Today I have come with another healthy and a different recipe – Saiva meen kuzhambu. Yes! a fish kuzhambu made with a vegetable – Vazhaipoo. There is one more veg saiva meen kuzhambu made with green gram and I will post that soon.
Vazhaipoo is a very good medicine for stomach ulcers. I have already shared how to make Vazhaipoo poriyal and kootu with you. This kuzhambu is a change from the usual vazhaipoo recipes. It tastes the best when mixed with plain rice topped with ghee. Always use the first outer florets and avoid using inner small florets for making this kuzhambu. Clean the flower and do not chop them because it is going to get fried! Sounds different! Yes, dish will also taste different and delicious!
Let’s start making it.
- In a bowl, mix the corn flour, red chili powder and salt with the banana florets and let it marinate for 30 minutes. Heat some oil and fry the marinated florets until golden brown and set aside.
- Heat a tsp of oil and fry the ingredients listed under” to roast and grind” until nice aroma fills the air. Cool down and grind to a fine paste adding little water.
- Heat oil in a pan and once hot, add in the bay leaf and cumin seeds.
- Add the onions and garlic and saute till onions become transparent.
- Add ginger garlic paste and cook till raw smell disappears.
- Add the tomato and saute till mushy.
- Add red chili powder and garam masala and salt to taste and saute for a while.
- Now add the ground coconut paste and some more required water based upon your desired consistency.
- When the kuzhambu starts boiling nicely, add in the fried banana flowers and cook till everything combines together and kuzhambu gets thickened.
- Garnish with coriander leaves and serve.
- • Frying is done to remove the bitterness of the flowers. If you don’t like, boil or steam cook the florets and then add in the kuzhambu.
- • Tamarind is added to adjust the bitterness of the flowers. Since the flowers lose its bitter taste while frying, I have skipped using tamarind paste. It’s up to you.
Get ready with the ingredients.
In a mixing bowl, add the florets, corn flour, red chili powder and salt. Mix everything well and set aside for 30 minutes.
Deep fry the florets in oil until golden brown. Drain and set aside.
Heat a tsp of oil and roast cinnamon, cloves, cardamom, fennel seeds, cashews, dry red chilies and coconut till nice flavor comes out from it. Cool down and grind to a fine paste adding little water.
Heat a pan with oil and crackle the bay leaf and cumin seeds after oil becomes hot.
Add the onions and mix.
Add the garlic and saute well till the onions and garlic changes its color. Add ginger garlic paste and saute for a minute.
Add the tomato and cook till it becomes mushy.
Now add the turmeric powder, red chili powder,
coriander powder and salt. Saute till the raw flavor of the spice powder disappears.
Time to add the ground coconut paste.
Add some more water to adjust the consistency. Allow the kuzhambu to boil.
When the kuzhambu started boiling nicely, add in the fried banana flowers. Cook till everything blends together and kuzhambu becomes thick.
Finally garnish with coriander leaves.
Serve hot with rice.