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Ingredients
1 small banana flower
2
⅟
2 tbsp oil
2 green chillies - chopped
Curry leaves - a few
1
⅟
2 onions - chopped
Black mustard – a pinch
⅟
2 cup thick coconut milk
Salt, turmeric, chilli powder
Maldive fish (optional)
Method
Discard the falling/loose petals of the banana flower and
wash it without damaging the flower. Cut the flower in
two halves. Slice both the halves very fine. Add salt,
turmeric powder, chilli powder and mix well. Keep aside.
Heat oil in a pan. Add green chillies, curry leaves, onion.
Sauté. Add a pinch of mustard. After that, add the banana
flower. (Do not cut the banana flower too much in
advance.) Add the Maldive fish now, if you are using it.
Mix the ingredients well, cover and cook on medium heat
stirring in between. Cook till the water dries. Once dry,
add coconut milk and let it simmer on medium heat till
cooked. Serve with rice.
Ingredients
2 cups thick coconut milk
6 eggs
250 gm jaggery
A pinch of cinnamon powder
A pinch of grated nutmeg
Banana Flower
Vattalappam
Method
Beat the egg yolks and whites separately.Then beat
well together, mix in the finely scraped jaggery, the
coconut milk and spice. Strain and pour into a
greased mould, cover with greased paper and steam
for 40 to 50 minutes. Refrigerate and garnish with
cashew. Serve in the mould.
Alternatively, this mixture may be baked at 180
0
for
20 to 25 minutes. Make sure to cover the top with
foil while baking.
Vattalappam is a famous pudding in Sri Lanka and
is specially prepared during Ramadan (Ramzaan).
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