9 May 2016

Banana Flower Usuli (Paruppu Usuli/Usili)

        BANANA FLOWER is filled with innumerable goodness factors. In fact words aren't enough to describe the uses and benefits of the Banana Tree as a whole!!
The flower is rich in proteins, vitamins and flavanoids. They are also said to have anti-oxidant properties. In one of my earlier recipes in this blog I used French Beans with lentils in a dish called 'Usuli'. Here the base recipe is the same, except we use Banana flower instead of the beans. 
One of my mum's specialities, here's an attempt to recreate it as a Mother's Day special :)       BANANA FLOWER (VAAZHAIPOO) USULI
Ingredients :
Banana Flower - 1 medium
Buttermilk - enough to soak the banana flower
Toor Dal (split pigeon peas) - 1 cup
Chana Dal (Bengal gram) - 1 tbsp
Dry red chilies - 2
Hing (Asafoetida) powder - 1/2 tsp
Salt to taste
Oil - 4 to 5 tbsps
Rai (Mustard seeds) - 1 tsp
Urad dal (split black gram)  - 1 tsp

Method : 
1. Separate the florets from the main banana flower and remove the stem from the middle. Chop the florets and soak them overnight in buttermilk.
2. Wash the chopped florets in clean water and drain. Cook using a pinch haldi and little salt till soft.
3. Wash and soak the Toor dal and Chana dal for about 30 minutes. Drain and leave in a colander or sieve.
4. In a mixer, blend the drained dals, red chilies, salt and hing. Use very little water, say about 1-2 tbsps and grind to a coarse paste (fine semolina/rawa consistency)
5. Spread this mixture on a steamer/Idli plate, make little gaps in between to allow even cooking and steam cook for about 15-20 minutes.
6. Remove the cooked dal, spread it on to a wide plate and let cool. Once down to room temperature, lightly crumble using hands to prevent any lump formation. A neat trick is to give it a very quick run in the mixer, just 2 quick turns, which will help break down the dal clusters formed during the steaming.
7. Heat oil in a pan and add the urad dal, followed by rai. Once rai splutters, add the cooked dal and mix well to let the oil coat the lentils all through and cook evenly, for 5 to 7 minutes. Again, make sure no lumps are visible.
8. Now add the cooked banana flowers and mix well. Check for salt, and let cook for about 4 to 5 minutes more. Remove and serve hot.


  1. A very traditional share Krithika, bookmarked this

  2. never had banana flower and usuli too...its an interesting share

  3. New and yummy recipe..perfect treat to surprise your mother

  4. A favourite vegetable of mine! Lovely recipe share as a tribute to Aunty on Mother's Day. Definitely surprises and little things that we do for our Mothers delight them much beyond our expectations.

  5. Love ur twist ❤️Superb healthy recipe.. I think you specially share this for me.. Great!!!

  6. Plantain flower delicacies are my favourites too Krithi! Lovely treat for Aunty. I am sure she must have enjoyed her heart out with your special Mother's Day treat. <3

  7. Authentic recipes are always great. Looks too tempting Krithika. Thanks for the healthy and yummy share.

  8. Krithika, that's an ultra healthy recipe. I've never used banana flower in cooking.I'm sure your mum must be so proud of you. The dish really looks so good.

  9. Love this healthy and yummy recipe. One of favourite too.