Vazhaipoo kara kuzhambu - Whenever I go outside for the lunch I always prefer kara kuzhambu and curd if it happens to be south Indian. Many hotels serve it in the name of vathal kuzhambu in their south Indian lunch menu, I'm using vazhaipoo or banana flower to make this gravy. Anything can be used in the place of banana flower, the most popular one is using shallots. I've come across the neem flower kara kuzhambu recipe, wherein neem flowers sauteed in ghee are added finally to the gravy. Any vegetable or legumes or vathals can be used for making kara kuzhambu.To the recipe now,
What you need:
Vegetables:
Banana flower: Prep it by removing the inner centre pistil or the vein. Remove the calyx which covers half of the floret. Chop the florets and put them in the buttermilk or in the water until use to avoid oxidation.
Onion: Bellary onion and shallots are used.
Fresh coconut is used. Desiccated coconut can also be used. Soak desiccated coconut in hot water 15 minutes prior to usage.
Souring Agents:
Tomatoes: Country variety suits the best.\
Tamarind extract is used. Soak a lemon sized tamarind in a tumbler of hot water for 15 minutes. Squeeze and extract thick juice. Discard the pulp.
Spices: Green chillies, red chillies, garlic are used.
Spice powders: Hing, Turmeric powder, red chilli powder, sambar powder, coriander powder, salt are used.
Seeds: Mustard, fennel, methi are used.
Oils and fats: Sesame oil suits the best.
Vadagam is used.
Herbs: Curry leaves are used.
Variations:
- Konda kadalai Kara kuzhambu: Take 2 big tomatoes instead of one. Grind along with other ingredients.
- A tsp of poppy seeds can be added to the ingredients for grinding.
Equipments used: Kadai/saucepan, blender, frying pan.
Recipe:
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| Vazhaipoo kara kuzhambu |
Tangy and spicy banana flower gravy.
Total time taken: 30 minutes
No. of servings: 4
1 tsp - 10 ml
Ingredients with measurements:
Banana flower - 3 handfuls
Onion - 1(medium-sized)
Tamarind - a lemon sized
Garlic - 1 pod whole
Spice powders:
Turmeric powder - 1/2 tsp
Coriander powder - 1tsp
Sambar powder - 2tsp
Red chilli powder - 1/2 tsp
Hing - 1/4 tsp
To saute and grind:
Oil - 1tbsp
Shallots - a handful(deskinned)
Tomato - 1(medium-sized)
Coconut - 2 tbsp
Fennel seeds - 1/2 tsp
Water - for cooking and adjusting consistency.
Tempering:
Oil - 3 tbsp
Mustard seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Vadagam - 1 tsp
Green chillies - 2
Red chilli - 2
Curry leaves - 1 sprig.
Directions:
1. Heat oil in a Kadai. Add the ingredients given under 'Tempering' one by one.
2. Chop the Bellary onion lengthwise. De-skin the garlic.
3. Saute onion and garlic till golden.
4. Add and Saute the banana flower and cook till soft by adding a cup of water.
5. Add tamarind extract and spice powders.
6. Heat oil in a frying pan, add shallots and tomatoes. Saute till tomatoes become soft.
7. Add fennel seeds and coconut and toss.
8. Transfer the contents of the frying pan to a bowl. Allow to cool and grind smooth.
9. Add the paste to the gravy and cook till the oil separates or if cooking in a pressure pan cook till 1 whistle.
10. Garnish with coriander leaves.
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