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Banana flower palya | Vegan banana blossom palya | no onion, no garlic banana flower curry recipe

Banana flower palya with moong dal is a nutritious and flavorful dish originating from South India especially from tamil nadu. To prepare it, banana flowers are finely chopped and cooked with soaked moong dal, imparting a rich texture and protein boost to the dish. The aromatic blend of spices such as mustard seeds, curry leaves, and turmeric enhances the flavor profile. This wholesome recipe not only showcases the unique taste of banana flowers but also provides a healthy dose of vitamins, minerals, and dietary fiber. Enjoyed as a side dish or a main course, banana flower palya with moong dal is a delightful addition to any meal, offering both taste and nutrition.
Banana flower, also known as banana blossom or banana heart, offers numerous health benefits. Rich in antioxidants, fiber, and essential vitamins such as vitamin C and E, it aids in digestion, boosts immune function, and promotes heart health. Additionally, it is believed to regulate menstrual cycles and manage diabetes due to its low glycemic index. However, excessive consumption may cause allergic reactions in some individuals. Incorporating banana flowers into your diet can support overall well-being and provide a tasty addition to various dishes. Remember to consult with a healthcare professional before making significant dietary changes.
For other banana related recipes please visit – BANANA , BANANA FLOWER , BANANA STEM RECIPES


  • 1 Banana flower

Preparing banana flowers involves several steps to remove the tough outer layers and bitter taste:

To prepare the banana flower, follow these steps:

Selecting the Banana Flower: Choose a fresh banana flower with tightly packed, firm, and purple-tipped bracts.

  • As you peel away each layer, you’ll reveal the delicate flowers inside. Set these aside.
  • Once you’ve removed all the layers, you’ll find the center heart, which is lighter in color. This part cannot be peeled any further. You can use this heart to make chutney or chop it for use in a vegetable dish (palya).
  • Open each flower and remove the hard stem. Repeat this step for each flower, discarding the tough stems.
  • Finely chop both the heart and the prepared flowers

other ingredients:

  • 1/4 cup hesaru bele/moong dal

for seasoning:

  • 2 tbsp cooking oil
  • 3/4 tsp mustard seeds
  • 1 tbsp uddina bele/urad dal
  • 1 tbsp kadale bele/chana dal
  • 4 to 6 green chilies(slit)
  • little turmeric powder
  • salt to taste
  • 1/4 to 1/2 cup grated coconut
  • 1 tsp jaggery


  1. Rinse and soak the moong dal for at least half an hour. After soaking, drain the water and set the dal aside.
  2. Heat oil in a pan over low heat. Add mustard seeds, lentils, and turmeric powder. Fry for a few seconds until the lentils turn golden brown.
  3. Add chopped chilies and continue frying until the lentils are golden brown.
  4. Introduce the chopped banana flower and soaked moong dal to the pan. Mix well.
  5. Sprinkle some water over the mixture, cover the pan, and allow the dal to cook. Remember to stir occasionally to ensure even cooking.
  6. Once the dal is cooked, add salt, jaggery, and coconut. Thoroughly mix everything.
  7. Cover the pan again and let the dish cook for another minute on low heat.
  8. Turn off the heat. Your banana flower palya is now ready to serve. Enjoy!