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Vazhaipoo Kuzhambu recipe

South Indian Banana flower gravy
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Lunch, Main Course
Cuisine: Indian
Keyword: South Indian lunch recipes
Servings: 4 people
Author: Jeyashri suresh


  • 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


  • 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.



Adjust spices as per your taste.
2. Instead of banana flower | Vazhaipoo, you can replace it with eggplant or drumstick too.