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.
![Vazhaipoo puli kuzhambu /saiva meen kuzhambu Vazhaipoo puli kuzhambu /saiva meen kuzhambu](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5edvInAYSf9dwYjIJc7jHo9IEntC7qHlXOPUmiJvFKudXiW5dC0sT-FEUbUKcp2CJJckQpDNOH9KI-P_8R7z76BR1Adyk7mik2r7ecOli_cjqsh2bQACnPzin5gpMsrLfLH4MgyVJ8xM//?imgmax=800)
Ingredients:
Serves 4 to 5
For deep frying vazhaipoo:
![Vazhaipoo puli kuzhambu /saiva meen kuzhambu Vazhaipoo puli kuzhambu /saiva meen kuzhambu](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvfUh0YXowJNIA1V53SDbN8E3_Yz25AVm5X7ELcvJpxvyHiGEC9pk5JTv5HmpzNr9mnKuaWdEKrK2pe3OlmqjYPdQBUL4wD07UDHyU5QAvjd4QTFBjhZiqdjS4NmA6gfF9m_PbjTPLOIw//?imgmax=800)
Preparation method:
Making of banana flower / vazhaipoo fry:
![Vazhaipoo puli kuzhambu /saiva meen kuzhambu Vazhaipoo puli kuzhambu /saiva meen kuzhambu](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1swZdXFrtEpQyzdcB7j9pYKIshYYzSxLA1zcLwIy6AIca4NpKc4OgoEYjV7rZfLl00ZwxQTJUDrbOm3qm0rqPGyGUxv9y6THzbs_D2xGgTLEJvQFM81h_TvkfZnblGgnQpWMFSEYZTGE//?imgmax=800)
![Vazhaipoo puli kuzhambu /saiva meen kuzhambu Vazhaipoo puli kuzhambu /saiva meen kuzhambu](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8SQo7ia_ARGlZsSxWPuWJ3WTSpJUFReUMNo2IfaDNgluUqR2kqmb5Po0HPzUIgrGMLiXlm2PwlmeYl5ET4GR8QH-jz5gSd5-NvVtLSIBGEjkImrxlT4YTLDESomCVEqN7vAKm3Cj3AAM//?imgmax=800)
Making of puli kuzhambu:
![vazhaipoo kuzhambu Vazhaipoo kuzhambu](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGgYi_MRKeQ3T5PdK_qRXsu2LKbC5T5HklD8SXeOdyqUpNlfoeQfP4WaYhmk-KYF5ISvdd5LAVFkRSUhqkjNzRaXgyMdg0KSwhRjP0CbSUnpECY_p6xgxAge3h5bFJEq1MoW3wo6GkVyQ//?imgmax=800)
![Vazhaipoo puli kuzhambu /saiva meen kuzhambu Vazhaipoo puli kuzhambu /saiva meen kuzhambu](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSNjdGE5c0Oy6F_ecePFy6CeAhTJpapcXlwYRwZSIaSIaI0KfkNUx7OpAGJ5xNrMlaaYjNmQ5yBnw7nMhY0RO1pxKAPv2a4LOM-VNCHOI9QiUE_EBqZNjjEydARyj7bgmjy-vLDF5m-qI//?imgmax=800)
Notes:
![Vazhaipoo puli kuzhambu /saiva meen kuzhambu Vazhaipoo puli kuzhambu /saiva meen kuzhambu](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3vMvBqiS-pBEZBz0zZjmbgRQ6chwSKyv2sx7B4a8J9C048nLnPvNW6OfFhM3mB_XXwkrqQNXDBBZTGrn_L4DoO-lwQwXTHEfBOqfeRzI8tpz8lczrjts1SowBZuxy3vDMxDQA-mVhusU//?imgmax=800)
![Vazhaipoo puli kuzhambu /saiva meen kuzhambu Vazhaipoo puli kuzhambu /saiva meen kuzhambu](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy2L1TXr2oPcpRreCAO8cCFV5s3DzRn73FC80ywYBkYt3KbuTasFl7vzDE3t36g5utCTb5gSxSH9cqhbUz6BiMpQzBBO8OXVqD1vpxporl7NSqSx_QzXu9UoC1jRZA84YojyWCBfHPrz0//?imgmax=800)
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
- 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
- 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.
No comments:
Post a Comment
Thanks for leaving your comments.