Vazhakoombu Vadai - Banana Blossom Vadai - Vazha Kudappan Vadai
Vazhakoombu Vadai - Banana Blossom Vadai - Vazha Kudappan Vadai

Vazha Koombu/ Vazha Kudappan means Banana Inflorescence.

Vazha Koombu Vada | Vazha Kudappan Vada | Banana Inflorescence Fritters

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Serves: 7 - 8 Prep Time: Cooking Time:

Ingredients

  • 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

Instructions

  1. Heat oil in a pan and saute chopped banana blossom for 5 minutes in a low flame.
  2. 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)
  3. Make small balls of the dough and press with hands to make flat – round shape.
  4. Deep fry in hot oil, flip to other side till both sides become brown and crispy in low – medium flame.
  5. Serve warm.

Notes

• 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.

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