. Keep the flame medium.
  • Stir occasionally. When you feel the dish is dry enough, add grated coconut, stir for 2 minutes and off the flame.

Goes well for rice with Sambar or any veg curry. Best companion is, as I said, Morkuzhambu (Butter milk stew)



Happy Cooking!!! Take Care!!!




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