Vazhaipoo Vadai Curry

🔥 Prep

• Clean the 150g banana flower: remove tough outer bracts, discard the pistil (stamen) and translucent scale from each floret, finely chop the tender parts, and soak in water for 10 minutes to prevent discoloration; drain thoroughly.
• Soak the 100g chana dal in sufficient water for 2 to 3 hours; drain completely.
• Finely chop the 2 pcs onions and 2 pcs tomatoes separately.
• Measure out 1 tbsp ginger garlic paste, 1 tsp fennel seeds, 1 tsp garam masala, 1.5 tsp salt, 4 tbsp oil, and 350 ml water.

🔥 Cook

• 1. Make Vadai Batter: In a mixer jar, coarsely grind the drained 100g chana dal with 1 tsp fennel seeds and 0.5 tsp salt (from total) without adding water; transfer to a mixing bowl.
• 2. Mix Vadai Dough: Add the drained chopped banana flower, half of the chopped onions (approx 1 onion), and 0.5 tsp salt to the ground dal; mix well by hand until the mixture binds into a sticky dough.
• 3. Shape Vadais: Divide dough into 8-10 equal portions; shape into balls and flatten gently into 1/2-inch thick patties.
• 4. Pan-Fry Vadais: Heat 2 tbsp oil in a heavy non-stick pan/tawa over medium heat; place patties carefully and cook for 3-4 minutes per side until golden brown and crisp; drain on a wire rack or paper towel.
• 5. Prepare Curry Base: In a deep kadai or pot, heat remaining 2 tbsp oil over medium heat; add remaining chopped onions and sauté for 5 minutes until translucent and golden brown.
• 6. Add 1 tbsp ginger garlic paste and sauté for 1 minute until the raw aroma disappears.
• 7. Add chopped tomatoes and 0.5 tsp salt; cook for 5-6 minutes until tomatoes break down completely, turn mushy, and oil begins to separate at the edges.
• 8. Stir in 1 tsp garam masala and cook for 30 seconds until fragrant.
• 9. Pour in 350 ml water, increase heat to high, and bring the gravy to a rolling boil.
• 10. Reduce heat to low; gently slide the fried vadais into the simmering gravy.
• 11. Cover and simmer for 10 minutes allowing the vadais to absorb the flavors and soften slightly; check and adjust salt if necessary using any remaining salt.
• 12. Turn off heat and let the curry rest for 5 minutes before serving.

🔥 Serve

• Ladle the Vazhaipoo Vadai Curry into serving bowls ensuring each portion has 2-3 vadais and ample gravy.
• Serve hot with steamed white rice and a side of papadam or appalam.
• Pair with a simple vegetable stir-fry (poriyal) or curd rice for a complete South Indian meal.