Vazhaipoo Kuzhambu| Vazhaipoo Puli Kuzhambu

Saiva Meen Kuzhambu| Vazhaipoo Meen Kuzhambu is a vegetarian curry which is similar to the fish curry which is prepared in the same manner as that of fish curry. The curry looks and tastes similar in a way except that, the fish is excluded from the preparation. I have already shared Vazhaipoo Vadai recipe in my blog.

Vazhaipoo has many health benefits, treats infections and prevents the growth of pathogenic bacteria. The antioxidants present in banana flower prevents premature aging and cancer. Reduces the menstural and and excessive bleeding during mensturation in women. Manages diabetes and anemia. It is a rich source of vitamins and minerals. As it is a rich source of magnesium it acts as an antidepressant; boosts the mood and reduces anxiety. Boosts the milk supply in nursing mothers.

INGREDIENTS: 
Vazhaipoo- 3 hands(3 set of blossom)
To marinate: (optional)
Gram flour/ Chickpea flour/ Kadalai maavu- 2 tablespoon
Rice flour/ corn flour- 1 tablespoon
Red chilli powder- 1 teaspoon
Asafetida- pinch
Salt- to taste
Oil- 4-5 tablespoon

For the gravy:
Mustard seeds- 1/2 teaspoon
Fenugreek seeds- 1/2 teaspoo
Jeera- 1/2 teaspoon
Pearl/small onion, chopped- 10 nos
Garlic, cut- 5 cloves
Tomato, chopped- 2 small
Tamarind- small gooseberry size
Turmeric powder- 1/4 teaspoon
Red chilli powder- 1 teaspoon
Coriander powder- 1 and 1/2 teaspoon
Coconut milk/paste- 2 tablespoon(optional)
Salt- to taste

PROCEDURE:

• You could make this curry in two ways one is marinate the flower and deep frying or shallow frying while then making a gravy and adding the flowers.
• Another simple method is same like puli or normal kara kuzhambu. You have to add the flower once the mustard, fenugreek and jeera get fried. Add the flower; saute in oil for few seconds and add the onion garlic while following the same procedure given below.
• This time I made the curry using the first method.
• Clean the banana blossom by removing the hard pistil and the scale which wont cook fast.
• Marinate the flowers with Gram flour, rice flour, chilli powder, asafetida and salt. Mix the dry ingredients with banana flower and then drizzle little water to reach up to pakora consistency. You could make a bajji batter and dip the flowers while deep frying them.

• Heat oil in a pan and fry the flowers till they are slightly crispy on outside.
• Drain the oil and set aside.

• I have used the same oil which i have used to fry the flowers. Splutter the mustard seeds, fenugreek seeds, jeera once the mustard seed pops and the fenugreek seeds turns golden add the chopped onion; cut garlic cloves and cook in that oil for thirty seconds. Then add the tomatoes and cook till mushy.

• Soak the tamarind in a cup of water and extract the juice; add on the gravy. Now add the masala powders turmeric, chilli powder, corinader powder and salt mix well; cook for thirty seconds. Now add two cups of water and close with a lid while cooking for a minute to make a nice gravy.

• Add the banana flower and allow to cook for thirty seconds.

• Now add little coconut milk or coconut paste if desired and allow to boil once; switch off the flame.

• Note: If you batter fry the flower, add more water to the gravy as the gram flour soak and thickens the gravy
• Adding coconut is optional use very minimum amount else the curry gets a sweet taste from the coconut.
• Adjust the spice level according to you taste.