Vazhaipoo Usili

Soak channa dhal, thoor dhal, red chili (reserve 1 for tempering) for 30min

Grind them into a coarse paste

Remove the stigma in each florets and soak them in water (this is to prevent the flower from turning black due to oxidation)

Take water in a vessel add salt and litte sour curd

Cut the banana florets finely and soak in the above water

Steam the ground paste and banana florets in a pressure cooker for 10min (optional - this is done to make the process quicker and consume less oil)

Heat 1tbsp oil in a pan

Add mustard and allow it to splutter

Add dry red chili making into pieces and fry well

Add turmeric powder, asafoetida and mix well

Add banana flower, salt and sauté well

Once it is dry add the channa dhal and thoor dhal paste after crushing them into fine pieces and mix well

Add rest of oil and allow it to fry at the bottom