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Vazhaipoo Kuzhambu Recipe - Valaipoo Puli Kulambu Recipe - Banana flower Kulambu recipe - Plantain Flower Recipes - Vazhaipoo Recipes

I love to try different puli kulambu recipes. It is a  every other week esp for a weekend meal. After Pakora, I was left with handful of Valaipoo and was not sure what to do. It is good enough only for kulambu or sambar. I never heard about sambar before so wated to try kulambu. I thought that masala, tamarind paste would make great combination with Valaipoo. As expected, it came out pretty good. Even if you are not a big fan of Plantain Flower you should try. This is perfect for both steamed white or brown rice. So do try out this recipe with Plantain flower / Valaipoo / Bhale Hoova / Arati Poovu..  
Ingredients

Plantain flower - 1/2 small size (remove the flower. Check here for how to take Flower )
Tamarind water - 1 cup (thick plup)
small Onion / Shallots - 5
Gingerly oil - 3 teaspoon
Jaggery - 1 teaspoon

For Tempering

Mustard seeds - 1/2 teaspoon
Fenugreek seesd - few (8-10)
Cumin seeds - 1/2 teaspoon
urad dhal - 1 teaspoon
Curry leaves - 20

To make masala

Coconut - 1/2 cup
Coriander seeds - 1 teaspoon
Red chillies - 3-5 (adjust to your spice level)
Small onion / Shallots - 5
Garlic - 5 pods
Oil - 2 teaspoon
Tomatoes - 1 (chopped roughly)


Method:

Heat pan and fry coconut till light brown color. Keep it aside
Heat oil in the pan and add Coriander seeds, Red chillies and fry in medium flame till nice aroma released (about 2-3 mins.). Add onion and garlic and fry till slight brown color. Add tomatoes, salt for gravy and fry till mushy. Remove it from fire and let it cool down.
Grind to smooth paste. Heat pan and add 2 teaspoon of oil. Add mustard seeds. when it pops add rest of ingredients under To temper section fry till dhals are brown in color.
Add tamarind water and plantain flower. Let it cook. Add grinded paste and required water (I have added about 2 cups) and required salt let it boil at least 15 mins in low flame or till it reaches desired consistency. 
Add jaggery. Boil for another min. Heat reminder of oil and pour it on top.

Switch it off and serve hot. This can last in fridge for 5-7 days
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4 comments:

  1. So yumm... Love this idea.. Will definitely try!!

    ReplyDelete
  2. When I come to Singapore, I'll remember this, Sunday afternoon lunch at Veena's, the whole spread with vatha kuzhambu, kootu and vathal, yumm..

    ReplyDelete
  3. I totally love the color of the gravy... looks amazing...

    ReplyDelete

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