Vazhakoombu cutlets| Banana blossom cutlets | How to Make Vazhapoo Cutlets

Vazhakoombu Cutlets

Vazhakoombu cutlets or Vazhachundu cutlets Recipe with Step by step photos and video

Vazhakoombu or Vazhachundu is the Malayalam name of banana flower or banana blossom. In our home town, we call it kudappan, but never found this name in the google search results, don't know why?😌  Any way's I am familiar with the name kudappan so I would like to call this healthy vegetable as kudappan though out this post.  

Vazhakoombu or vazha chundu aka kudappan is the banana flower that left at the end of banana fruit cluster after banana fruit formation. This flower bunch left at the end will never convert to fruit. So we can harvest them. There is a lot of  tasty and healthy dishes can be made with this purple colored teardrop shaped flowers. The image below  will give you a clear picture of banana blossom. I clicked this pic, during my last Kerala visit.

Banana plant with banana cluster

Not all species of banana flowers are edible. Some are bitter in taste, especially the robesta flowers. I think other varieties, like palayamkodan, nendran, rasakadali etc. can be used. Sorry, I don't know the English names of these bananas. But the banana blossom we see in shops are mostly nendran. You can use them without any doubts.

Today's recipe, the banana blossom cutlets is a tasty transformation of this fiber rich vegetable. It uses some common Indian spices and follows the usual cutlet making methods. This can be deep fried or shallow fried. But do try at home and serve to your children. They will definitely enjoy this.

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Vazhakoombu cutlet or banana blossom cutlets | How to make kudappan cutlet at home

Deep fried patties with banana blossom

Preparation time:7 minutes | Cooking time: 20 minutes| Total time: 27 minutes

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Ingredients

• 1 big sized banana blossom (Nendran). 
• 1 medium onion, peeled and thinly chopped
• 1" piece ginger, peeled
• 5 - 6 garlic cloves, peeled
• 1 or 2 green chilies (adjust to your taste)
• 1 small carrot
• 2 medium potatoes, boiled
• 1/2 tsp turmeric powder
• 1/2 teaspoon chili powder
• 1 teaspoon pepper powder
• 1/2 teaspoon fennel powder
• 1 teaspoon garam masala
• Salt to taste
• Oil for frying

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How to Make Vazhakoombu cutlet

1. Apply some oil or wear gloves to avoid discoloration. Remove the outer four to five petals carefully unless you reach the white inner portion. You can collect the white fresh florets while removing the red petals. 

   

   Cleaned banana blossom

   
    
2. Wash with running water and then chop the inner portion finely with a sharp knife. 

   

   Chopping banana blossom

   
   
3. Add one tablespoon of oil and mix well. This will help to prevent darkening of the chopped banana.

   

   Chopped banana blossom

   
   
4. Heat oil in a pan, when hot, put ginger, garlic, onion, green chilies, and carrots. 

   

   Banana blossom cutlet making

   
   
5. Sauté for a few minutes until the vegetables turn soft.

   

   Banana blossom cutlet making

   
   
6. Put chopped banana blossom and salt. Mix well. 

   

   Banana blossom cutlet making

   
   
7. Cook covered for at least five to eight minutes till the vegetables cooked completely. Do not pour water. The veggies will cook utilizing the moisture entrapped in the pan. 

   

   Banana blossom cutlet making

   
   
   
8. When cooked, open the pan. Put spice powders like turmeric, chili, pepper and fennel powder. Mix well.

   

   Banana blossom cutlet making

   
   
9.  Now we need two medium sized potatoes.  Pressure cook or steam or microwave potatoes. Allow this to cool down completely. Then peel off its skin.

   

   Banana blossom cutlet making

   
   
   
10. Add potatoes and mash with a potato masher. 

    

    Banana blossom cutlet making

    
    
11. Mix well and sauté for a few minutes until the extra moisture evaporate from the mix and turn dry. Put some coriander leaves.  Let it rest for some time. So that it cool completely. Never close with lid, you can cover the pan with a neat cotton towel. 

    

    Banana blossom cutlet making

    
    
12. Take two tablespoons of corn flour in a bowl. Put a half cup of water.

    

    Banana blossom cutlet making

    
    
    
13. Mix well and keep aside.

    

    Banana blossom cutlet making

    
    
14. When the mix cool down completely, put some bread crumbs and mix well. Bread crumbs will absorb any extra moisture if present. If the batter is not dry, it will break while frying.

    

    Banana blossom cutlet making

    
    
15.  Mix thoroughly, break large pieces of potatoes with your hands. Mix well unless you get a smooth mixture. Then make small balls and slightly flatten with your hands.

    

    Banana blossom cutlet making

    
    
16. Dip in the prepared corn flour mix. Remember to stir again before dipping the patties. Take out immediately and don't allow the panties to absorb moisture.

    

    Banana blossom cutlet making

    
    
17. Roll bread crumbs and give the desired shape.

    

    Banana blossom cutlet making

    
    
18. Fry in the hot oil. The oil should not be at smoking temperature. Heat oil till medium hot. then fry the patties over medium heat. 

    

    Banana blossom cutlet making

    
    
19. Flip the patties when the lower side turns golden brown and cook the other side also.

    

    Banana blossom cutlet making

    
    
20. Fry till both sides turn brown.

    

    Banana blossom cutlet making

    
    
21. Serve with tomato ketchup or pudina chutney.
    
    
    

Happy Cooking

Anju