Vazha Koombu/ Vazha Kudappan means Banana Inflorescence.
Vazha Koombu Vada | Vazha Kudappan Vada | Banana Inflorescence FrittersPrint This
- 1. Banana Inflorescence - 2 Cups - Chopped (Vazhakoombu)
- 2. Onion - 1/2 Cup - Chopped
- 3. Besan - 1/4 Cup (Kadalamavu)
- 4. Ginger - 2 Teaspoon - Finely chopped
- 5. Green chilly - 1 No - Finely chopped
- 6. Curry leaves - 1 Stem
- 7. Salt - As requred
- 8. Coconut oil/ Any oil - 1/2 Tablespoon + For deep frying
- Heat oil in a pan and saute chopped banana blossom for 5 minutes in a low flame.
- When the banana blossom is cooled down, mix sauteed banana blossom and ingredients 2 – 7 and make a tight dough. (Sprinkle little water only if necessary. Water from onion is enough for making the dough)
- Make small balls of the dough and press with hands to make flat – round shape.
- Deep fry in hot oil, flip to other side till both sides become brown and crispy in low – medium flame.
- Serve warm.
• In India different banana varieties are available. Only some types’ blossom are used for cooking. • Banana inflorescence contains many bracts between the rows of flowers. • In this recipe I used whole banana inflorescence instead of using flowers alone. • Mostly banana inflorescence is of brownish color. Discard some of the outer bracts (layers) and use inside part. (Peel off the brownish bracts till yellowish and brown bracts are reached. • Rub some oil in hands before chopping the Vazha Koombu to prevent stains from fingers and nails. • The stain will be vanished gradually with in a day or two. • Vazhakoombu/ Vazha Kudappan will start to change the color from yellowish to black as it sits. So cook Vazhakoombu immediately after chopping. • Shape vadas thin to get crispy Vazhakoombu Vadas. • Knead the Vazhakoombu + Onion + Besan (Kadalamavu) mixture well and shape the Vadas instead of adding more besan to shape the Vazhakoomb vada. More besan will spoil the taste.