Hello everyone... Vazhaipoo kuzhambu is one of the healthiest curry. Vazhaipoo is an excellent source of fiber. It's so yummy and one of my favorite... Its a source of healthy nutrients that can be included in your diet. Vazhaipoo kuzhambu is a vegetarian version of ayira meen kuzhambu.
The toughest part in vazhaipoo kuzhambu is to clean the vazhaipoo. It's a big process and takes about 30-45 minutes. Other than that, vazhaipoo kuzhambu is an easy and simple recipe.
Vazhaipoo Kuzhambu can be served with white rice, dosa or Idli.
Procedure
1. Grind red chili, cumin seeds, onion and coconut into a smooth paste.
2. Soak tamarind in hot water and extract tamarind water.
3. Heat cooker with oil. Add mustard seeds. When mustard seeds sputters, add urad dal and onion.
4. When onions are soft, add ground masala, asafoetida and banana flower. Sauté for 2 minutes.
5. Add tamarind extract and salt.
6. When the curry starts to boil, check for spices and salt.
7. Close the cooker. After a whistle, reduce the flame for one minute and switch off.
8. When pressure goes off, open the cooker, Vazhaipoo kuzhambu is ready and serve it hot..
The toughest part in vazhaipoo kuzhambu is to clean the vazhaipoo. It's a big process and takes about 30-45 minutes. Other than that, vazhaipoo kuzhambu is an easy and simple recipe.
Vazhaipoo Kuzhambu can be served with white rice, dosa or Idli.
Cleaning Vazhaipoo
1. Peal the petals. Discard if the florets are black in the first petal.
2. From the next petals, even if the florets are black(mostly florets will be pink or white), open it and check for white sticks. Discard the black head stick and start collecting the white sticks from all the florets. Continue this in every petal.(Pictures in clockwise)
3. When the florets are small and white, and not able to open, collect it as whole.
4. When the banana flower becomes too small and not able to peel the petal, just cut it into 2 to 4 pieces.
5. Soak the cleaned florets in buttermilk.
6. Wash florets with buttermilk and use in your recipe.
7. If you are not going to use immediately, let it soak in buttermilk. Keep refrigerated. Wash the florets and use in your recipe within 24 hours.
Prep time: 10 mins Cook time: 20 mins Serves: 3-4
Ingredients
- 1&1/2 cup Vazhaipoo
- 10 Pearl Onions (Finely chopped)
- 1/2 tsp mustard
- 1/2 tsp Urad dal
- 2 tbsp Tamarind
- A pinch of Asafoetida
- Salt to taste
- 1 tbsp Sesame Oil
- 4-5 Red chili
- 2 tsp Cumin seeds
- 3-4 Pearl Onions
- 1 tbsp Coconut (Optional)
Procedure
1. Grind red chili, cumin seeds, onion and coconut into a smooth paste.
2. Soak tamarind in hot water and extract tamarind water.
3. Heat cooker with oil. Add mustard seeds. When mustard seeds sputters, add urad dal and onion.
4. When onions are soft, add ground masala, asafoetida and banana flower. Sauté for 2 minutes.
5. Add tamarind extract and salt.
6. When the curry starts to boil, check for spices and salt.
7. Close the cooker. After a whistle, reduce the flame for one minute and switch off.
8. When pressure goes off, open the cooker, Vazhaipoo kuzhambu is ready and serve it hot..
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