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Vazhaipoo Kuzhambu recipe – Banana Flower curry recipe

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Vazhaipoo Kuzhambu recipe – Banana Flower curry recipeVazhaipoo Kuzhambu recipe - Banana Flower curry recipe

Banana Flower has immense medicinal benefits in it that it is a must have vegetable in our diet. Source of fibers, proteins, unsaturated fatty acids, vitamin E and flavonoids.

  • Helps to heal wounds and infections faster
  • Helps keep Blood Pressure under control
  • Helps Lower Cholesterol
  • Helps reduce excessive bleeding during mensuration
  • Heals wounds and helps recover faster and strengthens uterus after delivery – postpartum

The list will continue. Am so fond of it just because of its goodness. Only thing you got to take time to clean them but they are worth it!

This Vazhaipoo Kulambu is an inspiration from my Mom’s Mysore rasam and Pepper kulambu recipes. I make Vazhaipoo thoran very often that i wanted to try making curry this time in my Mom’s Style. Banana flower kootu is also one of the best option for rice. Vazhaipoo vadai for snack is always a hit at our home 🙂

Vazhaipoo Kuzhambu recipe - Banana Flower curry recipe

Vazhaipoo Kuzhambu recipe – Banana Flower curry recipe  – Pictorial description:

Get all your ingredients ready

Vazhaipoo Kuzhambu recipe - Banana Flower curry recipe

  • Roast the whole spices in little oil until it starts changing color.
  • Vazhaipoo Kuzhambu recipe - Banana Flower curry recipeAdd shallots, curry leaves and red chilli. fry for a minuteVazhaipoo Kuzhambu recipe - Banana Flower curry recipe
  • Put in all the powders (sambar, coriander, turmeric and chilli powder).

Now since we are adding coriander seeds, add little coriander powder. adding powder gives a different taste.Vazhaipoo Kuzhambu recipe - Banana Flower curry recipe

  • Mix well and fry for a minute in simmer

Vazhaipoo Kuzhambu recipe - Banana Flower curry recipe

  • Put off stove and grind it to a smooth pasteVazhaipoo Kuzhambu recipe - Banana Flower curry recipe
  • Heat oil in a cooker, splutter mustard seedsVazhaipoo Kuzhambu recipe - Banana Flower curry recipe
  • Fry chopped onions and green chilli until onions turn pinkVazhaipoo Kuzhambu recipe - Banana Flower curry recipe
  • Add chopped garlic to it and fry for half a minuteVazhaipoo Kuzhambu recipe - Banana Flower curry recipe
  • Goes in chopped tomato. Saute again for a minute on medium flameVazhaipoo Kuzhambu recipe - Banana Flower curry recipe
  • Drop in the cleaned banana flowers (soaked in buttermilk)

You can use them directly without chopping. If you don’t want long pieces, just cut them into halves.

Vazhaipoo Kuzhambu recipe - Banana Flower curry recipe

  • Add the ground masala to thisVazhaipoo Kuzhambu recipe - Banana Flower curry recipe
  • Pour in tamarind water
  • coconut milkVazhaipoo Kuzhambu recipe - Banana Flower curry recipe
  • Salt requiredVazhaipoo Kuzhambu recipe - Banana Flower curry recipe
  • Pressure cook for 3 whistles. If the flowers are tender, you may stop with 2 whistles.Vazhaipoo Kuzhambu recipe - Banana Flower curry recipe

Vazhaipoo Kuzhambu recipe – Banana Flower curry recipe :

Vazhaipoo Kuzhambu recipe - Banana Flower curry recipe

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 4 servings

Ingredients

  • 1.5 cups banana flower pellets
  • 1 cup coconut milk
  • 1 large tomato chopped
  • 1 large onion chopped
  • 1 gooseberry sized tamarind
  • 1 no green chilli

To roast and Grind

  • 1/8 tsp peppercorns
  • 1/4 tsp coriander seeds
  • 1 pinch fenugreek seeds
  • 1/2 tsp chana dal
  • 1/4 tsp urad dal
  • 1/8 tsp cumin seeds
  • 10 cloves garlic
  • 1 spring curry leaves
  • 1 no red chilli
  • 8-10 no shallots
  • 1/2 tbsp sambar powder
  • 1/4 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1/2 tsp chilli powder

Instructions

  • Roast the whole spices in little oil until it starts changing color. Add shallots, curry leaves and red chilli. fry for a minute. Put in all the powders (sambar, coriander, turmeric and chilli powder). Mix well and fry for a minute in simmer. Put off stove and grind it to a smooth paste
  • Heat oil in a cooker, splutter mustard seeds, Fry chopped onions and green chilli until onions turn pink.
  • Add chopped garlic to it and fry for half a minute. Goes in chopped tomato. Saute again for a minute on medium flame. Drop in the cleaned banana flowers (soaked in buttermilk)
  • Add the ground masala to this, Pour in tamarind water, coconut milk, Salt required and Pressure cook for 3 whistles.
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