Method of preparation:
By carefully breaking and opening a sprouting coconut, you will find what is called coconut apple.
Coconut apple is delicate spongy mass with slight sweetness and pleasant coconut aroma.
Ligthly scrub the coconut apple if required.
Skin has all the texture and flavor, so make sure not to scrape deep.
This coconut apple can be eaten fresh as is or can be chopped and sprinkled with sugar crystals.
Notes: Make sure not to store this coconut apple more than a day or two in refrigerator.
Suggestions: If the broken coconut has a very hard mass instead of soft spongy matter, the coconut might be too old and the sapling has absorbed all the juices. If there is a very small coconut apple instead of a fully formed coconut apple, the coconut might be too young for it has to develop the coconut apple.
Variations: You can also caramalize the coconut apple with few tbsps of sugar if you wish.
Other Names: Kobbari Puvvu, Coconut Apple.
Ava Pettina Arati Puvvu.
Plantain Flower can be cooked in various ways. This is the simplest of all but with a slight bitterness. Plantain flower is finely chopped and boiled with tamarind till soft. It is then sauteed with onion, green chillies and fenugreek seeds or it is sauteed with onion and finished with mustard seeds and red chile powder.
Makes: 3 – 4 Servings
Plantain Flower 1 Small
Mustard Seeds 1/2 tsp
Whole Red Chiles 2
Tamarind 1 inch ball
Turmeric Powder a pinch
Salt to taste
Urad dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard seeds 1/2 tsp
Oil 1 tbsp
Method of preparation:
Peel, remove ends and chop the onion.
Remove stems, deseed and tear the dried red chiles.
Grind mustard seeds and red chiles into fine powder with a pinch of salt.
Remove leaves and collect all the individual flowers of banana flower.
Discard the transparent outer covering and pistil of each flower except for young ones.
Check this picture to help understand.
Wash the prepared flowers along with young ones under running water and finely chop them (about 1 1/2 Cups).
Heat half a cup of water in a sauce pot, add chopped plantain flower, tamarind and turmeric powder.
Boil till the flowers turn soft.
Remove from heat, discard the tamarind and strain the flowers.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds stop spluttering, add onion and fry till translucent.
Then stir in cooked plantain flowers and salt.
Fry for a minute or two and add mustard seeds red chile powder.
Stir and serve plantain flower fry with steamed rice and ghee.
Notes: Make sure plantain flowers are thoroughly cooked before adding to the fry. Don’t overfry after adding mustard powder.
Suggestions: If plantain flower fry is too raw, put back on stove, sprinkle water and cook covered till soft. If mustard seeds powder is added and then cooked, the dish turns much bitter.
Variations: Vazhaipoo Paruppu Usli, Plantain Flower Fritters, Plantain Flower Rice.
Other Names: Stir Fried Plantain Flower, Arati Puvvu Vepudu.
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