Vazha Koombu/ Vazha Kudappan means Banana Inflorescence.
• 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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