This traditional Tuluva dish, also known as Poombe Aajadina, features banana flowers cooked with a flavorful coconut-based masala.
Ingredients
For the Main Dish
Banana Flower (Poombe): 1 large, cleaned and finely chopped
Green Gram (optional/common pairing): Often added for texture
Coconut: 1/2 cup grated (for the coarse masala)
Turmeric Powder: 1/2 tsp
Salt: To taste
Tamarind: Small lemon-sized ball
For the Masala (Spices)
Dried Red Chilies: 8-10 (adjust for spice)
Coriander Seeds: 2 tbsp
Cumin Seeds (Jeera): 1 tsp
Mustard Seeds: 1/2 tsp
Fenugreek Seeds (Methi): 1/4 tsp
Garlic: 4-5 cloves
Onion: 1 small, chopped
Preparation Steps
1. Cleaning the Banana Flower
Remove the outer purple bracts.
Take the small florets inside and remove the “stamen” (the hard, matchstick-like part) and the transparent scale at the base.
Finely chop the cleaned flowers and immediately soak them in water mixed with a little buttermilk or salt to prevent browning.
2. Cooking the Flower
Drain the chopped banana flowers and place them in a pot or pressure cooker.
Add salt, turmeric, and a little water.
Cook until the flowers are tender (if using a pressure cooker, 1-2 whistles are usually sufficient).
3. Roasting and Grinding the Masala
In a small pan, roast the red chilies, coriander seeds, cumin, mustard, and fenugreek seeds until aromatic.
Grind these spices along with garlic and tamarind into a smooth paste.
The Coconut Touch: Add the grated coconut to the grinder at the very end and pulse briefly. The goal is a coarse texture, not a fine paste.
4. Final Tempering and Mixing
Heat oil in a large pan. Add mustard seeds, curry leaves, and chopped onions. Sauté until the onions turn translucent.
Add the ground masala paste to the pan and fry for a few minutes until the raw smell disappears.
Incorporate the cooked banana flower into the masala.
Mix thoroughly and cook on low heat for 5-10 minutes until the moisture evaporates and the curry becomes dry (Sukka style).
Serving Suggestions
Poombe Sukka is best served as a side dish with steamed rice and Dalitoy (lentil soup) or as an accompaniment to Boiled Rice.
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Hi, I’m Shreejith! For over 5 years, I’ve been sharing my love for authentic flavors through My Indian Recipe. My mission is to simplify traditional Indian cooking—from regional classics to healthy modern twists—so you can easily “Taste the Tradition” in your own kitchen. Every recipe I share is crafted to bring a piece of India’s rich culinary heritage to your table.