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Vazhaipoo Thogayal Recipe - Banana Flower Chutney

Vazhaipoo or Banana Flower thogayal recipe with step by step photos.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish
Cuisine: South Indian
Servings: 4
Author: Radhika


  • Vazhaipoo or Banana flower - 1/2 cup chopped
  • White sesame seeds - 2 tbsp
  • Urad dal - 2 tsp
  • Whole dry red chilies - 8 to 10
  • Tamarind - small gooseberry size
  • Turmeric powder - 1 pinch
  • Mustard seeds - 1 tsp
  • Salt - to taste
  • Oil - 1 tbsp



  • Make sure to remove the stamen from Vazhaipoo. Chop finely. Take 1 cup water in a bowl and add 3-4 tbsp of curd. Mix well. You can also use buttermilk instead.
  • Drop the chopped vazhaipoo into this till its immersed. This will prevent the vazhaipoo from turning black. You can store this in the fridge upto 3-4 days if you are not going to use immediately.

To make Vazhaipoo Thogayal:

  • Heat a pan, add urad dal, dry red chillies and roast till dal turns golden in color. Switch off stove.
  • Immediately add tamarind to the pan and roast in the heat of the pan itself. Transfer to bowl to cool.
  • In the same pan, add white sesame seeds and dry roast over flame till you get aroma. Transfer to the same bowl.
  • In a saucepan, heat 1 cup water, add a pinch of salt and turmeric powder.
  • Tip the Vazhaipoo along with buttermilk into a colander to drain completely. Squeeze out the excess liquid and add the Vazhaipoo to the water.
  • Cook for 4-5 minutes till it's completely cooked. Once again tip the contents into a colander and let it cool completely.
  • Transfer the dry roasted ingredients into a mixie jar and grind till coarse.
  • Squeeze out excess water and add the cooked Vazhaipoo to the mixie jar. Add salt and grind to a fine paste adding little water.
  • Heat a pan with oil. Add mustard seeds and let it splutter.
  • Add the ground Vazhaipoo Thogayal and mix well, cooking it for less than a minute over low flame.
  • Transfer to a serving bowl.
  • Serve vazhaipoo thogayal mixed with rice to which a dash of ghee or sesame oil has been added or serve as a side dish with sambar or rasam rice. It goes well with idli and dosa too.