Valaipoo Parathal

Valaipoo Parathal

# taste like mutton dry parathal

## valaipoo is rich in Potassium , Magnesium , fibers,  vitamin E and flavonoids

### oil your hand when you are cleaning the valaipoo( prevents the latex from staining your hands)

#### Cook the valaipoo as soon as you clean it cause it turns dark if you leave it too long.

Ingredients

1 valaipoo

1 large onion

5 cloves of garlic

½ in ginger
2 sprigs of curry leaves
4- 5 dry chilies

cinnamon, cardamon,
fennel and cloves

1 teaspoonful of mutton curry powder
2 inches cinnamon stick
3 cloves
2 cardamons
¼ - ½ teaspoon fennel seeds
Some salt
2 tablespoon of cooking oil
1 teaspoon of ghee( optional )

Preparation

1.Clean the valaipoo.

chopping with a food processor

the florets after cleaning

Remove the skin( many layers). Each layer has a row of florets. The florets in the upper layers are a little bigger than the florets in the inner layers. Remove the stamen , a plastic like string which is slightly hard, from each floret. As you reach the inner layers, you don’t have to,  cause the it is soft. Wash the florets n sieve them. Wait for 2-3 minutes  then either chop them up manually or use a food processor to chop them up. Start cooking after you chop them up cause they turn dark very fast. ( you could add a tablespoon of yogurt to the florets if you plan to cook it much later. This prevents it from turning dark) 

2. Slice or chop the onion , garlic and ginger

3. Dry chilies : Slit the chili lengthwise with a  kitchen shears . Remove the seeds then leave the chilies in a bowl of water for about 5 -6 minutes. Clean the inner part of each chili under running water. Then cut each chili into 3 parts.

Method

1/2

1. Pour some oil onto a heated pan/wok.

2. Add the cinnamon, fennel, cardamom , cloves and chilies to the pan. Fry the spices for a minute (till the chilies turn brown ).

3. Followed by the onions and curry leaves. Fry till the onions turn light brown.

4. Add in the valaipoo , the curry powder and salt. 

5. Stir the mixture well and add some ghee before you let the valaipoo cook . ( 5 mins)

6. Keep stirring on and off till the mixture becomes thick and dry.

7. Switch off the stove when you are satisfied with the thickness.

8. Dish out and serve