Receta Vazhaipoo puli kuzhambu / Saiva meen kuzhambu / Banana flower curry with video

by Shanthi Muthuvel

Written by: Shanthi Muthuvel Vazhaipoo puli kuzhambu is also called as Saiva meen kuzhambu because this kuzhambu looks and tastes similar to that of fish curry / ayira meen kuzhambu. Only difference, vazhaipoo / banana flower is used instead of fish for preparing this curry. It goes well with hot rice, idli, and dosai as well. Ingredients: Serves 4 to 5 For deep frying vazhaipoo: 1 to 1 1/2 cup – Vazhaipoo / banana flower 3 to 4 tbsp – Gram flour / besan / kadalai maavu 2 to 3 tbsp – Rice flour 1/8 tsp – Turmeric powder 1/4 tsp – Red chilli powder Pinches of Asafoetida / Hing / Perungayam Salt to taste (just for outer cover) Oil for deep frying Water to mix For making puli kuzhambu: 2 tbsp – Sesame oil 1 no – Onion (chopped finely) 1 no – Tomato (chopped finely) 2 no’s – Green chillies 4 to 5 no’s – Garlic (sliced lengthwise) 1/4 tsp – Turmeric powder 1 to 2 tsp – Red chilli powder (or add as needed) 1 1/2 tsp – Coriander powder 1 ball – Tamarind (gooseberry sized) 1/2 cup – Coconut milk 1 tbsp – Coriander leaves chopped Salt to taste Seasonings: 2 tsp – Oil ( I used canola oil) 1/4 tsp – Mustard seeds 1/4 tsp – Fenugreek seeds / Methi seeds / Venthayam 5 to 6 no’s – Fresh curry leaves Preparation method: Making of banana flower / vazhaipoo fry: Please click the link on how to clean vazhaipoo / banana flower from my previous post. Transfer cleaned banana flower in a mixing bowl, add besan flour, rice flour, turmeric, red chilli powder, a little salt and asafoetida, mix well gently. Sprinkle a little water at a time and mix well carefully (do not to break vazhaipoo). Consistency of outer cover should be like pakoda mixture(slightly thick). Keep it aside for 5 minutes. Deep fry them in enough oil until they are slightly golden brown in color. Drain excess oil in a paper towel and set it aside for later use. Making of puli kuzhambu: Soak tamarind in a cup of warm water and squeeze out the pulp, set aside the juice. Heat oil in a pan, add chopped onion, garlic and green chillies, saute until they are slightly brown. Followed by chopped tomato, saute until mushy. Now add turmeric powder, red chilli powder, coriander powder and a little salt, saute until raw smell of masala goes. Add tamarind juice along with 1 to 1 1/4 cup of water and required salt, bring it to boil and continue to cook for 10 minutes. Add coconut milk and cook for another 5 minutes or until you the desired consistency. Finally add fried vazhaipoo / banana flower and cook for few more minutes. Switch off the stove and garnish with coriander leaves. Heat a small pan, add 2 tsp of oil and season it with mustard seeds, methi seeds and curry leaves. Pour this seasoning over cooked puli kuzhambu, mix well and serve with hot rice. Notes: Please refer the previous post for “how to clean vazhaipoo” with video. You may increase or decrease the quantity of red chilli powder as per your spice level. You can clean the banana flower the day before preparation and refrigerate it to use for next day. Technorati Tags: Vazhaipoo kuzhambu,Banana flower curry,Vazhaipoo puli kuzhambu,saiva meen kuzhambu,ayira meen kuzhambu,puli kuzhambu,Vazhaipoo recipes,Banana flowers,vazhaipoo,plantain flowers,sidedish for rice,sidedish for idli and dosai,meen kuzhambu