Vazhappoo Thoran |Banana flower fry | Vazhapoo Poriyal
Healthy and tasty poriyal with vazhapoo.
Banana flower stir fry or Vazhai poo Thoran is a healthy stir fry recipe of South India. Banana flower and banana stem are easily available in Kerala. In our home we used to make this poriyal at least once in a week.
Vazhappoo/Banana flowers are rich in dietary fibers, proteins, unsaturated fatty acids, vitamin E and flavonoids (Flavonoids were referred to as Vitamin P). Banana flower and stem is good for diabetic patients.
I have already posted one easy version of Banana flower stir fry
recipe before. We can prepare this stir fry within 10 minutes and it goes well with rice. Grated coconut and green chilly chutney gives a nice aroma and crunchy taste to this poriyal. Hope you all will like this recipe. please try it out and let me know how it turned out for you.
You can also check for 20 + diabetic friendly poriyal recipes here
Nutritional Information in 1/4 cup of banana flower
Total Carbs 23g
Dietary Fiber 3g
Vitamin C 15%
Some medicinal information about banana flower/vazhapoo are given below. Diabetes
Oral intake of banana flowers for 30 days may significantly reduce the blood sugar levels and increase the total hemoglobin level It is important to talk to a doctor determine the dosage that is right for you. Antioxidant Activity
Banana flowers possess antioxidant properties and thereby stabilize the free radicals formed as a result of various metabolic processes in the body. Menstrual Bleeding
Consuming one cooked banana flower with one cup of curd or yogurt is one of the most efficient way of treating excessive bleeding during menstruation. The cooked banana flower and curd combination increases the level of progesterone in the body and thereby reduces bleeding.
1 no of Vazhaipoo/banana flower
1 cup of Grated Coconut
10 no of Shallots
7-8 cloves of Garlic
4 no of Green chilli
Salt to taste
1/2 spn. of Mustard seeds
1/2 spn. of Mung dal
3 springs of Curry leaves
1 spn. of Oil
Clean and finely chop vazhappoo.
Soak in turmeric water for 5 minutes.Drain off.
Mix vazhappoo with grated coconut,chopped green chilli and salt with hands.Keep aside for 5 minutes.
Heat oil in a pan.
Splutter mustard seeds and mung dal.
Add chopped shallots,garlic and curry leaves.
Add vazhappoo mix and stir well.
Sprinkle little water and Cover lid of the pan.Cook for 10 min in low flame.