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A nadan vegetarian recipe
Published On: 02 Sep 2014
Clean the Vaazhapoo, (Since vaazhappoo has many layers and rows of small flowers, remove only these small flowers and skin which looks like onion skin and discard them) .
Take some water in a vessel and cut the plantain flowers into the water in very thin, small size.
Remove the fibers from the cut plantain flowers (take a small stick and turn it in the water in which the cut plantain flowers are kept so that the fibers will roll on the stick and it can be discarded).
Remove water from the vaazhapoo pieces and keep it aside for about five minutes.
Heat oil in a frying pan and add the chopped onion into it.
Add Salt and red chilli powder also into this onion and stir it well.
When colour of this mix turns into golden, add the cleaned vaazhapoo pieces and stir it well .
Cover it with a plate and allow to cook it in low flame for about 15 minutes without applying water.
When the vaazhapoo is cooked well, add grated coconut and stir it further.
Vaazhapoo thoran is ready and it can be served as side dish with rice or chappathi / poori etc.
Good recipe.Some changes on the recipe makes it easier , for example, instead of putting the flower after cutting into water, it can be smeared with cooking oil to remove the bitterness and also it is a good roughage if you don't remove the fibre in it.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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