Vazhaipoo Kuzhambu

Ingredients

• - banana flower as main ingredient
• - 3 tbsp sesame oil
• - 3 shallots
• - 1 tsp mustard seeds
• - 1/4 tsp turmeric
• - Tamarind or lemon as souring agent
• - 1 tsp red chilli powder
• - Salt to taste
• - Curry leaves

Method

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. Cook banana blossom: Drain soaked banana blossom. Pressure cook with a pinch of turmeric and salt for 2 whistles. Drain.
3. Soak tamarind: Soak a marble-sized tamarind in 1 cup warm water. Extract and strain.
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. 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. Add coconut paste: Blend half cup fresh grated coconut to a smooth paste. Add and fry 5 minutes.
7. Add tamarind water: Pour tamarind water. Add salt. Bring to a boil. Simmer 8 minutes.
8. Add cooked banana blossom: Add the cooked banana blossom. Stir gently.
9. Simmer: Cook on medium heat 8-10 minutes until kuzhambu thickens and banana blossom flavour infuses.
10. Serve: Adjust salt. Vazhaipoo kuzhambu is a nutritious traditional Tamil curry. Serve with steamed rice.