VAZHAIPOO KUZHAMBU RECIPE/BANANA FLOWER GRAVY-VAZHAIPOO RECIPES

Vazhaipoo kuzhambu recipe was in my to-do list for years I should say. It is also known as Saiva meen kulambu in Tamil. As we all know cleaning and chopping vazhaipoo/Banana flower is the most time consuming job that tests our patience. But when we see its health benefits, we won’t feel lazy to do. Just watch some movie or megaaaa serial. This job will become much more easy. 

Choosing & buying a proper vazhaipoo is itself an art. Last few times when I bought banana flower, it was too bitter, I couldn’t prepare anything with it and finally I had to throw it out. So I have made a separate post with some tips for buying & cleaning vazhaipoo with stepwise pictures & health benefits. For this gravy, you don’t need to use the entire flower as we need only the tender white part.

Usually I make vazhaipoo usili or poriyal whenever I buy plantain flower. As we are bored of it, I tried Vazhaipoo vadai & this kuzhambu recipe for the first time. Both were awesome in taste. The best part is Sendhil & Raksha ate very well . Its a very easy one pot gravy. There is no chopping or grinding process. Only thing is you have to extract one cup of coconut milk. As I had readymade storebought coconut milk powder in hand, my job became very simple and i made this gravy within 15 minutes.

The picture looks like spicy Parota salna with oil floating on top right ?. But it takes very less oil & medium spicy, only the looks make u feel that.I forgot to tell u the source for this recipe.Its from Prema’s cook book .Thank u so much Prema sundar. I learnt a healthy n yummy gravy from you.
This gravy tastes the best when mixed with plain rice topped with ghee ! Moreover this gravy is very healthy and the tender bud & flower parts are very good for stomach ulcers.The combination of coconut milk makes it more healthy.Just try this gravy once for a change from the usual vazhaipoo recipes.U may love it like us.

Vazhaipoo kuzhambu recipe

Banana flower gravy/Vazhaipoo kuzhambu - Banana blossom cooked in coconut milk & spices !

Cuisine: Indian

Category: Lunch

Serves: 3

Prep time: 30 Minutes

Cook time: 15 Minutes

Total time: 45 Minutes

INGREDIENTS

Vazhaipoo/Banana flower - 1 no Big onion - 1 no (very big) OR 2 nos (if small) Green chilli -1 no (slit) Red chilli powder – 1/2 - 1 tsp (use 1 tsp for spicy gravy) Coriander powder – 1/2 tsp Jeera powder - 1 tsp Coconut milk - 3/4 cup ( use 4 tbsp coconut milk powder if using) Cumin seeds/Jeera – 1/2 tsp Curry leaves - few Cooking oil - 1.5 tbsp Salt & water - as needed Lemon juice – optional Rice flour – 1 tsp (use only if the gravy is too watery)

HOW TO MAKE VAZHAIPOO KUZHAMBU - METHOD

Wash the whole banana flower.Grease your hands with oil or wear gloves to prevent blackening of hands.Take some curd diluted in a cup of water.Spread a newspaper on the floor or table. Peel the outer layers of banana flower. Remove the flower and keep it immersed till u use. If you are not cooking immediately,no need to clean it. Just keep the flower immersed in buttermilk in the refrigerator and you can clean it whenever you find time. It stays fresh. When you keep on peeling the layers, the color of the purple cover will change to a pale white and the flowers will become more tender as you reach the inner part. Collect these tender flowers and keep peeling the layers till whole blossom becomes small enough to hold in your palm. Slit the blossom vertically into two. Keep the tender flowers immersed in a bowl of buttermilk till you use. No need to chop them. Mix the coconut milk powder in 3/4 cup of water & make a thick milk OR grate 3/4 cup of coconut and take the extract adding 3/4 cup of warm water. Set aside. In a pressure cooker base, heat oil and splutter cumin seeds. Add chopped big onions, curry leaves and slitted green chillies. Saute till onion turns transparent. Now add all the powders mentioned above and mix well. Lastly add the coconut milk with 1/2 cup of water. When it comes to roll boil, add the tender flowers immersed in buttermilk. Add the required salt and check for spiciness & taste. Pressure cook it in low flame for one whistle. Switch off & after the steam is released,open the cooker. U will see the layer of oil floating on top. Mix well.If the gravy is very watery and very thin, add little rice flour diluted in water, add to the kuzhambu and allow it to boil till it thickens. Transfer to a serving bowl and add some lemon juice if its more spicy. Mix with rice topped with few tsp of ghee.Good to taste & Good for health too ! Enjoy !

