To Begin making the Vazhaipoo Podimas/ Poriyal Recipe, first prep the banana flower. The banana flower needs to be pruned well.

The first step is to have a bowl filled with water and 3 tablespoons of yogurt/ dahi. Mix well. We will be pruning the banana flower and adding it to the chaas water so it does not get black.

Grease your fingers and palms with oil, so the banana stem flower does not darken your nails and hands too.

Separate the edible flower part which looks whitish yellow by removing the purple petals one bye one.

The next step is to remove the middle bud/ stem from the flower. You will find the two parts of the flower that is shown in the above picture. Remove the one which is pointed in the picture. These don't cook well. 

Once done, keep placing the Vazhaipoo/ banana flower in the buttermilk. Once you have all the flowers pruned, you can chop them. Discard the water.

Ensure the remaining ingredients are ready as well.

Heat oil in a pan; add the mustard seeds and urad dal. Allow it to crackle and the dal to turn crisp and golden brown. 

Once done, stir in the curry leaves, green chillies and the chopped baby onions. Saute the onions, until softened. 

Once the onions have softened, add the coconut, turmeric powder and the chopped Vazhaipoo/ banana flower.  You can add a few tablespoons of the buttermilk water, salt and cover the pan and cook the Vazhaipoo Poriyal until it is soft.

Once the Vazhaipoo Podimas/ Poriyal is cooked, stir fry on the open to evaporate any excess water. Check the salt and adjust according to taste. Turn off the heat and transfer the Vazhaipoo Podimas/ Poriyal to a serving bowl.

Serve Vazhaipoo Podimas/ Poriyal Recipe along with Steamed rice, Chettinad Style Poondu Rasam andKeerai Masiyal for a wholesome lunch. It makes a perfect Indian lunch for diabetes as well.