Take theVaazhaipoo, remove the calyx & pistil from florets and soak it in the buttermilk. Then chop it well.
Add 2cup of water, 1tsp of turmeric powder, salt, chopped Vaazhaipoo bring it to boil for 10 min, strain the Vaazhaipoo stock and keep it aside.
Masala dal paste:
Soak ¼ cup channa dal with 1 cup of water for 15 min. Then strain the water, add 2 dried chillies, 1tsp of fennel seeds, salt, blend well into a coarse paste.
Heat a pan with 1 tsp of oil, add the Masala dal paste, sauté well and keep aside.
Method:
Take a pan with 1 tsp of oil, 1 tsp Mustard seeds & White Urad Dal, 1 tsp cumin seeds, curry leaves and saute it well.
Add chopped shallots, salt & Saute well.
Then, Add boiled and chopped Vaazhaipoo, 1/2 tsp turmeric powder, sauté it for a few mins. then, add 2tbsp of Vaazhaipoo stock water and cook for 5 mins until the water becomes dry.
Add grated coconut sauté well.
Then, add the dal masala paste and sauté well for 5 min.
Turn off the stove and serve it.
Notes
Select Fresh Banana Blossom, to choose fresh one- open the petals and see the florets should be firm, fresh, and not discolored. If it is discolored, then the blossom is old.
Apply oil in the hands before cleaning the banana blossom to avoid sticky and darken nails.
Once the blossoms are cleaned and chopped, soak it immediately into thin buttermilk to avoid discoloring.
If you are vegan, Skip buttermilk and use½ lemon juice in water.