sujitha easy cooking

How to make Vazhaipoo Kuzhambu/Banana flower Curry

By sujithaeasycooking

South Indian Veg CurryVeg recipes
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Vazhaipoo Kuzhambu, Healthy South Indian curry exactly this curry is similar to Fish curry of the spicy tangy curry, and best to have with the rich to fill the tummy like any thing. South Indian delicacies will always use fresh coconut, here this curry was blend with coconut milk, that brings the rich creamy gravy.
Banana flower is a common vegetable before my marriage, mom’s Vazaipoo kootu and Vazaipoo Thoran are the best which I longing to have. Banana flower is meant to be a healthy vegetable, banana tree is really a God’s Gift to this earth, all the parts of banana tree c an be  consumed to be a useful one, from fruit to stem. Even the outer stem is used for so may things, nowadays eco friendly banana stem plates and bowls are used instead of paper plate and paper cups.

Table Of Contents

  1. Step by step picture instruction for Vazhaipoo Kuzhambu recipe
  2. PIN

Step by step picture instruction for Vazhaipoo Kuzhambu recipe

 Method

1. Clean the Banana Flower,just dip your hands in the buttermilk ,  remove the Pink Petal, You’ll find a bunch of flowers in it.  Find the stamen and thin layered sheet, as shown in picture. Remove both of them, These stamen will not cook properly, so it may create difficult in digestion, and the thin layered sheet is a waste part.

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 2. Here I have showed the bunch of cleaned flowers, repeat the same for all the layers, in the layer you’ll find a white bud that’s the tastiest part of banana flower.. here i missed to show,  I have kept my grated coconuts in refrigerator, so I dropped them in a bowl of warm water, soak the cleaned banana flower in buttermilk for 20- 30 mins, Chop the onion, garlic, Tomatoes, Soak the tamarind.
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 3. Now take the Coconut and grind it to a smooth paste by adding few drops of warm water. Strain the Thick coconut milk in a strainer to remove any excess residual.
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 4. Here is the thick coconut milk, Heat a pressure pan with gingelly oil, Splutter the Mustard, Methi seeds/Fenugreek/Venthayam, Jeera and urad dhal..
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  5. Add in the hing/Perrungayam, Saute the onion, garlic, Curry Leaves for few minutes.
 6. Add in the Tomatoes and cook till they turn mushy, Add in all the spice powders{Chillie powder, Coriander powder, turmeric powder, Sambar powder}.
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  7. Fry for few mins in medium flame to remove the raw small of masala, Now squeeze the banana flower out from the buttermilk and add it to the pressure pan.
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  8. Mix them well and allow to cook for 3-4 mins, Add in the Tamarind water.
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 9. Bring the mix to boil, Now add in the Coconut milk and mix well.
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 10. Check for salt and spice in this  level, cover the pressure pan and cook this for 2-3 whistles. wait till the pressure release and Serve with hot steamed rice..
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