Banana Blossom / Vazhachundu Cutlet

Banana blossoms are also called Kodappan or Vazhachundu. These are actually banana flowers. Cutlets made with vazhachundu or banana blossom is very tasty and are made by combining vazhachundu with potato and spices. The main task in this recipe is the cleaning of Banana blossoms. Rest is all easy and finally you can have a delicious vegetarian cutlet. Let us move to the recipe.

Ingredients :

  • Banana blossom – 1
  • Potato – 3
  • Onions – 3
  • Ginger – 1/2 inch piece
  • Garlic – 5 cloves
  • Green chillies – 2
  • Curry leaves – 2 sprig
  • Salt – 1/2 tspn
  • Turmeric powder- 1/4 tspn
  • Pepper powder- 1/2 tspn
  • Garam Masala powder- 1 tspn
  • Bread slices – 8,ground to crumbs
  • Vegetable oil – to fry
  • Egg – 1 big

Method of Preparation :

1)Cooking Banana blossom :

  • Finely chop the banana blossom
  • Soak the chopped banana blossom in water
  • Pressure cook the banana blossom by adding 1/4 cup of water along with 1/4 tspn turmeric powder and 1/2 tspn salt for 1 whistle
  • Open the pressure cooker lid and make sure that the water is completely evaporated
  • The moisture must be completely removed and the banana blossom must look dry
  • Keep it aside

2)Boiling the potatoes :

  • Cut the potatoes into half so that they are evenly cooked
  • Pressure cook the potatoes by adding 1 cup of water for 3 whistles
  • Allow the pressure to release naturally
  • Peel off the skin
  • Mash the potatoes and keep it aside

3)Preparation of Cutlet :

  • Heat oil in a kadai
  • Add finely chopped onions
  • Add green chillies and chopped curry leaves
  • Add finely chopped or crushed ginger and garlic
  • Saute for a few minutes till the onions are soft
  • Add pepper powder and garam masala powder to it
  • When the raw smell of powder is gone,add the banana blossoms
  • Add potatoes and half of the bread crumbs
  • Remove from the heat and let it cool
  • After cooling,form cutlets by shaping with our hands
  • Take a bowl and beat one egg
  • Dip the cutlets in Egg
  • Roll the dipped cutlets in remaining bread crumbs
  • Shape the cutlets once again so that the bread crumbs adheres well to the cutlets
  • Refrigerate the cutlets for 1 hour
  • Heat oil in a kadai for frying
  • Slowly lower the cutlets in hot oil
  • Cook the cutlets until both sides becomes golden brown
  • Remove the cutlets from oil and drain on paper towel
  • Serve hot with sauce or salads

NB :

  • Apply oil to hands while cleaning banana blossoms,so that stains can be removed easily.

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