Vazhapoo in tamil is Kodappan in Malayalam is Banana Flower in English! It is highly nutritious. Health Benefits Galore!!
I have had Vazhapoo thoran, but never as cutlet. When my brother ordered it as appetizer in Hotel "Crowne Plaza", we were very skeptical.
It tasted so good that I asked the chef for it's recipe. And he was kind enough to email me the same the next day.
Following is my version of this mouth watering dish. The best part is these cutlets are shallow fried.
Recipe Courtesy : Chandan Singh, Sous Chef, Crowne Plaza, Cochin
Ingredients:
Banana Flower chopped -100 gms
Potato - 1 large , peeled and chopped into small cubes
Chana dal / Kadala parippu - 1/2 cup washed and soaked in water for 1/2 hr
Onion - 1 large, chopped
Ginger - 1 inch, grated / chopped fine
Garlic - 3 cloves, grated / chopped fine
Green chilly - 2 , chopped
Curry leaf - 1 sprig , torn
Chilli powder - 3/4 tbsp
Coriander powder- 1 tbsp
Turmeric powder - 1 tsp
salt
Garam Masala - 1 tsp
Oil (pref Coconut) - 2 tbsp
Bread crumbs to coat
Boil channa dal in plenty of water and when it is half cooked add the chopped potato.
Heat oil and fry the ginger, garlic, green chilly, curry leaf and onion till onion becomes translucent.
Add the powders - chilly, turmeric and coriander. See I have NOT ADDED salt or garam masala.
After a minute add the banana flower and cook covered with 2 tbsp of water.
Drain all the excessive water from the cooked dal and potato. Add this cooked potato and dal to the cutlet mixture.
Mix well. Add the salt and garam masala. Mix this in and turn off flame.
Mash every thing well and see to it that the mixture is dry.
If you feel that the mixture is not dry, add some bread crumbs and mix well.
Divide into small balls and flatten into cutlets.Roll in the bread crumbs and keep aside till serving time.
At this point, if you wish to freeze, you can freeze. Use aluminiun foil between layer to prevent sticking.
Shallow fry just before serving.
Serve hot and enjoy!
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