Vazhaipoo-Paruppu-Urundai-Kuzhambu

#VazhaipooParuppuUrundaiKuzhambu  #BananablossomLentilBallsGravy : I recently prepared paruppu urundai kuzhambu using #bananaflower [ #bananablossom ]. The taste was very good and here I am sharing the recipe with you all.

Ingredients for Urundai:
2 ( or ) 3	Vazhaipoo bunches
1/8 Cup	Gram dhal [ Channa dhal ]
1 Tsp	Black gram lentil
1/2 Tsp	Boiled Rice [ puzhungarisi ]
1/2 Tsp	Cumin seeds
1 or 2	Green chilly [ Adjust ]
1 pinch	Turmeric powder
1/4 Tsp	Salt [ Adjust ]
Ingredients for Kuzhambu:
Small Amla size	Tamarind, Soak in warm water
10 - 12	Small Onion, Peel and quartered
1 medium size	Tomato, chopped
2 - 3	Green chilly, split lengthwise
10 - 12	Curry leaves
1/2 Tsp	Mustard
1/4 Tsp	Asafoetida powder
2 or 3 Tsp	Groundnut oil
1 1/2 Tsp	Salt [ adjust ]
2 pinches	Turmeric powder
3 Tsp	Sambar Powder
1/2 Tsp	Araithuvitta Kuzhambu Powder
1 Tsp	Coriander Powder

A small amount of chopped coriander leaves to garnish.

Method :
Remove center stem from each floret of #vazhaipoo [ banana blossom ].
Set aside.
Wash and Soak gram dhal, boiled rice and black gram in water for an hour.
Then drain water and take soaked lentils, green chilly, cumin seeds and salt in a blender.
Grind coarsely without adding water and transfer into a bowl.
Add turmeric powder and chopped vazhaipoo [ banana blossom ].
Mix well.
Roll into a small small balls.

Heat a kadai with oil on a stove over medium flame.
Crackle mustard seeds and then add asafoetida.
Now add green chilly, curry leaves and quatered small onions.
Saute for two minutes.
Then add chopped tomato and saute till it becomes soft.
Now add coriander powder, turmeric powder, salt, Sambar Powder and Araithuvitta Kuzhambu Powder.
Mix well and add a cup of water and bring it to a boil.
Add lentil balls gently once the mixture starts boiling.
Don't disturb the balls for 5 minutes.
Make sure that the balls completely get immersed in the liquid.
Squeeze out pulp from soaked tamarind with half a cup of water and strain into boiling kuzhambu.
Gently mix well.
Allow to simmer for 5 to 10 minutes.
Check whether the lentil balls get cooked.
Adjust salt and turn off the stove
Add chopped curry leaves and coriander leaves.
Transfer into a serving bowl.

Take hot white rice in a plate, pour a ladle full of sambar, add a dash of ghee and mix well with hand.
Enjoy with urundai in kuzhambu. Wow!! wow!!...

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Karunai-kizhangu-Chutney

#KarunaikizhanguChutney : #Karunaikizhangu chutney is not grinding type of chutney. It is prepared just like the way sambar is being prepared but without lentil. We have already seen the preparation of Katharikkai [ brinjal ] chutney and Peerkangai [ ridge gourd ] chutney.
Karunaikizhangu has to be cleaned well with water and cooked in pressure cooker.
Then the skin is peeled off and mashed with potato masher. Saute chopped onion, curry leaves and green chilly. Take mashed karunaikizhangu, sauteed onion, Sambar Powder, tamarind pulp, salt in a pressure cooker. Cook on high flame for 2 whistles. Now tasty and spicy karunaikizhangu chutney is ready to serve.
Now we will see the ingredients and detailed method of preparation.

Ingredients :
2 ( or ) 3	Karunai Kizhangu
Small Amla size	Tamarind
1	Onion, chop nicely
10 - 12	Small onion, chop
2 - 3	Green chilly, split lengthwise
10 - 12	Curry leaves
1/2 Tsp	Mustard
1/4 Tsp	Asafoetida powder
1 Tsp	Groundnut oil
1 1/2 Tsp	Salt [ adjust ]
2 pinches	Turmeric powder
2 Tsp	Sambar Powder
1 Tsp	Araithuvitta Kuzhambu Powder
1 Tsp	Coriander Powder

A small amount of chopped coriander leaves to garnish.

Method :

Soak tamarind in hot water.

Wash #Karunaikizhangu and put in a pressure cooker.

Add 3/4 cup of water and 1/4 Tsp of salt.

Pressure cook for a whistle and then reduce the flame and cook for 7 minutes.

The kizhangu has to be cooked well, otherwise it will give itching sensation in your tongue and throat.

Now peel off the skin and take in a pressure cooker.

Mash nicely with potato masher.

Then add 3/4 cup of water, salt, turmeric powder, Sambar Powder, Araithuvitta Kuzhambu Powder.

Squeeze pulp out of soaked tamarind with 1/3 cup of water and strain through a colander into the pressure cooker.

Mix thoroughly with a ladle.

Heat a kadai on medium flame with oil.

Crackle mustard seeds and then add asafoetida powder, curry leaves, green chilly and chopped onion.

Saute well till onion turns translucent.

Transfer into the pressure cooker.

Mix well and pressure cook for 2 whistles.

Turn off the stove and allow to rest till steam subsides.

Transfer into a serving bowl and garnish with curry leaves and coriander leaves.

Take hot white rice in a plate and pour a ladle full of karunaikizhangu chutney and mix well and enjoy with any poriyal of your choice.









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