ARITIPUVVU PESARAPAPPU FRY (BANANA FLOWER)

Harder the process of cooking, divine is its taste. This recipe falls under this category.I remember all the family members helping mom when she used to make this curry. My mom made kids to play a game while we were helping her. The string like things that are needed to be removed  are called as thieves. And the kids that catches the maximum number of thieves is the winner. I think most of  us did this as kids. 

                        I had this curry very rarely though because of  its tedious process.  After i got married i hardly remember cooking it. Recently when i saw this at the Indian store i was excited to cherish its taste again.  It turned out great , so here is the recipe ::

                               

INGREDIENTS::

FOR CLEANING::
Aritipuvvu /Banana flower                 1 no.
Turmeric                                              1 tsp
Buttermilk                                           4 cups



FOR TEMPERING::
Mustard seeds                                     1 tsp
Cumin seeds                                        1 tsp
Chana dal                                            1 tsp
Minnapappu                                        1 tsp
Garlic cloves                                       2(chopped)
Onion                                                  1 (chopped)
Green chilies                                      4
Curry leaves                                       1 sprig
Coriander leaves                                few
Pesarapappu/moongdal                      4 tbsp      
Salt                                                     as needed

PROCEDURE::
1)  Peel the outside purple covering. Then remove the bract (purple outer cover).
Then remove the white florets and keep aside.
2) The innermost florets are very small so open carefully.

3)The florets are as shown. The floret has 2 parts that need to be taken out the string like thing and white feathery stuff. (in telugu we call them dongodu meaning thief) If we leave these two the curry may turn bitter.

4) Now take the cleaned florets and turmeric in a blender. 

Grind them not to mash them. There must be small chunks.

                                 Or 

Chop the florets into small pieces (my mom does this way). 

5) Make some buttermilk and the add the grinded/chopped florets to it.

Let it rest in the buttermilk for 15 minutes. Then squeeze the florets from the buttermilk. 

By doing so the blackness and the acridity leaves them.

If you cut the florets into small pieces then boil water and then add the florets.

Let them cook in water . Take a small piece in your hand and then check to make sure it is soft and cooked.

Strain the water and then keep aside.

6) Soak the moongdal/pesarapappu  for 1 hour.

Now cook the pesarattu/moongdal until it is firm and cooked.Make sure it it not mushy.

Keep aside.

7) Heat oil in a pan. Now add the mustard seeds once they splutter add the cumin seeds, chana dal , urad dal and garlic cloves. Saute for 30 seconds. 

Now add the onion, green chilies, curry leaves. Saute till the onion turns transparent.

Add the prepared florets to the tempering. Cook for 5 minutes.

8) Add the cooked moongdal/pesarapappu . Saute for 3-4 minutes. Cover the lid and let it cook for 2 more minutes.

                                     

Finally add some grated coconut. 

Tastes divine with rice and sambar.Don't forget to have some papad or curd chilies/sun dried chilies.

TIP OF THE RECIPE::

** Make sure not to keep your clothes in contact with the aritipuvvu/banana flower because it will cause stains that doesn't leave. 

** Always spread a paper below the banana flower when you are cleaning it.

**Apply oil to hands this prevent your hands from becoming dark and sticky. Wearing gloves is also a better option.