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Aloe Vera Flower poriyal

Aloe Vera Flower poriyal

Published on September 24, 2020 | In | By
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BLOG POST ALOE VERA FLOWERS ARE EDIBLE </a

Going by the reaction to this recipe at our home I’d safely say that this is a keeper. It made the foray into the ant monopolised patch well worth the effort. One i do plan to try again as soon as the next lot of flowers crop up.

Do read the link to the blogpost. (top of post) The thing that I most enjoy about impromptu conversations is the path that it unfolds for me to follow. Apparently the Aloe Vera plant grew profusely in most parts of India. The merchants who came to trade in spices took it back to far off continents and propogated it extensively. The Aloe Vera which grew in the Kanyakumari belt consisted of so many varities. The main ones according to Sidhha medicine texts were ;vaan kumari , Nat kumari, paal kumari and sen kumari.  Among these indigenous varities most have become extint except for the nat kumari which is edible.

Speaking to the Aloe Vera man Rama Shanmugham was a huge revelation of sorts .That and a big thank you to my friend Divya for introducing me to the concept of aloe vera flowers being edible. This one is going to be a favourite for sure.

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Ingredients

  • Aloe vera flowers- 2 C
  • Small onions-1 C chopped
  • Ripe red chillies- 2 slit
  • Green chillies-2 slit
  • Curry leaves-10-12
  • Mustard seeds- 1/4 tsp
  • Cold pressed peanut oil-1 Tbsp
  • Turmeric powder-1/2 tsp
  • Red chilli powder- 1 tsp
  • Black pepper-1/2 tsp (optional)
  • Freshly grated coconut-1 C
  • Salt to taste
  • Lemon juice-1
  • Water-1 C

Instructions

  1. Wash and remove the stamens in the aloe vera flowers.
  2. Wash the petals and keep aside. Soak in lemon juice for 15 minutes. Along with the marinade add the petals to 1 c of water in a vessel. Add 1/4 tsp turmeric powder and let boil for 10 minutes.
  3. Meanwhile take a large iron wok and add the oil. Add the mustard seeds, when they crackle, add the onions, curry leaves, red and green chillies and saute well until the onions turn soft.
  4. Drain the petals with a slotted spoon and add it to the sauteed onion mixture. Add remaining turmeric powder, red chilli powder, black pepper and salt and saute well.
  5. Once the mixture comes together , add the freshly grated coconut and toss well until the colour changes.
  6. Serve hot or at room temperature as a side for rasam rice. This mixture can also be tossed into leftover rice to make an aloe vera flower rice. The taste will be similar to that of a coconut rice. The lemon gives a nice tangy taste.

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