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Vazhaipoo Kuzhambu recipe - Banana Flower curry recipe

Vazhaipoo Kuzhambu recipe - Banana Flower curry recipe
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Side Dish
Cuisine: Tamilnadu cuisine
Servings: 4 servings
Author: Jinoo Jayakrishnan
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  • 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


  • 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.