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Final cooked Vazhaipoo Kootu (வாழைப்பூ கூட்டு) with banana flower and channa dal simmered in a clay pot with onions, red chillies and turmeric.

Vazhaipoo Kootu | வாழைப்பூ கூட்டு (Banana Flower Kootu)

A traditional and healthy South Indian kootu made using banana flower and channa dal. No masala powders or coconut — just clean home-style flavours with turmeric, onions and red chilli tempering. Comforting, protein-rich and perfect with hot rice.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4 people
Course: lunch, Side Dish, south indian curry
Cuisine: Indian, south India
Ingredients Method Notes

Ingredients
  

  • 1 medium Vazhaipoo Banana Flower
  • 150 gms Channa Dal / Kadalai Paruppu
  • 1 nos medium Onion sliced
  • 3 nos Dry Red Chillies broken
  • 1/2 tsp Turmeric Powder
  • Salt to taste
  • 1.5 tbsp Oil
  • 1 tsp Mustard Seeds
  • Water as required

Method
 

  1. Soak channa dal for 1 hour, then pressure cook with turmeric and salt until soft.
  2. Clean and chop vazhaipoo into small pieces, wash it and soak in salted water to avoid discoloration.
  3. Heat oil in a kadai and add mustard seeds. Allow them to splutter.
  4. Add sliced onions and dry red chillies. Saute till onions turn soft.
  5. Add chopped vazhaipoo and saute for 2–3 minutes. Close with a lid and cook until soft.
  6. Add cooked dal along with water. Mix well and simmer for 5 minutes.
  7. Adjust salt and consistency. Switch off when kootu reaches the required thickness.

Notes

  • Clean the vazhaipoo fully before chopping — even a few unclean petals can change the taste and texture.
  • Salt the soaking water well; if the salt is less, vazhaipoo may still turn slightly brown.
  • Pressure cooking dal with turmeric gives better colour and flavour than adding turmeric later.
  • Add dal only after vazhaipoo becomes soft — mixing too early can delay cooking time.
  • Keep the flame low after adding dal; boiling on high flame can split the dal and affect consistency.
  • If the kootu becomes watery, let it simmer uncovered for 2–3 minutes to thicken naturally (no need for flour/cornflour).
  • If keeping for lunchbox, make it a bit thick — it releases water naturally over time.
  • Avoid reheating multiple times; instead heat only the portion needed to preserve the flavour.