Vazhaipoo Kuzhambu Recipe | Banana Flower Curry | Startup Cooking

 VAZHAIPOO KUZHAMBU | BANANA FLOWER CURRY | STARTUP COOKING

Vazhaipoo Kuzhambu or Banana flower curry also popularly called as Saiva Meen Kuzhambu (vegetarian fish curry) in Chettinad Cuisine. I had seen this recipe on a cookery show and here is the recipe. 

Every part of the banana plant is useful - the stem, leaves, flower and fruit. Here comes the banana flower is a wonder vegetable with tons of health benefits and when cooked the right way, tastes delicious.  It improves breast milk supply for lactating women. It solves menstrual problem, promotes weight loss and protect the uterus. It consists of various vitamins and minerals. It promotes digestion and also rich in fibre. 

The most difficult part of this recipe is cleaning the flower. Grease your fingers with little oil and remove the florets separately. As you are cleaning, soak the florets in butter milk or else it will become dark in color. If not cleaned properly, the whole recipe will turn bitter. 

This curry tastes little spicy and tastes like Ayirai meen kuzhambu. Tastes so different when compared to the regular kuzhambu varieties. Goes well with hot steamed rice and appalam. Follow my step-by-step photo recipe to prepare Vazhaipoo Kuzhambu. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

RECIPE FOR VAZHAIPOO KUZHAMBU

Coarse       : Lunch, Curry

Cuisine      : South India

Author       : Jayashree Karthik

Prep Time  : 30 min

Cook Time : 15 min

Total Time : 45 min

INGREDIENTS

• 1.5  cup banana flower

• 1 cup butter milk

• 1 tbsp oil

• 1/2 tsp mustard seeds

• 1/2 tsp cumin seeds

• 1 spring curry leaves

• 1 green chili - slit

• 1 onion  - finely chopped

• 1 cup coconut milk

• 1/4 tsp turmeric powder

• 1 tsp red chilli powder

• 1/2 tsp coriander powder

• 1 tsp cumin powder

• salt to taste

PROCEDURE

• grease hands with little oil before start cleaning the banana flower

• after cleaning, chop the flowers

• immerse the chopped banana flower in butter milk until use

• heat oil in a pressure cooker, add mustard seeds and cumin seeds, splutter the seeds

• add springful of curry leaves and slitted green chili, saute well

• add finely chopped onion

• saute well till onion turn transparent

• add turmeric powder, chilli powder, coriander powder and cumin powder

• saute well

• add coconut milk with half cup of water

• when it comes to boil, add soaked banana flowers

• add salt and mix well

• pressure cook for 1-2 whistle

• switch off the flame 

• once the pressure is released,  open the cooker, you will see the Layer of oil floating on top

• mix well

• if the curry is watery, add 1 tsp rice flour, mix well and continue to boil till it thickens

• transfer to a serving bowl

• serve with hot steamed rice

NOTE 

1. if the curry is more spicy, add 1-2 tsp lemon juice
2. if the curry is watery, add 1 tsp rice flour, allow to boil till it thickens
3. tastes great with steamed rice and a tsp of ghee

VAZHAIPOO KUZHAMBU with Step - By - Step Photo Recipe

take 1.5 cup cleaned banana flower

immerse the banana flower in butter milk

heat oil in pressure cooker

add mustard seeds and cumin seeds, splutter the seeds

add curry leaves and green chilli

add finely chopped onion

saute well

add turmeric powder, red chilli powder, coriander powder and cumin powder

add coconut milk

add soaked banana flowers

add salt

mix well and pressure cook for 1-2 whistle

the curry looks like this 👇🏽

transfer to serving bowl, Banana Flower Curry ready