A flavorful, tangy South indian gravy made with banana flower
Vazhaipoo Kuzhambu is a conventional South indian dish wherein the nutritious banana flower (vazhaipoo) is cooked in a tangy, highly spiced tamarind-based gravy. This wholesome curry is rich in fiber and antioxidants, making it a healthful addition in your meal. The aggregate of banana flower’s slight flavor with the strong spices of kuzhambu results in a delicious and comforting dish excellent enjoyed with steamed rice.
substances:
1 medium banana flower (vazhaipoo), wiped clean and chopped
1 lemon-sized tamarind ball, soaked in warm water
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1/four teaspoon asafoetida (hing)
2 dried purple chilies
1 onion, finely chopped
2 tomatoes, chopped
2 teaspoons sambar powder or kuzhambu masala
1 teaspoon purple chili powder
Salt to flavor
sparkling coriander leaves for garnish
instructions:
put together banana Flower:
cast off tough outer layers and finely chop the banana flower. Soak in buttermilk or water with a little turmeric to keep away from discoloration. Rinse properly.
Extract tamarind Juice:
Squeeze the soaked tamarind to extract juice and discard the pulp. Set aside.
prepare dinner banana Flower:
In a pan, upload the chopped banana flower with a little water and cook till soft (about 10-12 mins). Drain excess water.
Make Tempering:
heat oil in a pan. upload mustard seeds, fenugreek seeds, dried purple chilies, and asafoetida. while mustard seeds splutter, add chopped onions and sauté until golden.
upload Tomatoes and Spices:
upload tomatoes, sambar powder, purple chili powder, and salt. cook until tomatoes soften.
upload tamarind Juice and banana Flower:
Pour tamarind juice into the pan, bring to a boil, then add cooked banana flower. Simmer for 10-15 mins to mixture flavors.
Garnish and Serve:
Garnish with sparkling coriander leaves. Serve hot with steamed rice.
Vazhaipoo Kuzhambu is a healthy, tangy pleasure that celebrates the goodness of banana flower in every chew!
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