Vazhaipoo-Milagu-Kuzhambu

#VazhaipooMilaguKuzhambu  #BananaBlossomPepperKuzhambu : #Vazhaipoo [ #bananablossom ] is available very rarely here in Hubli. So last week I bought 3 flowers when I saw fresh vazhaipoo in the market. I have to try some innovative recipes apart from regular ones to consume them. I tried Vazhaipoo kuzhambu some time back which was very tasty and was good with rice as well as idli & dosai.
In the same way I decided to prepare a kuzhambu just like Milagu kuzhambu.
As decided day before yesterday I tried milagu kuzhambu with vazhaipoo. It came out very nicely and here comes the recipe.

Ingredients :
amla size ball	Tamarind, soak in lukewarm water
1/2 cup	Vazhaipoo cleaned and chopped
1 medium size	Onion, chopped into long strips
8 - 10	Curry leaves
1 Tbsp	Carrot chopped [ optional ]
2 Tsp	Araithuvitta kuzhambu powder
1/8 Tsp	Turmeric powder
1 Tsp	Salt [ adjust ]
2 Tbsp	Gingelly oil [ preferred ]
1/2 Tsp	Mustard seeds
To grind :
1 Tsp	Black pepper
1 Tsp	Cumin seeds
1/2 Tsp	Cumin powder
1/4 Tsp	Coriander seeds
25 - 30	Curry leaves
1 small size	Onion, sliced
1 medium size	Tomato, quartered
3 Tsp	Coconut scrapings
2 Tsp	Gingelly oil [ preferred ]
To Temper :
1 Tsp	Cumin seeds
6 - 8	Curry leaves
1 Tsp	Gingelly Oil

Method :
To grind kuzhambu masala :
Heat a kadai with a tea spoon of oil on a stove over a slow flame.
After oil becomes hot fry black pepper till aroma comes out and starts crackling.
Take out and then add cumin seeds.
Take out when cumin seeds crackle.
Then fry coriander seeds and take out.
Now roast curry leaves till it becomes brittle.
After taking out curry leaves add coconut and saute for a minute.
Transfer into mixer jar.
In the same kadai again add oil and saute onion until it gives out nice aroma and slightly turns golden color.
Finally saute tomato pieces until it becomes soft.
Allow all the fried and sauteed ingredients to come to room temperature.
Then grind into a smooth paste after adding cumin powder and water.
Transfer into a bowl and wash the mixer jar with some water.
Transfer that water also into the same bowl and keep aside.

To prepare Milagu kuzhambu :
Heat the same kadai with 3 Tbsp of oil on a stove over medium flame.
Splutter mustard seeds and then add turmeric powder and onion.
Saute onion till it slightly changes in color.
Add carrot and vazhaipoo.
Saute for a minute and then add 1/4 cup of water.
Close with a lid and cook until it becomes soft.
After that add the ground paste, Araithuvitta kuzhambu powder and mix well.
Finally add a cup of water and salt.
Allow to simmer until the raw smell goes off and oil starts coming out.
Finally add tamarind juice and allow to simmer till its raw smell goes off.
Adjust salt and turn off the stove.
Tear the curry leaves and add.
Transfer into a serving bowl.

Temper cumin seeds and torn curry leaves.
Pour over the prepared vazhaipoo milagu kuzhambu.
Vazhaipoo milagu kuzhambu goes well with rice. It has to be mixed with rice adding gingelly oil and relished with any crry of your choice.
It is also an excellent side dish for podi mixed rice or paruppu sadham [ dhal kixed rice ].
It also goes well with idli,  dosai and chappathy.




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