Masoor dhal Vazhaipoo Paruppusili

Preparation time
20 mins
Cooking time
20 mins
4 people
Meal course
Posted on
1/2 cup
Masoor dhal
1/2 cup
Bengal gram
1 no.
Vazhaipoo(banana flower)
2 no.
Dry red chillies
1 1/2 pinch
2 1/2 tspn
6 no.
Curry leaves
1 pinch
Hinge powder
1 tblspn
Black Mustard
Masoor dhal Vazhaipoo Paruppusili

Paruppusili is one of the famous Tambrahm recipes. Out of which vazhaipoo paruppusili has its unique taste. Masoor dhal is not used by South indians to a greater extent. This is one interesting way to use this healthy and colourful pulse. I have replaced toor dal with masoor dhal here.


  1. Soak 1/2 cup masoor dhal(mysore dhal) and 1/2 cup bengal gram(kadalai paruppu) in hot water for 20 minutes.
  2. Process 1 whole vazhaipoo (banana flowers) by removing the “middle man” with a cap and adjacent skin as they are not so edible.
  3. Chop the flowers and put it in buttermilk.
  4. It will reduce the vague taste and blackening of flowers till you cook.
  5. Drain the dhals and blend it in mixer along with 2 red chillies and salt.
  6. It should be very coarse and not to be smashed strictly.
  7. Add oil, drain banana flowers and cook it for 10-15 minutes sprinkling water little by little.
  8. Once 3/4 done, add turmeric powder and needed salt. Remove it after cooking.
  9. Add 2 spoons of oil, splutter mustard seeds, add hinge powder(perungaya podi).
  10. Add some curry leaves and ground dhal.
  11. Keep it in simmer and toss it for 3 minutes. Add 1 spoon of vegetable oil and 1 spoon of coconut oil for aroma.
  12. Dhal needs to be tossed continuously without it getting stuck to the pan/kadai.
  13. After the rawness goes, add the cooked banana flower.
  14. Add required salt and remove off from heat.

This will look colourful than usual paruppusuli. Vazhaipoo’s taste (bitterness or betelnut taste) would have been¬†hidden in this recipe. You can make kids to have the beneficial banana flowers and pulses.

  1. This uses very less oil. The trick in getting a non-sticky,less oily paruppusili is the texture with which you grind the dhal.
  2. Dhals should be much dry as possible when grinding. Vegetable should also be cooked aptly and patted dry.

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