Banana Flower Curry / Vazhaipoo Kulambu

Banana Flower Curry / Vazhaipoo Kulambu

Vazhaipoo / Banana Flower is an excellent source of fibre having it once in a while in food is very healthy. Apart from being rich in fiber, it helps a lot in the treatment of excessive bleeding during menstruation, it reduces the blood sugar level so it’s diabetic-friendly, also it helps to recover from anemia. The taste of this curry would be similiar to fish curry, so it is also known as vegetarian fish curry. Also check out my Banana Flower Stir-Fry / Vazhaipoo Poriyal. Let us move on to the recipe…

Banana Flower Curry / Vazhaipoo Kulambu

Banana Flower Curry / Vazhaipoo Kulambu

Ingredients:

  • Banana Flower – 1 no
  • Chili powder – 1 tsp
  • Coriander powder – 1 ½ tsp
  • Tamarind – a gooseberry size
  • Turmeric powder – ¾ tsp
  • Onion – 1 ½ no
  • Tomato – 1 no
  • Garlic cloves – 4 nos
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Fenugreek / Methi / Vendayam – ¼ tsp
  • Curry leaves – a sprig
  • Coconut – 3 tbsp
  • Cumin seeds – 1 tsp
  • Oil – 1 tbsp
  • Salt to taste

Preparation:

  • Clean and soak the plantain flower in buttermilk for 10 mins. Drain the buttermilk and keep the plantain flower aside.
  • Prepare Tamarind extract.
  • Peel and chop the onions and garlic into fine pieces. Roughly chop the tomatoes into medium pieces.
  • Grind the coconut pieces along with the cumin pieces by adding little water to a fine paste.
  • Pressure-cook the plantain flower along with ¼ tsp of turmeric powder and salt for three whistles.
  • Heat oil in a kadai, add mustard, fenugreek, split black gram and curry leaves. Wait until they crackle.
  • Add in the onions and garlic, cook until they become transparent.
  • Add in the tomatoes and cook till they become mushy.
  • Add in all the spice powders and cook by sprinkling little water, until the raw smell goes off.
  • Pour in the ground coconut masala and the tamarind extract, cook until the raw smell goes off.
  • Pour in the boiled plantain flower along with the water, cover and cook for few mins or until curry thickens and the oil floats to the top of the curry.

Serve hot with steamed rice

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