• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

MADaboutkitchen

Recipes, Food Photography & Food Styling

  • Home
  • MADaboutkitchen
  • MADhuri
  • Recipes
    • Appetizer
    • Breads
    • Break Fast
    • Cakes
    • Christmas
    • Chutney & Chutney Powder
    • Cookies & Biscuits
    • Dal, Sambhar & Kadhi
    • Desserts
    • Dips and Accompaniments
    • Drinks
    • Basics
    • EFFicient Kitchen
    • Kulfi, Candy & Icecreams
    • Indian Sweets
    • Pastas
    • North Indian
    • Product Review
    • Soups, Salads & Stew
    • South Indian
    • Spice Mixes
    • Tarts And Pies
    • Tea Time Snacks
    • Valentines Day
    • Trips and Travels
    • International Cuisine
  • Features
  • Portfolio
  • WORk with me

October 8, 2020 Curry

BAAle Hoovu Palya – Banana heart curry

Pin
Share
Tweet

Baale hoovu palya or the banana heart curry is a very special curry made using banana heart or the banana blossom. Banana heart curry is a preparation made using coconut milk which gives the baale hoovu palya a very creamy texture. Baale hoovu palya and baale hoovu chutney, baale hoovu tokku are the main preparations using the blossom.

If you are fond of such authentic recipes you will love the Sundekaayi gojju made using Turkey berry.

*Baale in Kannada – Banana

 Hoovu – Flower

Baale hoovu palya, the banana heart curry is a curry made using banana heart (banana blossom).This curry is made using coconut milk which makes it creamy.

Baale hoovu is seasonal and it takes a little effort to prep. Banana heart is a little fibrous and hence not too many people like it. Baale hoovu is a fleshy purple flower with a beautiful texture which grows at the end of the banana cluster. Banana heart is tear shaped and has layers with the flowers carefully protected in between the layers. It is a joy to open up the layers of baale hoovu. It has a tart taste to it and can be had raw as well.

 

How to clean Banana Heart for Banana hoovu Palya?

The cleaning process of banana heart includes removing the bracts which are the outer layers of the heart which will uncover the florets lined beautifully. Remove the florets and remove the calyx and the pistils from each floret. Once clean, the florets have to be soaked in lemon water overnight preferably to avoid the florets from oxidising and to remove the tart and bitter taste. Once all the mature florets are removed you will see a white heart in the centre which can be chopped finely and used. The bracts can be used to serve the dish. I have captured the process which you can see below.

Baale hoovu palya, the banana heart curry is a curry made using banana heart (banana blossom).This curry is made using coconut milk which makes it creamy.

Baale hoovu palya, the banana heart curry is a curry made using banana heart (banana blossom).This curry is made using coconut milk which makes it creamy.

Baale hoovu palya, the banana heart curry is a curry made using banana heart (banana blossom).This curry is made using coconut milk which makes it creamy.

 

 

 

Ingredients 

Cleaned florets of one banana heart

4 – Fresh green chillies crushed into paste

1 sprig – Curry leaves

1 tsp – Mustard seeds

1 tsp – Turmeric

1 – Onion, medium sized, finely chopped

1 cup – Thick coconut milk

Salt to taste

A pinch of sugar

Baale hoovu palya, the banana heart curry is a curry made using banana heart (banana blossom).This curry is made using coconut milk which makes it creamy.

Method

Finely chop the banana florets soaked in lemon water and put them back in the acidic water till you prepare everything.

In a heavy bottom pan, heat oil and add mustard seeds to it.

Once the mustard seeds crackle, add curry leaves and let it crisp up.

Add finely chopped onions, chilly paste and sauté till they turn translucent.

Drain the blossom and add it to the pan and sauté it for a minute on high flame.

Add salt , turmeric and give it a good mix. Cover the pan with a lid and cook on a low flame till the florets are soft and cooked well.

Add little water to help it cook well.

Once the florets are cooked well, add coconut milk and sugar and bring it to a boil.

Keep the curry creamy.

Check for salt and sugar and adjust it according to your taste.

Serve hot with steamed rice and ghee.

Baale hoovu palya, the banana heart curry is a curry made using banana heart (banana blossom).This curry is made using coconut milk which makes it creamy.

Save Print
BAAle Hoovu Palya - Banana heart curry
 
Baale hoovu palya, the banana heart curry is a curry made using banana heart (banana blossom).This curry is made using coconut milk which makes it creamy.
Ingredients
  • Cleaned florets of one banana heart
  • 4 - Fresh green chillies crushed into paste
  • 1 sprig - Curry leaves
  • 1 tsp - Mustard seeds
  • 1 tsp - Turmeric
  • 1 - Onion, medium sized, finely chopped
  • 1 cup - Thick coconut milk
  • Salt to taste
  • A pinch of sugar
Instructions
  1. Finely chop the clean banana florets soaked in lemon water and put them back in the acidic water till you prepare everything.
  2. In a heavy bottom pan, heat oil and add mustard seeds to it.
  3. Once the mustard seeds crackle, add curry leaves and let it crisp up.
  4. Add finely chopped onions, chilly paste and sauté till they turn translucent.
  5. Drain the blossom and add it to the pan and sauté it for a minute on high flame.
  6. Add salt , turmeric and give it a good mix. Cover the pan with a lid and cook on a low flame till the florets are soft and cooked well.
  7. Add little water to help it cook well.
  8. Once the florets are cooked well, add coconut milk and sugar and bring it to a boil.
  9. Keep the curry creamy.
  10. Check for salt and sugar and adjust it according to your taste.
  11. Serve hot with steamed rice and ghee.
3.5.3251

 

 

 

Pin
Share
Tweet

Categories: Curry Tags: baale hoovu, banana blossom, banana heart, bananaheart, basic, curry, delicious, food photography, food styling, foodart, foodgasm, foodie, foodlove, foodphotography, foodporn, foodstyling, healthy, homemade, Indian, indianblogger, indianfoodbloggers, ingredient, madaboutkitchen, photography, recipe, rusticphotography, Simple, southindian

Like this ?

Stay up to date with our new recipes, contests & goodies!

Previous Post: « PALuvu – Raw mango curry
Next Post: BAIngan Bharta – Roasted eggplant mash »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar

About Madhuri

An accessory designer,an artist, a mother of a toddler and someone who loves cooking, trying my hand on blogging as well. Cooking for me is no different from painting or designing a lamp. It gives the same joy of playing with taste, texture like i get while playing with colours.

Read More

Follow Us

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Badges


Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright @ 2014 - 2018 MADaboutkitchen.
All content on this blog is copyrighted to Madhuri Aggarwal. It may not be republished in part or whole, edit or otherwise modify without permission and due credit. Please contact me to seek republishing or syndication rights.

© 2020 MADaboutkitchen · Blog Set up by Kaushik