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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