One more banana flower recipe following the
other banana flower recipes I have shortly before. People will not be able to
feel the bitterness of the banana flower and will only feel the kara kuzhambu
taste. This recipe is a tip from my friend and neighbor Ramya in my native
place.
Ingredients:
Banana Flower Florets
|
20
|
Tamarind
|
Gooseberry size
|
Tomato Puree
|
2 tbsp
|
Turmeric Powder
|
½ tsp
|
Red Chilli Powder (Recipe HERE)
|
1 tsp
|
Coriander Powder (Recipe HERE)
|
1 tbsp
|
Salt
|
As Required
|
Thick coconut Milk
|
½ cup
|
Oil
|
1 tbsp
|
To Temper:
|
|
Oil
|
2 tsp
|
Mustard Seeds
|
½ tsp
|
Curry Leaves
|
1 spring
|
Small Onion
|
10
|
Garlic Pods
|
5
|
Procedure:
1. Add tamarind in ½ cup of warm water for 15
mins. Then extract the juice from it. Keep it aside.
2. Extract the coconut milk from the ½ cup of
the grated coconut. Keep it aside.
3. Heat 1 tbsp of oil in a pan, add cleaned
banana flower florets. Fry them well till they turn into brown in color. Switch
off the flame. Transfer the florets into plate and keep it aside.
4. Heat 2 tsp of oil in a same pan, add mustard
seeds and wait for popping.
5. Add curry leaves and sauté for few seconds.
6. Add chopped onion and garlic. Sauté till
they become translucent.
7. Add tomato puree and sauté till the raw
smell goes off.
8. Add tamarind juice (from 1), fried florets (from
3), red chilli powder, turmeric powder, coriander powder and salt. Mix them
well. Close the lid of the pan and cook till the raw smell of the tamarind goes
off and the gravy becomes thick.
9. Now add the coconut milk (from 2) and mix
them well. Cook for 2-3 mins.
Yummy and tasty Banana Flower kuzhambu /
Vazhaipoo Kuzhambu is ready!
Note:
1.
Adjust the red chilli level according to your taste.
2.
Add ½ big onions instead of small onion.
1 comments:
This looks real yummy & tasty. I hope you will also like my blog indiafoodtraveling.com
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