Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Tamilnadu · Breakfast

Vazhaipoo Upma (வாழைப்பூ உப்மா)

Traditional 79. Vazhaipoo Upma recipe

🧺 Ingredients

• 1 cup fine semolina (rava/sooji)
• 1 cup vazhaipoo (banana flower florets), cleaned, finely chopped
• 2.5 cups water (for upma) + ½ cup water for sautéing florets
• 3 tbsp sesame oil (divided)
• ½ tsp mustard seeds
• 1 tsp urad dal
• 1 tsp chana dal
• 10 curry leaves
• 2 green chilies, slit
• 1 medium onion, finely diced
• 1 tbsp ginger, grated
• ¼ tsp turmeric powder
• 1 tsp salt
• 2 tbsp fresh coconut, grated
• 2 tbsp fresh coriander, chopped
• 1 tbsp lemon juice
• 2 tsp buttermilk (for initial soaking of banana flower)

👩‍🍳 How to make Vazhaipoo Upma

1. Rub hands with ½ tsp turmeric.
2. Clean banana flower florets (same technique as vazhaipoo vadai — remove black stamen tips and pale sheaths from each floret).
3. Immediately drop cleaned florets into a bowl of water with 2 tsp buttermilk to prevent browning.
4. Drain after cleaning.
5. Finely chop florets into ½ cm pieces.
6. Heat 1 tbsp sesame oil in a pan over medium heat.
7. Add chopped florets.
8. Add ¼ tsp turmeric and a pinch of salt.
9. Fry for 4–5 minutes until the florets have wilted and softened, lost their raw bitterness, and smell earthy-sweet (not harsh).
10. Add ¼ cup water and cook for 2 more minutes.
11. Remove and set aside.
12. In a dry pan, toast the semolina on medium heat for 2–3 minutes until fragrant.
13. Remove.
14. Heat 2 tbsp sesame oil in a heavy-bottomed pot over high heat.
15. Add mustard seeds — crackle 20 seconds.
16. Add urad and chana dal — fry 30 seconds until golden.
17. Add curry leaves and green chilies — sizzle 15 seconds.
18. Add onion and ginger — fry on medium-high heat for 3 minutes until golden.
19. Add 2.5 cups water and ¾ tsp salt.
20. Bring to vigorous boil over high heat.
21. Add toasted rava in a thin stream, stirring continuously.
22. Reduce to medium-low heat.
23. Stir for 3–4 minutes until rava absorbs water and forms a thick, glossy upma.
24. Add the pre-cooked banana flower florets to the upma.
25. Fold gently and thoroughly.
26. Cook on low heat for 2 minutes to meld flavors.
27. Add grated coconut, coriander, and lemon juice.
28. Taste for salt.

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