Vazhaipoo Cutlets, Banana blossom cutlets recipe. Cutlets made with vazhaipoo, potatoes and spices. Kerala Syrian christian style Vazhaipoo cutlets. Recipe with step by step pictures.
These cutlets made with vazhaipoo / banana blossom is very unique and the texture and taste of banana blossom makes these cutlets irresistible. Cleaning the banana blossom takes time but is totally worth it. This recipe is a specialty among the Kerala Syrian Christian community. Some families use regular potatoes as a binding agent whereas people use sweet potatoes also. These are popularly called as vazhakoombu cutlets.
Here is how to do it.
I have used a small head of banana blossom today for this recipe. The banana blossoms needs to be cleaned well before it can be cooked with. Cleaning the banana blossom may stain your fingers. The black sap that comes from the florets may leave stained fingers and clothes. Apply oil to your hands before cleaning. If you remove the reddish leaves, there will be yellow tipped florets that we will be cooking with. These are soon to be bananas. The florets needs to be cleaned though.
Remove each floret and pull the stick like pistil with a bulgy top to the right. This is very bitter and inedible, When you pull the pistil to your right, the calyx (the small, thick, light pink color petal like thing) will come out. Remove that too.
Remove the pistil and calyx and discard. They are inedible. We will be cooking with the florets.
After removing 5-6 layers of the maroon leaves, the florets inside will be very young. They need not be cleaned. They can be used as such. The inner hearts are also edible. They can be cut and used.
Storing:
Take a bowl and add water to it. Add a teaspoon of vinegar to the bowl. Soak the cleaned florets in it. Many people in India use buttermilk. But I have found that vinegar+water solution keeps the florets from becoming bitter and more effective. The florets needs to be immediately soaked in the water+vinegar mixture to avoid discoloring and also to avoid it becoming bitter. You can keep this in the fridge and use it the next day. Drain the water completely before using.
For making vazhaipoo cutlets:
Finely Chop the soaked vazhaipoo / banana blossom. Set aside.
Boil the potatoes
Cut the potatoes into half so they cook evenly. Boil the potatoes in a pressure cooker with a cup of water for 3 whistles. Let the pressure from the cooker release naturally. Peel the skin of the potatoes. Mash the potatoes / shred the potatoes. Set aside.
Crush the garlic and ginger in a mortar and pestle. Set aside.
Heat oil in a pan and when the oil is hot, add in the cumin seeds. Add in the chopped onions, chopped curry leaves and green chillies. if you like your cutlets spicy, add more chopped green chillies.
Add in the crushed ginger-garlic. Saute for a few minutes till the onions are soft.
Add in the chopped vazhaipoo / banana blossom and the salt. Add in the black pepper powder and garam masala powder.
Saute for 10 minutes till all the moisture from the vazhaipoo is drawn out and the mixture looks dry. The mixture would have almost reduced by half and there will be no more moisture left.
Now add in the potatoes. Remove from heat and let it cool.
Note: If you are a beginner, add in a little extra potatoes so it will be easier to form cutlets later. Otherwise the cutlets will disintegrate in oil while frying. Potatoes bind well to the vazhaipoo.
Once the mixture is cool, form the cutlets. If you are facing difficulty forming the cutlets, add a little extra potatoes so its easier to shape. Shape the cutlets and press gently on the sides so the sides are tight and shape well.
Breading for the cutlets
Take a bowl and beat one egg. Set aside.
Run a few bread slices in a mixie to make bread crumbs. Set aside.
Note: If you are a vegetarian, instead of eggs, you can make a thick batter with maida and water and use that instead.
Dip the cutlets in egg.
Roll the dipped cutlets in breadcrumbs.
Set aside on a plate.
Gently try to shape the cutlets again so the breadcrumbs adhere to the cutlets well. gently pat the cutlets with your fingers.
Now, refrigerate the shaped cutlets for at-least an hour. This will ensure that the cutlets do not separate in oil while frying.
Note: If you will not fry all the cutlets right away, the cutlets can be frozen at this stage. Later on, remove the frozen cutlets, thaw to room temperature and fry in oil as below.
Heat oil in a kadai for deep frying. Gently lower the cutlets in hot oil.
Cook the cutlets on both sides until golden brown.
Remove the cutlets from oil. Drain on paper towel.
This needs to be served hot.
- 3 cups banana blossom, cleaned and finely chopped
- 500 grams potatoes, boiled, peeled and mashed
- 5 cloves garlic
- ½ inch piece ginger
- 1 tablespoon coconut oil
- ½ teaspoon cumin seeds
- 2 onions, chopped
- 2 sprigs curry leaves, chopped
- 5 green chillies, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper powder
- ½ teaspoon garam masala powder
- 1 egg
- 6 slices bread, ground to crumbs
- Vegetable Oil to deep fry
- Heat oil in a pan and when the oil is hot, add in the cumin seeds. Add in the chopped onions, chopped curry leaves and green chillies. if you like your cutlets spicy, add more chopped green chillies.
- Add in the crushed ginger-garlic. Saute for a few minutes till the onions are soft.
- Add in the chopped vazhaipoo / banana blossom and the salt. Add in the black pepper powder and garam masala powder.
- Saute for 10 minutes till all the moisture from the vazhaipoo is drawn out and the mixture looks dry. The mixture would have almost reduced by half and there will be no more moisture left.
- Now add in the potatoes. Remove from heat and let it cool.
- Once the mixture is cool, form the cutlets. If you are facing difficulty forming the cutlets, add a little extra potatoes so its easier to shape. Shape the cutlets and press gently on the sides so the sides are tight and shape well.
- Take a bowl and beat one egg. Set aside.
- Run a few bread slices in a mixie to make bread crumbs. Set aside.
- Dip the cutlets in egg. Roll the dipped cutlets in breadcrumbs. Set aside on a plate.
- Gently try to shape the cutlets again so the breadcrumbs adhere to the cutlets well. gently pat the cutlets with your fingers.
- Now, refrigerate the shaped cutlets for at-least an hour. This will ensure that the cutlets dont separate in oil while frying.
- Heat oil in a kadai for deep frying. Gently lower the cutlets in hot oil.
- Cook the cutlets on both sides until golden brown.
- Remove the cutlets from oil. Drain on paper towel.
- Serve hot.
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