Description

Saiva Meen Kuzhambu is a delicious vegetarian curry from South India that cleverly mimics the flavors and texture of a traditional fish curry using plant-based ingredients. This tangy and spicy gravy is a true comfort food, perfect for those seeking a savory and flavorful vegetarian option.

Ingredients

For the 'Fish' Substitute

• 2 medium Raw Banana (Vazhakkai) (peeled and cut into 1-inch thick rounds)
• 1/2 teaspoon Turmeric Powder
• Salt (to taste)
• 2-3 tablespoons Oil (for shallow frying)

For the Masala Base

• 3-4 tablespoons Sesame Oil (Gingelly Oil)
• 1 teaspoon Mustard Seeds
• 1/4 teaspoon Fenugreek Seeds (Methi)
• 2 sprigs Curry Leaves
• 10-12 Shallots (Small Onions) (finely chopped)
• 8-10 cloves Garlic (finely chopped)
• 2-3 Green Chillies (slit vertically, adjust to taste)
• 1 medium Tomato (finely chopped)
• A lemon-sized ball Tamarind (soaked in 1.5 - 2 cups of warm water and extract pulp)

For the Spice Powder Mix

• 1/2 teaspoon Turmeric Powder
• 1.5 tablespoons Kashmiri Chilli Powder (for color and mild heat)
• 2 tablespoons Coriander Powder
• 1 teaspoon Cumin Powder
• 1/4 teaspoon Fenugreek Powder

Other Ingredients

• Salt (to taste)
• Water (as needed for consistency)

Instructions

1. Prepare the 'Fish' Substitute: Peel the raw bananas and cut them into 1-inch thick rounds. In a bowl, toss the raw banana pieces with turmeric powder and a pinch of salt. Shallow fry them in 2-3 tablespoons of oil until they are lightly golden brown on both sides. This helps them hold their shape and mimics the texture of fish. Set aside.
2. Prepare the Tamarind Pulp: Soak the lemon-sized ball of tamarind in 1.5 - 2 cups of warm water for about 10-15 minutes. Squeeze and extract the pulp, discarding the fibrous residue. Keep the tamarind water aside.
3. Sauté the Aromatics: Heat the sesame oil in a heavy-bottomed pan or clay pot over medium heat. Add the mustard seeds and let them splutter. Add the fenugreek seeds and let them change color slightly (be careful not to burn them). Add the curry leaves, chopped shallots, garlic, and slit green chillies. Sauté until the shallots turn translucent and the raw smell of garlic disappears.
4. Add Tomatoes and Spices: Add the chopped tomato and cook until it softens and becomes mushy. Lower the heat and add the turmeric powder, Kashmiri chilli powder, coriander powder, cumin powder, and fenugreek powder. Sauté the spice powders for about a minute until fragrant, being careful not to burn them.
5. Introduce Tamarind Water: Pour in the prepared tamarind water. Mix well, ensuring there are no lumps. Add salt to taste.
6. Simmer the Kuzhambu: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the raw smell of tamarind disappears and the gravy thickens slightly. The oil will start to separate on the sides.
7. Add the 'Fish' Substitute: Gently add the shallow-fried raw banana pieces to the simmering kuzhambu. Stir gently to coat them with the gravy.
8. Final Simmer: Continue to simmer the kuzhambu for another 5-7 minutes, allowing the raw banana pieces to absorb the flavors of the gravy. Be careful not to overcook the raw bananas, as they can become too soft.
9. Rest and Serve: Turn off the heat and let the kuzhambu rest for 10-15 minutes before serving. This allows the flavors to meld beautifully. Serve hot.