Vazhaipoo Masala Rice | Banana Flower Rice in Masala Vadai and Panch Phoron Flavours| Banana Blossom Rice Recipe| Gluten Free and Vegan

Hi Supermoms,

Hope you are well. 

It has been such a long time since I spoke to you through my blog. This year, summer in Delhi has been very intense. I am sure many of you would have seen in the news that temperatures were consistently above 45 degrees and even touched 48 degrees. 

My Kitchen gets a lot of sunlight which is a blessing in winters . But it is quite difficult to even stand there during summers. So, I had kept my cooking to the minimum and even that drained me out completely. So, I did not have the energy to click pictures and share recipes . 

The heat has reduced and hopefully, I would get back to sharing my innovative, simple and healthy recipes with all of you . Couple of days ago, I created a new recipe using Banana Blossom/Flower. The main inspiration behind this recipe was my urge to eat Vazhaipoo Vadai, a favourite. But as every one is now counting calories at home ( with teenage children, you can imagine!), I wanted to use the masala vadai flavours and create a healthier dish. 

The addition of Bengali five spices in the masala was very instinctive and it turned out so amazing. You can even roast a handful of peanuts and add it to the masala. I have used rice but you can always mix the masala into broken wheat or millet varieties. They would taste equally delicious . 

I sincerely hope that you will enjoy cooking , serving and eating this dish. Would love to hear your family feedback. 

Vazhaipoo Masala Rice

Preparation time : 15 minutes

Cooking time : 30 minutes

Serves : 2-3

1 cup = 250 ml cup 

Ingredients :

2 cups cooked rice ( Sona Masoori or Basmati)

1 small banana blossom ( cleaned and chopped finely)/1 cup finely chopped banana blossom

4 small garlic cloves ( peeled and chopped)

1/2" ginger ( chopped)

1 medium size  red onion ( finely chopped)

1/8 teaspoon turmeric powder

3-4 curry leaves ( you can also grind it along with the masala)

1 tablespoon oil 

salt to taste

For the Ground Masala:

2 tablespoons Bengal Gram/Channa Dal

1/2 teaspoon cumin seeds

1/2 teaspoon fennel seeds

1/2 teaspoon nigella seeds/kalonji

1/4 teaspoon fenugreek seeds

1/4 teaspoon sesame seeds

1/4 teaspoon mustard seeds

4 small dry red chillies ( I used Salem Gundu milagai)

1 teaspoon oil

Note : If you are going to try Banana Blossom for the first time, you can check out the health benefits and how to clean it by clicking here. 

Method :

1. Clean the banana blossom , chop and soak them in diluted buttermilk water with a pinch of salt for 10 minutes or till you fry for the masala.

2. Heat a pan or kadai with oil and fry channa dal till light golden brown.

3. Add red chillies and all other seeds and fry just for a few seconds or till the seeds splutter.

4. Allow the mixture to cool and grind it to a fine powder.

5. Drain the banana blossom and steam them for 10 minutes and set it aside.

6. Heat a kadai with oil and add the curry leaves, grated ginger, garlic and finely chopped onions. 

7. Once they are fried well, add the steam cooked banana blossom , salt and turmeric powder.

8. Once the excess water is evaporated, add the ground masala powder , mix well and cook for 3-4 minutes only and switch off.

How to prepare the rice :

1. Spread the cooked rice in a wide bowl and add a teaspoon of oil or ghee and mix well.

2. Add the banana blossom mixture and mix so that the masala is coated well.

3. You can now pack the rice for lunch box or serve during lunch. 

Healthy and delicious Vazhaipoo/Banana Blossom Masala Rice is now ready !!

Happy Cooking !

With love,

Masterchefmom