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Come Summer we get more Asian vegetables in the supermarket. I love the season due its abundant availability of fresh vegetables. Curry leaves, Methi leaves and not to forget Banana Blossom / Vazhaipoo. It is a rare vegetable to come by in this country and when I find one I pick it immediately. We mostly prepare vadas with this one but this time MIL made delicious kuzhambu with this. This time too I missed to take the step by step pictures on how to clean and prepare this one but would do so next time.
Ingredients:
Banana Blossom/Flower/Vazhaipoo - Prepped and chopped - 2 cups
Onion - chopped - 1 cup
Garlic - 4 cloves - sliced thin
Tomato - 1/2 - chopped
Tamarind - size of a lemon - soak in water and extract juice
Fenugreek seeds/Vendhayam - 1/2 tsp
Curry leaves - a few
Gingelly oil - 3 tbsp
Red chilli powder - 1/2 tsp - optional
Buttermillk - 1 tbsp
Water - 2 cups
Roast and grind:
Red Chillies - 5
Coriander seeds - 3 heaped tbsp
Chana dhal - 2 heaped tbsp
Method:
Prepare the banana blossom and chop finely. Put the chopped stems in a bowl of water mixed with a tbsp of buttermilk until ready to use. Roast the ingredients under 'Roast and grind' one by one and allow it to cool. Make a fine powder in a mixie or a coffee grinder. Heat oil in a kadai and add the fenugreek seeds and curry leaves. When the curry leaves splatter add the chopped onions and saute until translucent. Drain and squeeze the chopped banana blossom and add it to the onions. Fry for about 5 mins until half done. Add the chopped tomato and fry for about a minute. Now add the powdered spice and mix well. Add 2 cups of water and cover and boil for about 5-7 minutes until the mixture is cooked. Now add the tamarind extract and salt. Check for heat and add chilli powder if needed. Allow it to boil and simmer for 5 minutes. Serve hot with steamed rice.
Banana Blossom/Flower/Vazhaipoo - Prepped and chopped - 2 cups
Onion - chopped - 1 cup
Garlic - 4 cloves - sliced thin
Tomato - 1/2 - chopped
Tamarind - size of a lemon - soak in water and extract juice
Fenugreek seeds/Vendhayam - 1/2 tsp
Curry leaves - a few
Gingelly oil - 3 tbsp
Red chilli powder - 1/2 tsp - optional
Buttermillk - 1 tbsp
Water - 2 cups
Roast and grind:
Red Chillies - 5
Coriander seeds - 3 heaped tbsp
Chana dhal - 2 heaped tbsp
Prepare the banana blossom and chop finely. Put the chopped stems in a bowl of water mixed with a tbsp of buttermilk until ready to use. Roast the ingredients under 'Roast and grind' one by one and allow it to cool. Make a fine powder in a mixie or a coffee grinder. Heat oil in a kadai and add the fenugreek seeds and curry leaves. When the curry leaves splatter add the chopped onions and saute until translucent. Drain and squeeze the chopped banana blossom and add it to the onions. Fry for about 5 mins until half done. Add the chopped tomato and fry for about a minute. Now add the powdered spice and mix well. Add 2 cups of water and cover and boil for about 5-7 minutes until the mixture is cooked. Now add the tamarind extract and salt. Check for heat and add chilli powder if needed. Allow it to boil and simmer for 5 minutes. Serve hot with steamed rice.
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