Note

If you don’t have jeera powder, feel free to skip it. Saute jeera seeds instead along with onions. Jeera is good for digestion of coconut milk. I used Aashirvaad chilli powder here. U can use any kashmiri chilli powder to get this awesome color. This gravy looks reddish but when u mix well it turns to pale white as u see in the plate picture Add ghee while eating. It helps to enhance the taste and also increases the medicinal value of this gravy.

Serve this healthy banana flower gravy with any poriyal. I served with easy vendakkai poriyal. 

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Raw Tomato Chutney Recipe - Uncooked Tomato Chutney For Idli Dosa

I must thank my sister Radha for teaching me this super quick and easy, uncooked raw tomato chutney recipe. It has only 2 major ingredients.U can prepare it in just 2 minutes.No sauting,no chopping works too.This chutney is very similar to my MIL’s vengaya molaapdi (2 ingredient onion chutney).When i tried this chutney for the first time, I made it less spicy.The taste was very bad and I felt the raw smell of tomatoes too.When i told this to my sis, she suggested me to add more green chillies & try again.So this time i made it perfectly and loved its taste.This chutney tastes super spicy and its a great side dish for idli,dosa.U should have this chutney mixed with few tsp of gingely oil to enjoy its actual taste and flavour.Even Raksha liked this chutney mixed with ghee .U can grind and store this chutney in refrigerator for two days.Its taste gets improved.I hope this chutney would be useful for Bachelors & working women .Ok,lets see how to make this South Indian style easy,quick,spicy tomato chutney at home..
Don’t forget to check out my 2 ingredient easy onion chutney recipe .My most favourite chutney .

Easy, Raw tomato chutney recipe

Easy, uncooked, raw tomato chutney recipe with just two ingredients  - Spicy tomato chutney for idli,dosa!

Cuisine: Indian

Category: Chutney

Serves: Serves 1-2

Prep time: 1 Minutes

Cook time: 1 Minutes

Total time: 2 Minutes

INGREDIENTS

Ripe tomato- 1 no Green chillies - 3-4 nos (small) Tamarind - a small pinch Salt - as needed

METHOD

Roughly chop the tomatoes.Take the tomatoes,green chillies,tamarind and salt.Grind it to smooth paste.No need to add water becoz the water content in tomatoes itself is enough.Add water only if necessary. Serve with idli,dosa adding few tsp of gingely oil/Sesame oil. Enjoy !

Note

Adjust the quantity of green chillies based on the spiciness of chillies. Make sure that the flavour of chillies should be dominant than tomatoes. I have given in very small quantity.Try this once.If u like this taste,grind in large quantity. If u want to give this chutney for ur kids,mix little chutney in lots of ghee and serve them.Ghee helps to suppress the spiciness & reduces the burning sensation in tummy.

Enjoy this easy n spicy tomato chutney with idli,dosa.It tastes yum !

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ALOO POSTO,KALAI DAL RECIPE-BENGALI RECIPES

This week’s Bengali recipe  Kalai er dal and aloo posto is one of the famous,hot combo that is served in an authentic Bengali lunch thali.I actually wanted to try aloo posto recipe and some bengali style dal recipe with toor dal or masoor dal.But when i was going through some blogs,they had mentioned aloo posto tastes great with kalai-er dal (dal made of split white urad dal).As i have not tried any dal recipes with urad dal,i tried this combo recipes from here.Both are no onion no garlic dishes.As Bengali’s say,aloo posto and kalai dal is really a classic combo and healthy too.The dal was aromatic with fennel n ginger flavour and alu posto was a bit spicy sidedish coated with poppy seeds paste.This combo went along each other very well . We loved its taste.I had some leftover dal and aloo posto for dinner and i found its taste was much much improved.I think this dish needs some standing time for all the flavours to blend well.Ok,lets see how to make this bengali  urad dal and the famous aloo posto recipes below .

KALAI ER DAL

Kalai dal recipe

Bengali style kalai er dal recipe - Split white urad dal flavoured with ginger & fennel !

Cuisine: Indian

Category: Dal

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS
1 cup - 200ml

Split white urad dal - 1/2 cup Green Chillies -2-3 nos Hing/Asafetida - 1/4 tsp Water - 2 cups for cooking the dal & 1/2 cup later Salt- as needed Turmeric powder - 2 pinches (optional) To grind to a paste Ada-Mouri bata ( a wet paste of Ginger and Fennel Seeds) Mouri/Fennel Seeds - 1 tbsp Ginger - 1 inch piece

METHOD

In a pressure cooker base,take the dal and dry roast it till it turns golden brown lightly with a nice smell.Roasting is to avoid the sliminess of the dal while eating.But this step is completely optional.Add enough water,turmeric powder,hing and pressure cook till dal turns mushy. In the mean time,grind the ginger and fennel seeds to a smooth paste adding water. After the pressure is released,remove the lid of the cooker and mash the dal well with a whisk or ladle.Keep aside. In a kadai,heat oil and saute the green chillies and the ground paste.Saute till u get a nice smell. Add the cooked dal,salt and some water.Allow it to boil well for 5-7 minutes.check the consistency.Make it thick or slightly thin as per ur wish. Serve hot with rice topped with a drop of ghee !Enjoy !

