Tag Archives: South indian chutney recipe

Vazhaipoo Thuvaiyal / Banana Flower (Banana Blossom Chutney)

Vazhaipoo Thuvaiyal / Banana Flower (Banana Blossom Chutney)

I have prepared Banana Flower Vada/Fritters, Poriyal/Stir-fry, Kulambu/Curry, but this thought of preparing something different and as a result here comes my Vazhaipoo Thuvaiyal / Banana Flower Chutney.

Banana flower chutney/thuvaiyal goes out well with Idly, Dosa, Curd rice or any Variety rice. Also this stays fresh for 2 days after preparation in room temperature and fresh for more than 2 weeks’ time when refrigerated. But never use a wet spoon and hands to the thuvaiyal, it would get spoiled.

Vazhaipoo Thuvaiyal / Banana Flower Chutney

Vazhaipoo Thuvaiyal / Banana Flower Chutney

Banana flower/Vazhaipoo is packed with loads of health benefits, but takes time to clean when you follow few tricks, you can make it easy. But when compared with the health benefits, it’s worth cleaning.

Health Benefits: It reduces pain and bleeding during menstruation. It reduces the blood sugar level and increases the hemoglobin content. Reduces anxiety and helps nursing mother. Let me share the recipe…

Ingredients:

  • Vazhaipoo/Banana flower – 1 no (medium sized)
  • White lentil / Urad dal / Ulundam paruppu – 3 tbsp
  • Tamarind – a small gooseberry size or Tamarind pulp – 1 tsp
  • Dry red chillies – 7 nos
  • Garlic – 5 cloves
  • Ginger – 1” inch stick (1 no)
  • Mustard seeds – ½ tsp
  • Split Black gram – 1 tsp
  • Curry leaves – 2 sprigs
  • Sesame oil / Gingelly oil – 5 tbsp
  • Salt to taste

Preparation:

  • Clean the Vazhaipoo/Banana flower and soak it in water for few mins (to avoid decolorisation).
  • Pressure-cook for 2 whistles or boil banana flower in water with little salt.
  • Drain the water, keep it aside. You can use this water while grinding this Banana flower.
  • Heat a tawa, dry roast white lentil/urad dal/ulundam paruppu, tamarind, dry red chillies, ginger, and garlic until the white lentil turn golden brown.
  • Add the pressure-cooked/boiled Vazhaipoo/banana flower and fry until they get dry.
  • Remove it from fire, transfer it to a plate and Grind them to a fine paste by adding little water (leftover while boiling the banana flower).
  • Heat oil in a kadai, add mustard seeds, split black gram, curry leaves and wait until they crackle.
  • Pour the ground banana flower paste, followed by salt and cook in medium flame by stirring it once in every minute.
  • Cook for 8 to 10 mins or until the oil starts floating on the top and the color of the thuvaiyal starts turning little dark in color.
  • Transfer to a bowl, leave it open until it comes to room temperature and then cover with the lid.

Note: Stays fresh for 2 days in room temperature and 2 weeks when refrigerated.

Mango Chutney

Mango Chutney

Mango chutney is one of my favorite chutney with mild sweet, spicy and a bit of tanginess in it. This chutney goes out well with any Indian flat breads, pulav, and can be used in sandwich. Let us move on to the recipe…

For other chutney recipes, click here.

Ingredients:

  • Ripe Mangoes – 3 nos
  • Chili powder – 1 ¼ tsp
  • Garam Masala – 1 tsp
  • Cinnamon – 1 “inch stick – 1 no
  • Cloves – 2 nos
  • Tamarind – a grape size
  • Sugar – 4 tsp
  • Mustard seeds – ¼ tsp
  • Split Black gram – ¼ tsp
  • Curry leaves – a sprig
  • Asafoetida – ¼ tsp
  • Salt to taste
  • Oil – 3 tsp

Preparation:

  • Peel and roughly chop the mangoes.
  • Heat a cup of water in a kadai, add in the chopped mangoes when it begins to boil.
  • Take a white cloth, add in the chili powder, garam masala, cinnamon, cloves and tamarind to it and tie it all together.
  • Gently drop the cloth to the mangoes, cover and cook for 7 to 10 mins.
  • Remove the lid, take out the cloth, and mash the mangoes with a spoon.
  • Sprinkle salt, add in the sugar, mix well and cook until the mangoes thicken.
  • Heat oil in a kadai, add in the mustard seeds, split black gram and curry leaves, wait until they crackle.
  • Sprinkle the asafoetida, give a stir and pour it to the mango chutney.

Serve hot.

Kara Chutney / Spicy Chutney

Kara Chutney / Spicy Chutney

After a long time, a chutney into my chutney list – “KARA CHUTNEY”. I had this chutney once in a restaurant and wanted to have it at home, so I have accompanied this kara chutney with Adai / Lentil crepes.

Kara chutney is prepared with onions, tomatoes and red chilies. It goes out well with idli, dosa, adai and so on. Let us move on to the recipe…

Kara Chutney

Kara Chutney

Ingredients:

  • Onions – 4 nos
  • Tomatoes – 2 nos
  • Red chilies – 9 nos
  • Garlic cloves – 5 nos
  • Tamarind – a shallot size
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Curry leaves – two strands

Preparation:

  • Peel and roughly chop the onions and tomatoes.
  • Take onions, tomatoes, garlic, tamarind and red chilies together in a blender. Blend them to a fine paste by adding little water.
  • Heat oil in a kadai, add in the mustard seeds, split black gram and curry leaves. Wait until they crackle.
  • Pour in the finely grounded paste and stir them once in every five mins.
  • Continue until they turn to dark red in colour or until the raw smell goes off and the oil separates.

Serve hot.

Note: Kara chutney stays fresh for 24 hr in room temperature and stays fresh for 2 days when refrigerated.