Vazhaipoo Rice – Nutritious & Flavourful South Indian Variety Rice

“A humble traditional rice that brings comfort, nutrition, and aroma in every spoon!”

Vazhaipoo (banana flower) is one of those traditional South Indian ingredients that’s packed with nutrition but often forgotten in our busy routine. This Vazhaipoo Rice is a simple, flavour-rich way to include it in your diet — light on the stomach, high in fibre, and naturally aromatic. The mildly spiced Vazhaipoo masala blended with perfectly cooked rice and crunchy peanuts makes every bite comforting yet wholesome.

If you’re looking for a healthy, weekday-friendly rice variety that tastes amazing even in lunch boxes, this Vazhaipoo Rice is the perfect choice. A nourishing bowl that brings together our roots, flavour, and wellness in one plate!

No grinding, no complicated steps — just easy homestyle cooking packed with traditional flavours.

Recipe Overview

Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Serves: 3–4
Cuisine: South Indian
Meal Type: Lunch / Variety Rice / Healthy Recipes

🧾 Ingredients

Main Ingredients

• Vazhaipoo (Banana Flower) – 1 flower (finely chopped, soaked in buttermilk)
• Raw Rice – 1 cup (cooked and cooled)
• Roasted Peanuts – ½ cup
• Oil – 2–3 tbsp
• Salt – as needed
• Curry Leaves – few

🌶️ For Tempering

• Mustard Seeds – 1 tsp
• Chana Dal – 2 tsp
• Urad Dal – 2 tsp
• Hing – a pinch
• Turmeric Powder – ½ tsp

🌿 For Flavour

• Curry Powder / Podi – 2–3 tbsp (adjust to taste)

🥣 Pre-Preparation

1️⃣ Clean & Cook the Vazhaipoo

1. Finely chop the banana flower and soak in buttermilk to prevent darkening.
2. Wash thoroughly in clean water to remove buttermilk traces.
3. Pressure cook with a little water + turmeric powder for 2 whistles.
4. Drain completely and squeeze out all excess water using your hands.
   👉 There should be absolutely no moisture before sautéing.

2️⃣ Cook the Rice

• Cook 1 cup raw rice. Spread to cool so that grains stay separate.

👩‍🍳 Method – How to Make Vazhaipoo Rice

1. Heat 2 tbsp oil in a pan.
2. Add mustard seeds. When they splutter, add chana dal & urad dal.
3. Roast until golden brown.
4. Add hing and sauté for a second.
5. Add the cooked vazhaipoo and mix well.
6. Cook for 2–3 minutes.
   • If vazhaipoo releases water, turn flame to high and fry until moisture evaporates fully.
7. Add salt and generous curry powder.
8. Mix and cook for 5 minutes on medium flame so the spice blends well.
9. Add the cooked rice and curry leaves.
10. Add roasted peanuts (crush lightly for more crunch).
11. Mix gently and cook on low flame for 10–15 minutes, stirring occasionally.

👉 This final slow cooking helps the masala coat each grain and brings deep flavour.

🍽️ Serving Suggestion

Serve hot with:

• Onion raita / curd
• Papad or fryums
• Simple sambar or rasam

Perfect for lunchboxes, college meals, or quick weekday lunch.

Tips

• You can store the cooked vazhaipoo (banana flower) in an air-tight container in the refrigerator for 1–2 days.

• Make sure you drain & squeeze out all the water completely before storing — this prevents moisture, smell changes, and keeps it fresh.

• When ready to make rice, just sauté this pre-cooked vazhaipoo with dal + spices and mix with cooked rice.

🧺 Storage

• Vazhaipoo rice stays good for 1 day when refrigerated.
• Heat with a drizzle of oil before serving.
• Avoid storing cooked vazhaipoo for long as it may turn soggy.

🔄 Variations

✨ Peanut-free version: Skip peanuts if allergic; add cashews instead.
✨ Spicy version: Add 1–2 red chilies or extra curry powder.
✨ Protein boost: Add roasted moong dal.
✨ Ghee finish: Add 1 tsp ghee at the end for extra aroma.

💪 Nutritional Benefits

Vazhaipoo – Rich in iron, fibre, magnesium; supports digestion & women’s health.
Peanuts – Good fats + protein for energy.
Rice + lentils – Balanced plant-based nutrition.
Spices – Improve metabolism and enhance flavour naturally.

✨ “Simple ingredients, soulful flavours — the beauty of our South Indian kitchen!”

🎥 Video Tutorial