Vazhaipoo kuzhambu recipe | Banana flower gravy also popularly called as Saiva meen kuzhambu in chettinad cuisine. Vazhaipoo kuzhambu recipe with full video in Tamil and step by step pictorial instructions.
Puli kuzhambu or kara kuzhambu is a rare thing happening in my kitchen. We all love the Tamil brahmin style Vatha kuzhambu. I have grown up eating puli kuzhambu and kara kuzhambu, as I have lot of friends who would bring to school.
Some months back, while discussing with a friend, she shared with me this vazhaipoo kuzhambu recipe, which her mom makes in her house. I was waiting to buy Vazhaipoo to give this a try. A few days back a friend of mine got me Vazhaipoo from the local thai shop. I made parrupu usili with half of the banana flower. The innermost part of the flower, I used for making the Vazhaipoo puli kuzhambu. For making this usually, the innermost part of the flower is used. The best thing is no need to take out the black nerve as it will be tender.
We also make Vazhaipoo kootu at home. Check out my
- Thatta payaru kuzhambu
- Chettinad karuveppilai kuzhambu
- Milagu kuzhambu
- Kathrikkai kara kuzhambu
Vazhaipoo Kuzhambu recipe
Ingredients
- 1 cup Vazhaipoo
- 1 small lemon sized tamarind
- ½ tsp turmeric powder
- 1.5 tsp Red chili powder
- 2 tsp Coriander powder
- 2 tbsp Sesame oil
- ½ tsp Mustard seeds
- ¼ tsp Methi seeds
- Curry leaves few
- Salt as needed
- 20 Small onion
- 10 Garlic cloves
- 1 tsp pepper
- ½ tsp cumin seeds
- 3 red chili
- 6 small onions
- 3 tbsp coconut
Instructions
- Take out the tiny parts of Vazhaipoo, keep inside water.
- Add a few drops of buttermilk in the water. This will help to avoid discoloration.
- Just before using, drain the water from the vazhaipoo
- Soak small lemon sized tamarind in water.
- Add 1 tsp oil in a pan and add black pepper, cumin seeds, red chili, and small onion.
- Roast till onions turn golden brown
- Once done, take out from the pan.
- Cool and grind into a smooth paste adding little water.
- Add 2 tbsp sesame oil in a pan and add mustard seeds, methi seeds and curry leaves.
- Once the mustard splutters, add small onions and garlic cloves.
- Saute for 2 minutes and add the vazhaipoo.
- No need to chop the vazhaipoo.
- Mix well and cook for 2 minutes
- Now add the turmeric powder, coriander powder, red chili powder, and salt.
- Mix well.
- Add 2 cups of tamarind extract to the pan and mix well.
- Let this boil for 10 mins.
- Now add in the ground paste
- Let this boil for 5-7 minutes
- Switch off the flame.
- Add 1 tsp sesame oil in the last. This step is optional.
- Vazhaipoo kuzhambu is ready.
- Serve with hot rice and any dry curry of your choice.
Notes
2. Instead of banana flower | Vazhaipoo, you can replace it with eggplant or drumstick too.
:
- Take out the tiny parts of Vazhaipoo, keep inside water.
- Add a few drops of buttermilk in the water. This will help to avoid discoloration.
- Just before using, drain the water from the vazhaipoo
- Soak small lemon sized tamarind in water.
- Add 1 tsp oil in a pan and add black pepper, cumin seeds, red chili, and small onion.
- Roast till onions turn golden brown
- Once done, take out from the pan.
- Cool and grind into a smooth paste adding little water.
- Add 2 tbsp sesame oil in a pan and add mustard seeds, methi seeds and curry leaves.
- Once the mustard splutters, add small onions and garlic cloves.
- Saute for 2 minutes.
- Now add in the vazhaipoo.
- No need to chop the vazhaipoo.
- Mix well and cook for 2 minutes
- Now add the turmeric powder, coriander powder, red chili powder and salt.
- Mix well.
- Add 2 cups of tamarind extract to the pan and mix well.
- Let this boil for 10 minutes.
- Now add in the ground paste
- Let this boil for 5-7 minutes
- Switch off the flame.
- Add 1 tsp sesame oil in the last. This step is optional.
- Vazhaipoo kuzhambu is ready.
- Serve with hot rice and any dry curry of your choice.
- Adjust spices as per your taste.
- Instead of banana flower | Vazhaipoo, you can replace it with eggplant or drumstick too.
Nice