First, to prepare the banana flower, remove the outer purple layers until you reach the tender, pale-coloured inner petals. It is the tender part that is edible. As you remove each layer, you will see a bunch of florets. Discard the tough, pointed, and dark-coloured stigma from each floret. Only the soft and pale-yellow coloured part of the florets should be used. Once cleaned, chop the tender part of the banana flower finely and soak it in buttermilk or water to prevent it from turning black. After 15 minutes, drain the water and set the chopped banana flower aside.

Heat the Gingelly oil or any cooking oil of your choice in a pan.
Add the urad dal to the hot oil. Sauté until they turn golden brown.
Now, add the dried red chillies and garlic cloves to the pan. Sauté for a minute or until the red chillies puff up.

Add the chopped and soaked banana flower to the pan and sauté until it becomes soft and cooked. This may take around 10-15 minutes.
Once the mixture cools down, transfer it to a blender or food processor.
Add the tamarind pulp to the blender.
Add salt according to your taste preferences.

Blend all the ingredients into a smooth paste. Add the sesame seeds. You can add a little water if needed to achieve the desired consistency.
Check the seasoning and adjust salt and spiciness if required.
Transfer the Vazhaipoo Thuvaiyal to a serving bowl.
Your flavorful Vazhaipoo Thuvaiyal is now ready to be served! Enjoy hot steamed rice or a dish with dosa, idli, or other South Indian dishes. The unique taste of banana flowers and spices will surely delight your taste buds.