Name: Vazhaipoo Kuzhambu Recipe
Total time: 45 min
Yield: 3
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Vazhaipoo Kuzhambu Recipe

Chitra

Crawler

Indian

Vegetarian

Vazhaipoo/banana flower no

Big onion no or 2

Green chilli no

Red chilli powder 1

Coriander powder

Jeera powder

Coconut milk

Cooking Oil

Wash the whole banana flower. Grease your hands with oil or wear gloves to prevent blackening of hands. Take some curd diluted in a cup of water. Spread a newspaper on the floor or table. Peel the outer layers of banana flower. Remove the flower and keep it immersed till u use. If u are not cooking immediately, no need to clean it. Just keep the flower immersed in buttermilk in the refrigerator and u can clean it whenever u find time. It stays fresh.

step 1

When u keep on peeling the layers, the color of the purple cover will change to a pale white and the flowers will become more tender as you reach the inner part. Collect these tender flowers and keep peeling the layers till whole blossom becomes small enough to hold in ur palm.

step 2

Slit the blossom vertically into two. Keep the tender flowers immersed in a bowl of buttermilk till u use. No need to chop them. Mix the coconut milk powder in 3/4 cup of water & make a thick milk. Or grate 3/4 cup of coconut and take the extract adding 3/4 cup of warm water. Set aside.

step 3

In a pressure cooker base, heat oil and splutter cumin seeds. Add chopped big onions, curry leaves and slitted green chillies. Saute till onion turns transparent.

step 4

Now add all the powders mentioned above and mix well. Lastly add the coconut milk with 1/2 cup of water. When it comes to roll boil, add the tender flowers immersed in buttermilk.

step 5

Add the required salt and check for spiciness & taste. Pressure cook it in low flame for one whistle. Switch off & after the steam is released, open the cooker. U will see the layer of oil floating on top. Mix well. If the gravy is very watery and very thicn, add little rice flour diluted in water, add to the kuzhambu and allow it to boil till it thickens.

step 6

Transfer to a serving bowl and add some lemon juice if its more spicy.

step 7

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