Monday, April 03, 2017

வாழைப்பூ மிளகு குழம்பு!!

In Tamilnadu, especially in villages, banana flower is often used in cooking. It has so many medical values. It must be eaten twice in a week and it purifies the blood and regulates the blood circulation. It also helps a lot in ladies' problems and lessons the pain in the period cycles. 

usually POOVAN VAZHAIPPOO is more healthy and tasty than other varieties. 

Generally banana flour is used to cook as poriyal, paruppu usili and koottu. Then new recipes like vaazhaipoo adai, vadai rasam, thukaiyal are found extremely tasty and delicious! Recently, I have tried a recipe ‘ BANANA FLOWER PEPEPR GRAVY ’   [ Vaazhappoo milaku kuzhambu ‘ ] from the blog www.mannaisamaiyal.blogspot.com and it was so excellent in taste. 


Here I thank Mrs.Chithra Ravindran of the above blog for this delicious recipe. I have made a few changes. I have prepared her kuzhambu podi and used in this recipe. Here the recipe goes!

வாழைப்பூ மிளகு குழம்பு


BANANA FLOWER PEPPER KUZHAMBU:

Ingredients needed:

Banana flower [ vaazhaipoo] finely chopped- 1 ½ cups
Tamarind- half of amla size
Kuzhambu podi- 2 tsp
Curry leaves- 1 arc
Chopped small onion-8
Mustard seeds- half sp
Cumin seeds- ¼ sp
Turmeric powder- half sp
Gingelly oil- 2 tbsp
Enough salt

Kuzhambu podi:

Dry roast and powder:

Red chillies-7, coriander seeds- half cup, Bengal gram- half cup, black gram- ¼ cup, 1 arc curry leaves, peppercorns- 1 tsp, cumin seeds- 1 tsp

FOR THE MASALA:

Fry in 2 tsp of gingelly oil and grind to a paste:

Pepeprcorns-1 tsp, cumin seeds- 1 tsp, coriander seeds- 1 tsp, curry leaves-30, small onions-6, tomato-1, shredded coconut- 3 tsp. Fry them one by one to a slightly golden colour and grind.

Procedure:

Soak the tamarind in a cup of warm water for half an hour and then extract its juice.
Heat a pan and add the oil.
When the oil is hot, add the mustard seeds and when they splutter add the cumin seeds and the curry leaves.
Add the finely chopped small onions and fry them well.
Then add the chopped banana flower and fry them well on slow fire until they are almost cooked.
Add the tamarind juice and the turmeric powder.
Let it simmer for 5 minutes.
Add the kuzhambu podi and the ground masala.
Mix well and add enough water to the desired consistency.
Add enough salt.
Allow the kuzhambu simmer for 10 minutes.
The tasty vaazhaippoo pepepr kuzhambu is ready to serve!