ALOO POSTO RECIPE

Aloo posto recipe

Bengali style aloo posto - Yummy side dish for kalai dal or any bengali dal recipe

Cuisine: Indian

Category: Side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Potato - 3 nos Poppy seeds - 3 tbsp Salt & water - as needed Cooking oil - 1tbsp Jeera/Cumin seeds - 1/2 tsp Green chillies - 3 nos

METHOD

Soak poppy seeds in enough water.Wash and chop the potatoes into cubes(refer picture) Grind the poppy seeds after 10-15 minutes to a smooth paste adding little water.Grind for long time to get a smooth paste. Heat oil in a kadai and splutter jeera & saute slitted green chillies.Add the potato cubes and saute till golden brown.Add salt. Add the ground poppy seeds paste.Mix well and add some water.Cover & cook till potatoes are well cooked.All the water will be absorbed and the mixture will be semi dry. Remove and serve with dal rice. Enjoy !

Enjoy this hot and delicious Bengali combo for lunch !

 

Do check out my other Bengali recipes too

• Chaler payesh
• Begun Bhaja

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MANGO SEEKARANE/MAAVINA HANNU SEEKARANE- KARNATAKA RECIPES

This week’s Karnataka special recipe is a super easy,quick fix dessert recipe which can be made under 15 minutes when u have chilled milk in hand.This dessert has various names like Mango shikran(In Maharashtra)/Mango Rasayana/Mango seekarane and Maavina hannu seekarane(in Kannada). Last week we school moms had a get together in Archana’s house.We had a great time together.Archana prepared a simple,quick yet yummy lunch menu for us.She prepared akki roti,soppu curry,Curd rice and this mango seekarane.When she made this seekrane,i stood nearby & watched it.She told this recipe is very famous in Shimoga district and they serve this as a side dish for holige/Puran poli.I read in some blogs that they keep this as a side dish for chapathi n poori like Aamras.She prepared it very quickly with just 3 major ingredients.The taste was fantastic.We all had two bowls each & I bookmarked this dish in my mind to try.As Sendhil is working from home today,i wanted to make something special for him to serve after lunch.Suddenly this dessert flashed in my mind when i saw some ripe mangoes in my pantry.And I made it in an easier way by adding milk.Vegans can substitute milk with coconut milk.Both tastes equally good.I would say this is the easiest mango dessert recipes which i’ve ever tried.So friends,do try this easy dessert for your loved ones & kids.Serve it chilled.They will enjoy it !

Mango seekarane

Mango Seekarane - Easy n yummy Karnataka famous mango dessert recipe

Cuisine: Indian

Category: Dessert

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 30 Minutes

Total time: 35 Minutes

INGREDIENTS

Ripe mangoes - 2 nos (any variety) Boiled n cooled Milk - 1.25 cups Sugar - 1-2 tbsp (as needed) Banana - 1 no ( small) Cardamom powder – 2 pinches (optional)

METHOD

Wash and cut the mangoes into three slices. Using a sharp knife just draw small squares all over the mango slices as shown in the picture.Scrape it using the knife.Scrape the skin and seeds too.Make sure u do not over mash them. U should get some small pieces while eating.Collect all the mango pieces in a bowl.Then chop the banana into very small pieces.Mix it with mangoes. Add these mango n banana pieces to the chilled milk.Add little sugar.Mix well,slightly mash it here and there the back of the ladle and check for taste.Add more sugar if needed.Tat’s it.Refrigerate it for an hour. Delicious mango seekarane is ready.Serve chilled.Enjoy maadi !

Note

Addition of banana gives a togetherness to this dish.So chop it very finely.If u don't have mangoes,u can try this with bananas alone. For vegan version,use thick coconut milk instead of plain milk. Some people mash the mangoes well into a pulp and then add it to milk.It looks like a thick paste like aamras.But my friend suggested me to make tiny pieces instead of squeezing the pulp.Finally its completely ur choice !  Adding cardamom is optional.I din’t add as it supresses the real flavour of mangoes. U can replace sugar by grated jaggery too.

Maavina Hannu Seekarane ready aagithea ,thogolee, Enjoy maadi

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RAMADAN NOMBU KANJI RECIPE | RAMZAN VEG NOMBU KANJI | IFTAR RECIPES

Ramadan nombu kanji recipe in my blog may be surprising to some of you. Being a passionate food blogger, I love to try all unique recipes from all cuisines. This is one such recipe which I was longing to try. As I had tasted this porridge in my childhood days from my Muslim friends, I wanted to try the same on my own.

