Description

Vazhaipoo Kuzhambu is a unique and flavorful South Indian curry featuring the delicate banana flower. This dish offers a delightful texture and a subtly bitter taste, balanced by tangy tamarind and aromatic spices. It's a popular vegetarian alternative to fish curry.

Ingredients

For Cleaning Vazhaipoo

• 1 medium Vazhaipoo (Banana Flower)
• 1 teaspoon Sesame Oil
• 1/4 teaspoon Turmeric Powder

For the Curry Base

• 3-4 tablespoons Sesame Oil
• 1 teaspoon Mustard Seeds
• 1/2 teaspoon Fenugreek Seeds
• 1/2 teaspoon Cumin Seeds
• 1 sprig Curry Leaves
• 10-12 Small Onions (Shallots) (finely chopped)
• 5-6 Garlic Cloves (crushed or finely chopped)
• 2-3 Green Chilies (slit lengthwise, adjust to taste)
• 2 medium Tomatoes (finely chopped)
• small lemon sized ball Tamarind (soaked in 1.5 cups hot water and extract pulp)
• Salt (to taste)
• 1/2 - 1 cup Water (as needed for consistency)

For the Spice Powder

• 1/4 teaspoon Turmeric Powder
• 1-2 teaspoons Red Chili Powder (adjust to taste)
• 2 teaspoons Coriander Powder
• 1/2 teaspoon Cumin Powder
• 1/4 teaspoon Fenugreek Powder

For Grinding (Optional but Recommended)

• 2 tablespoons Grated Coconut (fresh or desiccated)
• 1/2 teaspoon Fennel Seeds

Instructions

1. Start by cleaning the vazhaipoo. Remove the outer purplish-red bracts until you reach the lighter colored ones. Inside each bract, you'll find florets. Separate the florets and remove the hard, plastic-like covering (stamen) and the small, translucent pistil from the center of each floret. Discard these.
2. Chop the cleaned florets finely. Immediately immerse the chopped vazhaipoo in buttermilk or water mixed with turmeric powder and a few drops of sesame oil to prevent discoloration and reduce bitterness. Let it soak for about 15-20 minutes.
3. Drain the soaked vazhaipoo and rinse it under running water. Set aside.
4. Heat sesame oil in a pan or pot over medium heat. Add mustard seeds, fenugreek seeds, and cumin seeds. Let them splutter.
5. Add curry leaves, chopped small onions, and crushed garlic. Sauté until the onions turn golden brown.
6. Add slit green chilies and chopped tomatoes. Cook until the tomatoes are soft and mushy.
7. Add turmeric powder, red chili powder, coriander powder, cumin powder, and fenugreek powder. Sauté for a minute until the raw smell of the spices disappears.
8. Add the drained vazhaipoo to the pan and mix well with the spice mixture. Cook for 5-7 minutes, stirring occasionally.
9. Pour in the extracted tamarind pulp and add salt to taste. Bring the mixture to a boil.
10. If using, grind the grated coconut and fennel seeds with a little water to a smooth paste. Add this paste to the kuzhambu and mix well.
11. Add water as needed to adjust the consistency of the kuzhambu. It should be a medium-thick gravy.
12. Cover and simmer the kuzhambu on low heat for 15-20 minutes, allowing the flavors to meld and the vazhaipoo to cook thoroughly. The oil should separate and float on top.
13. Taste and adjust salt and tanginess if needed.
14. Serve hot with steamed rice or other accompaniments.