I was excited to try this Vazhaipoo puli kuzhambu. I was even more excited when I tasted it! Yes it tasted good 🙂 . I usually prepare Vazhaipoo poriyal and sometimes vazhaipoo vadai but for a change, tried this curry/kuzhambu and it came out so well. Now there are more options to cook this flower. Banana flower / Vazhaipoo have lots of health benefits especially for ladies. The sour taste is the real punch in this flower. Cleaning this flower is not a big deal when we think about the health benefits. I will do a post soon on ‘how to clean vazhaipoo’ which will help those who hasn’t tried yet.
Banana flower curry (Vazhaipoo Puli Kuzhambu)
- Recipe Cuisine: South Indian
- Recipe Category: Lunch
- Preparation Time: 10 mins + Flower/Poo cleaning & chopping 30 mins
- Cooking time: 15 mins
- Serves: 4
|Banana flower(Vazhaipoo)||15 to 20 medium size florets|
|Sesame oil (Nallennai)||2 tbsp|
|Mustard seeds||¼ tsp|
|Fenugreek seeds||¼ tsp|
|Green chilli||2 slit|
|Red chilli||2 broken|
|Curry leaves||2 sprig|
|Garlic||10 small cloves|
|Shallots (Small onion)||15 nos|
|Tomato||1 big chopped|
|Turmeric powder||¼ tsp|
|Sambar powder||1 tbsp|
|Tamarind extract||1 cup thin extract|
|Water||1 cup (Adjust as needed)|
1. Heat Sesame oil (Nallennai) in a pan and season with mustard seeds, fenugreek seeds, red chilli, green chilli and curry leaves. Add in shallots and garlic and sauté it till the raw smell goes. Then add tomato, sambar powder/Kuzhambu milagai thool, turmeric powder and salt.
2. Sauté it till the oil separates. Add in the tamarind extract and let it comes to a boil then add the cleaned banana flower florets.
3. Cook covered for 10 mins in medium flame. Meanwhile grind coconut and cashew to a fine paste.
4. Add coconut paste to the boiling curry after keeping the flame in low. Bring it to a single boil and top it with some ghee and serve.
Enjoy it with hot steamed rice and pappad 🙂
* You can replace sambar powder with coriander powder and red chilli powder.
*Shallots can be replaced with red onions.
*You can prepare it an hour before serving or in the morning itself if you are planning it for lunch, for a better taste.