| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 224 | 5g | 1g | 36g |
| sugars | fibre | protein | salt |
| 9g | 7g | 11g | 0.2g |
Every time I prepare the delectable Vazhaipoo Kuzhambu, also known as Banana Flower Curry, I am transported to the vibrant culinary scene of my beloved hometown, New York City. The diversity of flavors in this dish is as rich and varied as the city itself, each ingredient playing its part to bring about a symphony of taste, much as every community contributes to the unique blend that is NYC. Just like a beautifully choreographed stage play, each element comes together to create something truly unforgettable.
Not Just a Delight for the Taste Buds
This dish, while being a sensory delight, also scores high on nutritional value. It is packed with the goodness of banana flowers, which are known to be high in dietary fiber, reducing the risk of heart disease and aiding digestion. Its high vitamin C content helps to boost immunity, while its iron content proves beneficial in treating anemia. The recipe also makes use of split pigeon peas (toor dal), a well-known source of protein and dietary fiber, essential for muscle building and supporting digestive health respectively.
Tamarind extract used in this recipe is rich in antioxidants and has anti-inflammatory properties that can safeguard your health. In addition, turmeric and fenugreek seeds come with a host of health benefits, making this dish not just tasty but truly wholesome.
A Marriage of Flavors
The Vazhaipoo Kuzhambu, with its medley of flavors, stands tall and complete in itself, yet it can also beautifully complement other dishes. It pairs wonderfully with steamed rice, offering a balanced meal. It also works well with Naan, a traditional Indian flatbread. If you’re one for experimentation, try pairing it with quinoa for a fusion dining experience.
Akin to a vegetable curry, Vazhaipoo Kuzhambu might also remind you of the popular South Indian Sambar – not surprising considering they both share the backbone of tamarind extract and toor dal. This recipe however, with the unique addition of the banana flower, has its own exclusive appeal.
Whether it’s a Sunday brunch with your loved ones or a quiet dinner under the stars, this Banana Flower Curry will be a hit at either occasion. This humble yet exotic recipe brings together the spirit of a bustling city, the theater of dining, and wholesome nutrients in one serving. Each bite is a tribute to good taste and health. And that, dear reader, is why I simply treasure this recipe.
What You’ll Need
- 1 large banana flower
- 1 cup chopped onions
- 1 cup chopped tomatoes
- 4 cloves of garlic (minced)
- 1.5 tablespoon of vegetable oil
- 2 teaspoon of mustard seeds
- 1 teaspoon of cumin seeds
- 4 to 6 fenugreek seeds
- 1 teaspoon of turmeric powder
- 2 teaspoons of cayenne pepper (optional)
- 2 teaspoons of coriander powder
- 1.5 cups of tamarind extract
- 2 cups water
- 1 cup cooked toor dal (split pigeon peas)
- 1/2 teaspoon of salt (add more or less depending on taste)
- 3 tablespoons of chopped cilantro (for garnish)
Method
Step One
Start by preparing the banana flower. Remove the outer layers until you reach the tender, yellowish heart of the flower. Cut it into quarters and remove the stamen and hard outer cover in each floret. Chop the flesh finely and keep it in a bowl with water mixed with 1/2 teaspoon of turmeric powder to prevent discoloration.
Step Two
Heat vegetable oil in a large pan over medium heat. Once the oil is heated, add mustard seeds, cumin seeds and fenugreek seeds. Fry them until they start to pop and sizzle.
Step Three
Add the chopped onions to the pan. Fry them until they turn translucent. Now, add minced garlic and fry until it is aromatic.
Step Four
Add the chopped tomatoes to the pan. Cook until they are soft and juicy. Now, add turmeric powder, cayenne pepper (if using) and coriander powder. Mix well and cook until the raw smell of spices is gone.
Step Five
Add chopped banana flower to the pan. Cook it on medium heat for 5-7 minutes or until it is cooked thoroughly.
Step Six
Add tamarind extract and water to the pan. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
Step Seven
Mix in the cooked toor dal and salt to the curry. Cook for a further 10-15 minutes, allowing all the flavors to blend together.
Step Eight
Check the seasonings and adjust if necessary. Turn off the heat, garnish with chopped cilantro and serve your Vazhaipoo Kuzhambu hot with rice or bread of choice. Enjoy!
