Food Blog and more …

Just another weblog

Vazhapoo Poriyal (Banana blosom curry)

Vazhapoo is banana blosom and is said to be very good for the stomach. Typically there is only one blosom/flower per plantain tree. After there is a blosom it is let to mature and eventually the tree bears plantains/bananas. Once the fruits are ripe, the whole tree is cut off because it does not yield anymore fruit or flower and by this time there would be a small plantain sapling just beneath the mama tree. So also to let the sapling grow the mama is felled indicating the emerge of a new generation.

Incidentally thats why we adorn both sides of marriage halls to indicate that the couple should flourish like the plantain tree and raise young ones for generations to come.

We had lots of Plantain trees back home. Whenever the tree is cut up, all parts of the tree is used up. The tender stem of the tree, called vazhathandu, the remaining of the blosom are used for cooking while the leaves are used to serve food.
Here in Bay area its rare that we see banana blosom and I have never seen the stems ( vazha thandu ). Found a blosom and here is the curry. The tricky part is removing the stamen. Yes its very time consuming to remove the stamen and the nimble outer sheath of every floret.


Floret with and without the stamen
and sheath
– One banana blosom cleaned as above and finely chopped
– one onion roughly chopped
– For seasoning – one teaspoon each of mustard, cumin, curry leaves
– Two red chillies ( increase if you like it hot )
– one tablespoon shredded coconut
1. Heat oil in a pan and season. Add chillies and onion
2. When the onion is translucent add the chopped blosom florets and saute for a few minutes.
3. Add salt and very little water and close with a lid. Allow it to cook for 15 to 20 mins
4. when all the water is drained up add the shredded coconut and enjoy over rice.
This curry will be slightly bitter – more the bitterness the better for health is what my mom used to tell to make me eat this 🙂


Check out Sudha’s vadai recipe with banana blosom


July 11, 2006 - Posted by | Uncategorized


  1. Revathi, roomba nalla irruku vazhapoo poriyal..Edhulay if u add the steamed and scrambled paste of dals then it becomes vazhapoo usli..good illaya?

    I have update the links revathi..Roomba thanks for letting me know…

    Comment by sudhav | July 11, 2006 | Reply

  2. Banana blossoms are readily available in Vietnamese and Cambodian markets this time of year. I have even been seeing them at Berkeley Bowl lately. Not sure where there are markets down near you, but Oakland’s Chinatown markets are likely to have them, as are the Cambodian markets along International near 15th. Possibly also check out Ranch 99 (although I’m not always so impressed with their produce).

    Comment by Diane | July 11, 2006 | Reply

  3. that looks extremely good!

    Comment by Nabeela | July 11, 2006 | Reply

  4. Hi Revathi,
    Nice recipe.My mom do make this .I like your urad dal halva .Yummy recipe.Thanks for sharing.

    Comment by Vineela | July 11, 2006 | Reply

  5. Hi Revathi, interesting write about the banana /plaintain tree. Loved ur recipe !

    Comment by Neelu | July 11, 2006 | Reply

  6. The pictures are very beautiful Revathi and the prelude is very good too.

    Comment by ArSu | July 11, 2006 | Reply

  7. You can get banana leaves and blossom at Chinese or thai stores.

    Comment by Anonymous | July 14, 2006 | Reply

  8. Here are some links that I believe will be interested

    Comment by Anonymous | July 31, 2006 | Reply

  9. Here are some links that I believe will be interested

    Comment by Anonymous | August 9, 2006 | Reply

  10. I love your website. It has a lot of great pictures and is very informative.

    Comment by Anonymous | August 10, 2006 | Reply

  11. Nice idea with this site its better than most of the rubbish I come across.

    Comment by Anonymous | August 15, 2006 | Reply

  12. I have been looking for sites like this for a long time. Thank you! »

    Comment by Anonymous | March 6, 2007 | Reply

  13. Hi Revathi,
    I’m a new blogger and I found out your blog when I was searching for some pictures on how to get the banana blossom prepared for cooking.
    Nice pictures and good write up. Thanks. will come back for more.
    BTW, I have added a link of this page to my blog. Hope you won’t mind. Thanks again.

    Comment by Kribha | March 16, 2007 | Reply

  14. I have been looking for sites like this for a long time. Thank you! » » »

    Comment by Anonymous | April 26, 2007 | Reply

  15. Banana bud (flowers included) is a delicacy in Indonesia as well. I made Bamboo Shoots and Banana Bud Curry and just posted it at to remember how beautiful the taste is. So, you don’t do anything to reduce the bitterness. I guess, it is just like sauteeing the papaya leaves without overdoing it. Lovely!

    Comment by Arfi Binsted | December 3, 2007 | Reply

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: