VAZHAI POO KUZHAMBU
| Servings | Prep Time |
| 1cup | 20minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- 1/ bananaflowervazhaipoo
- Tamarind lemona shaped ball
- to taste salt
- 3tsp coconut milk
- 1tsp rice flour
TO TEMPER
- 1tsp urad dal
- 1tsp Channa dal
- sprig curry leavesa
- pinch asafoetidaa
Instructions
- Remove the flower coverings and take out the florets carefully in a bunch.
- Take the stamens slowly.
- Soak tamarind in water.
- Chop banana florets finely and place them in a vessel full of water to avoid blackening.
- Extract tamarind juice and put it in a vessel and add chopped banana florets, asafoetida ,sambhar powder along with salt and cook till raw smell goes away.
- Make rice flour mixed with water and add it to the gravy.
- Temper the items given in the to temper table and add to the gravy.
- Yummy banana flower kuzhambu is ready to be served.
Recipe Notes
Notes
You can add jack fruit seeds by removing the outer skin while cooking the banana flower.
Adjust the tamarind according to your taste,
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You can add fresh milk instead of coconut milk.