Vazhaipoo-Kothamalli-Lentil

#VazhaipooKothamalliLentil  #BananaFlowerCorianderLeafLentil : We should try to take all six tastes in our daily diet. They are sweet, sour, bitter, spicy, salty and astringent. #Vazhaipoo [ #BananaBlossom or #BananaFlower ] is one of the best vegetables having astringent taste. Usually the astringent taste becomes milder in the inner part of the banana flower compared to the outer ones. Here the tender inner bunch of florets have been taken as it is less astringent and suitable to prepare #lentil. Even the bracts that cover the bunch of florets can also be used as it is tender. Coriander leaves are also included to get the desired taste and aroma. The tender banana flowers take very less time to cook. If all the ingredients are ready then #lentil [ #Koottu ] can be prepared within ten minutes. Now to the recipe

Ingredients :
1/3 Cup	Green gram split cooked
1/3 Cup	Vazhaipoo [ Banana flower ] chopped
1/4 Cup	Coriander leaves chopped
1 small size	Onion chop nicely
1 clove	Garlic chop nicely
1/2 Tsp	Sambar powder [ Adjust ]
1 pinch	Turmeric powder
1/2 Tsp	Salt [ Adjust ]
1/2 Tsp	Oil
1/2 Tsp	Vengaya Vadavam
Things to Grind :
3 to 4 Tsp	Coconut scrapped
1/8 TSp	Cumin seeds
1/8 Tsp	Rice flour
2 to 3	Black pepper

Method :
Grind the given ingredients into a smooth paste using a blender adding little water.
Transfer into a small bowl and set aside.

Heat a heavy bottomed vessel/kadai on a stove over medium flame.
Add 1/4 cup of water, sambar powder, turmeric powder and salt.
When the liquid starts boiling, add chopped vazhaipoo, chopped onion and garlic.
Close with a lid and cook for 2 minutes.
Now open the lid, add cooked lentil, chopped coriander leaves and the coconut paste.
Mix well and adjust salt.
Allow to simmer for 3 to 4 minutes.

Tasty and aromatic #VazhaipooKothamalliLentil is ready.
Transfer into a serving bowl.

Heat a kadai with oil on a stove over medium heat.
Fry vengaya vadavam and pour over the lentil.

Goes well with white rice mixed with sambar or rasam.
It can also be mixed with hot white rice and relished with any curry of your choice.

You might like to try

Vazhaipoo Paruppu usili

Vazhaipoo kuzhambu

Vazhaipoo kodipasalai adai

Vazhaipoo masaal vadai

Vazhaipoo milagu kuzhambu

Vazhaipoo murungaikeerai koottu

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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!!...

You might also like to try

peerkangai chutney

Idli sambar special

Vazhaipoo vadai

Katharikkai thayir pachadi

Vazhaipoo Kuzhambu

Vazhaipoo kothamalli koottu

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Vazhaipoo-Mullangi-Poriyal

#VazhaipooMullangiPoriyal  [ #BananablossomRadishPoriyal ] : #Vazhaipoo [ #BananBlossom ] is the best example for astringent taste [ #துவர்ப்புசுவை ]. We are ready to take sweet, sour, salty and spicy foods regularly but hesitate to include vazhaipoo in our daily diet because of its taste. Nowadays I am using vazhaipoo in combination with other root vegetables like carrot, beetroot and radish to tone down the astringent taste of vazhaipoo.
Here tried a stir fry with radish and lentil. Half an hour before grate radish after removing skin. Wash 1/8 cup of green gram lentil in a vessel and drain water completely. Now add grated radish into the vessel and add enough salt. Mix well and allow to stand for half an hour.
In the meantime clean vazhaipoo florets and keep aside.
After half an hour heat a kadai and temper mustard seeds and split black gram. Then add green chilly, onion, chopped capsicum and saute for few seconds. Add turmeric powder and then add chopped vazhaipoo florets and saute for a minute. Now squeeze out water from the radish - lentil mix and then add into the kadai. Adjust salt and cook soft by closing with a lid. Finally add coconut scrapping and turn off the stove.
Vazhaipoo mullangi poriyal is a very good side dish for lunch.

Ingredients :
1/2 cup	Vazhaipoo chopped
3/4 cup	Radish [ mullangi ] grated
1/8 cup	Green gram split
2 Tsp	Capsicum chopped [ optional ]
3 Tsp	Coconut scraping
1/4 cup	Onion chopped
2 pinches	Turmeric powder
6 or 7	Curry leaves [ optional ]
2	green chilly [ adjust ]
1/2 Tsp	Mustard Seeds
1/2 Tsp	Black gram split
3/4 Tsp	Salt [ adjust ]
1 Tsp	Oil

Coriander leaves to garnish

Method :
Take grated radish and washed green gram lentil in a vessel.
Add enough salt and mix well.
Allow to stand for half an hour.

Meanwhile remove the center stem of the florets of vazhaipoo.
Chop nicely and put in a thin buttermilk.
Keep aside.

After half an hour heat a kadai with oil on a stove over medium flame.
Crackle mustard seeds and then add black gram split.
Add green chilly once the black gram turns golden.
Saute for few seconds and then add curry leaves and chopped onion.
Saute for half a minute and then add chopped capsicum.
Stir for some time and then add turmeric powder.
Drain thin butter milk from the vessel containing vazhaipoo and then add into the kadai.
Mix well after adding enough salt.
Saute for a minute.

Now squeeze out water from radish - lentil mix and then put into the kadai.
Adjust salt and mix well.

Keep it closed with a lid till both vazhaipoo and radish become soft.
Finally add coconut scrapping and toss well.
Turn off the stove and transfer into a serving bowl.
Garnish with chopped coriander leaves.

Tasty spicy vazhaipoo radish lentil stir fry ready to enjoy.

It goes well with sambar and rasam rice.

Other interesting recipes you might like to try

vazhaopoo poriyal

vazhaopoo carrot poriyal

vazhaopoo paruppu usili

Vazhaipoo kuzhambu

Vazhaipoo kodipasalai adai

Vazhaipoo kothamalli koottu

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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.




You might also like to try

Milagu kuzhambu

Vazhaipoo kuzhambu

Vazhaipoo curry

Vazhaipoo koottu

Vazhaipoo adai

Vazhaipoo kothamalli koottu

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