Vazhaipoo poriyal

Ingredients:

• Vazhaipoo/plantain flower-1
• Channa dhal-1 cup
• Red chilli- 3

To temper:

• Oil-4 tbsp
• Mustard seeds-1/4 tsp
• Asafoetida-1/4 tsp
• Red chilli-1
• Curry leaves- few
• Salt - to taste

Method:

• Remove the stem part from vazhaipoo chop them and keep them immersed in water+ curd mixture.
• Soak channa dhal for 2 to 3 hours.
• Drain channa dhal from water and grind it coarsely by adding little salt.
• In a pan add o and temper with items mentioned under'to temper'.
• Add chopped vazhaipoo after draining it from water curd mixture.
• Add 1/4 cup water and cook it covered in a low flame.
• Once done add the coarsely ground channa dhal and mix well 
• Slowly add oil every now and then,mix well and cook. It would take about 15 mins to get cooked.
• Serve.

Notes:

• You can choose the plantain flower ,immerse in curd water mixture and keep it over night in fridge for easy cooking.
• Do not leave the pan after adding channa dhal continuous mixing is required.
• Adjust red chilli to the quantity of plantain flower and channa dhal you add.
• You can avoid channa dhal part and just add coconut scrapings and red chilli powder once plantain flower is cooked and serve.