Banana Flower (Sri Lanka) 1kg
£9.99
Fresh banana blossom for vazhaipoo poriyal and vadai.
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Banana flower, or banana blossom, is the large, teardrop shaped bud from the end of a bunch of bananas, wrapped in deep maroon bracts. Between the bracts sit rows of pale, slender florets, and these are what you cook, along with the tender cream coloured heart. South Indian and Sri Lankan kitchens make it into vazhaipoo poriyal, vadai and kootu, and Bengali cooks into mochar ghonto.
How to use it
Oil your hands or wear gloves, as the sap stains. Peel away the outer bracts one by one, collecting the florets beneath, and pull out the hard stigma and the papery sheath from each floret. Drop the cleaned florets into water with buttermilk or turmeric so they do not darken. Chop finely and stir fry with mustard seeds, urad dal, curry leaves and grated coconut for poriyal, or mix with soaked chana dal for crisp vazhaipoo vadai. Slice the pale inner heart and cook it the same way.
Good to know
- Called vazhaipoo in Tamil and mocha in Bengali
- Oil your hands before cleaning; the sap stains
- Keep cut florets in buttermilk or turmeric water
- Sold loose
Keep in the fridge, wrapped, and use within 3 or 4 days. Once cut, use straight away.
Same day within 5 miles of our shop when you order by 2pm, seven days a week, brought by our own team. Choose Local delivery at checkout: £3.99, free over £25.
Everywhere else in England and Wales, delivery takes 2 to 3 working days, tracked, and is £5.49, £3.99 when you spend £30 or more, and free over £50. Chilled and frozen items travel in insulated packaging.
Check the cost for your postcode. Sealed, unopened items can be returned within 14 days. To arrange a return, get in touch with your order number.
Ingredients & nutrition
See the pack for full ingredients and allergy advice.
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