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Vazhaipoo Kuzhambu recipe
South Indian Banana flower gravy
Lunch, Main Course
South Indian lunch recipes
small lemon sized tamarind
Red chili powder
Curry leaves few
Salt as needed
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.
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.