Vazhakoombu Cutlet Recipe – Banana Flower Cutlet – വാഴക്കൂമ്പ് കട്ട്ലറ്റ്2016-11-07
- Yield : 10
- Servings : 5
- Prep Time : 15m
- Cook Time : 10m
- Ready In : 25m
Vazhakoombu Cutlet Recipe – Banana Flower Cutlet – വാഴക്കൂമ്പ് കട്ട്ലറ്റ് – Healthy Kerala Snack Recipe
Vazhakoombu Cutlet is a quick, spicy and delicious evening snack that can be prepared very easily. Cutlets are used as starters for a main course of meal and we all like it especially kids.
Banana flowers are high in vitamins A and C and have modest amounts of calcium and iron. They have abundant uses in the kitchen including making soup, vegetable stews and salads. This is packed with tremendous nutritional value and being a good source of fiber and protein.
Bananas flowers contain ethanol, which is known to inhibit the growth of pathogenic bacteria. The content of banana flower is also able to heal the wound. Eating boiled Banana flowers alone could lower blood sugar levels very well and increase levels of hemoglobin in the body. This is because the fibers contained in banana flower is quite high and contain iron that can help the production of red blood cells.
Try this yummy cutlet at home.
- Vazhakoombu ( Banana flower ) - 1 no
- Onion - 1 no ( chopped )
- Green chilly - 5 nos ( chopped )
- Ginger - 2 tsp ( chopped )
- Red chilly powder - 1 tsp
- Turmeric powder - 1/4 tsp
- Pepper powder - 1 tsp
- Garam masala - 1/4 tsp
- Potato - 1 no
- Egg - 1 no
- Bread crumbs - 200 gm
- Curry leaves - a few ( chopped )
- Coriander leaves - 1 tsp ( chopped )
- Vegetable oil - 200 ml
- Coconut oil - 5 tsp
- Salt to taste
Remove couple of dull petals of vazhakoombu or remove the florets till you see soft and pale colored edible part inside.
Chop the vazhakoomb and wash well with water to remove stains and squeeze out any excess water.
Mix vazhakoombu with 1 tsp coconut oil, turmeric powder and salt.
Boil potato for 5 minutes and remove its skin, smash it and keep aside.
Heat coconut oil in a pan add chopped ginger, green chilly, onion and saute until onion turns translucent.
Add chopped vazhakoomb, salt, red chilly powder, turmeric powder, pepper powder, garam masala, coriander leaves, curry leaves and mix well. Cover and cook this for 5 minutes on a law flame.
Remove the lid and stir well. Add the mashed potato to the vazhakkoombu mixture and mix it well and cook this for 2 more minutes and remove from heat.
When the mixture is cooled make it into equal sized balls. Flat each ball into any desired shape.
Beat the eggs with a spoon and keep it in a small bowl. Put bread crumbs in a plate and keep it aside.
Dip each cutlet into the egg and roll it in the bread crumbs. Do the same procedure with the rest of vazhakkoombu mixture.
Heat vegetable oil in a pan and fry the cutlet till golden brown. Drain the excess oil with a tissue paper.
Tasty Vazhakoombu cutlet is ready. Serve hot with tomato ketchup.
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