As Ramadan month has started all our Muslim friends would be under fasting from Dawn to dusk. Generally muslims in Tamilnadu and Kerala break their fasting with this “Nombu kanji/Gruel “ which they get from masgid/Mosque. Ramadan is a time of spiritual reflection, improvement and increased devotion and worship. The act of fasting is said to redirect the heart away from worldly activities & its purpose being to cleanse the soul by freeing it from harmful impurities. Food and drink is served daily, before sunrise and after sunset. Pre-fast meal is called Suhoor and Fast-breaking meal after sunset is known as Iftar. 

For breaking the fast, they begin with dates, continue with salad & main course followed by desserts. Usually this Nombu kanji is served along with vada, bonda or samosa( some deep fried snacks). Source:Wikipedia & allaboutislam

I must thank my friend Halima for sharing this recipe and their customary practices. She told this porridge is the most important Iftar recipe for them & they get this porridge from the mosque everyday to break their fasting. She told it would be much tastier than the ones prepared at home. As Iam a pure vegetarian, she shared her vegetarian version happily and also encouraged me to post in my blog. Its a very easy one pot meal which is very good for our health too.

With the smell of masalas and the flavour of coconut milk, this porridge was awesome. I loved it a lot & I would say this is the best porridge recipe I have ever tasted. U can adjust the consistency based on your wish. Ok , Lets see how to make this tasty, easy Muslim special nombu kanji at home. Before that, I would like to wish all my Muslim friends a very happy Ramadan. 

Muslim Ramadan Nombu Kanji recipe

Ramadan nombu kanji recipe for Iftar

Cuisine: Indian

Category: Breakfast

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS
1 cup = 200ml

To pressure cook Raw rice - 1/4 cup Moong dal - 1 tbsp Turmeric powder - 1/8 tsp Water – 3-4 cups Carrot – 1no  (small) Beans – 3-5 nos Peas - 2 tbsp Grated Cabbage - 2 tbsp Tomato – 1no  ( small sized) Green chilli – 1no (slit) Salt - as needed Curry masala powder/Biryani masala powder - 1/2 tsp Coriander leaves - 2 tbsp(chopped) Mint leaves - 1 tbsp To saute Cooking oil - 1 tbsp Big onion - 1 no Cinnamon - 1 small piece Cloves - 1no Cardamom - 1 no Bayleaf - 1 small Ginger,garlic paste - 1/4 tsp Cumin seeds - 1/4 tsp Thick coconut milk - 1 cup

HOW TO MAKE RAMADAN NOMBU KANJI - METHOD

Wash the rice and dal. Chop all the vegetables finely. Grate one cup of coconut and extract 1 cup of milk from it. Set aside.(if using coconut milk powder, mix 2-3 tbsp of powder in one cup of water to make a thick coconut milk). Take all the ingredients mentioned under “to pressure cook” in a cooker base. Add salt, turmeric powder, masala powder coriander leaves, Mint leaves(if using) and required water. For this quantity, you have to add nearly 4 cups of water to make a thin porridge. Pressure cook in low flame till one whistle. Make sure rice and dal should be well mashed. After the steam is released, open the cooker and mash the rice n dal along with vegetables very well using a whisk/Mathu or beater. Rice should not be visible. Now in a kadai, heat oil and saute cinnamon, cloves, cardamom, bayleaf, cumin seeds, finely chopped onions, g&g paste. Saute till raw smell goes off. Add this to the cooked porridge. Add one cup of coconut milk to the porridge and allow it to boil well for 5 minutes in low flame. Add more water if necessary to adjust consistency. Switch off the flame and transfer to a serving bowl. Enjoy with vada, bonda, bajji or samosa!

Note

Generally Muslims cook the rice and dal separately and vegetables with meat or chicken separately. Mash well and mix them together. If you want to add mutton or broiler pieces, follow this procedure. The thing is all the ingredients should be mashed very well. U can add finely chopped mint leaves along with coriander leaves. But I din’t add here. Adding turmeric powder is optional here. But I used it as per my friend’s recipe. U can make this porrdige thick or thin. My friend told usually this porrdige would be in drinkable consistency and they drink in “Vattal/curved bowl” . If you browse through, you can find many variations for this particular recipe on Google. But Iam sure everything tastes great in its own way. I used readymade coconut milk powder for making thick coconut milk. Even then the taste was good.

Enjoy this Muslim special Nombu kanji with paruppu vadai /Bonda / Bajji or samosa. It tastes heavenly !

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