Vazhaipoo Kuzhambu

Method

1. 1

   Clean banana blossom: Remove outer dark petals of one vazhaipoo. For each inner pale floret remove the sheath and stamen. Finely chop. Soak in buttermilk immediately.

2. 2

   Cook banana blossom: Drain soaked banana blossom. Pressure cook with a pinch of turmeric and salt for 2 whistles. Drain.

3. 3

   Soak tamarind: Soak a marble-sized tamarind in 1 cup warm water. Extract and strain.

4. 4

   Make kuzhambu base: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 8 sliced shallots and 4 garlic cloves. Fry 8 minutes.

5. 5

   Add tomatoes and spices: Add 2 chopped tomatoes, 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Cook 8 minutes.

6. 6

   Add coconut paste: Blend half cup fresh grated coconut to a smooth paste. Add and fry 5 minutes.

7. 7

   Add tamarind water: Pour tamarind water. Add salt. Bring to a boil. Simmer 8 minutes.

8. 8

   Add cooked banana blossom: Add the cooked banana blossom. Stir gently.

9. 9

   Simmer: Cook on medium heat 8-10 minutes until kuzhambu thickens and banana blossom flavour infuses.

10. 10

    Serve: Adjust salt. Vazhaipoo kuzhambu is a nutritious traditional Tamil curry. Serve with steamed rice.