Vazhakkai Kuzhambu (Raw Plantain Kuzhambu)

The best part about this recipe is that it doesn't use coconut at all.. Recipe for tasty and healthy Vazhakkai kuzhambu follows..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Raw Plantain            - 1 (Vazhakkai)
Small Onion             - 5 to 8
Tamarind                  - small lemon size ball
Curry Leaves            - few
Salt                            - As required
Turmeric Powder      - 1/4 tsp
Chili Powder             - 1/2 tsp
Coriander Powder     - 1/2 tsp (Malli Thool)
Fennel Seeds             - 1/4 tsp (Perunjeeragam/ Sombu)
Fenugreek Seeds       - 1/4 tsp (Vendhayam)

To Saute in oil and Grind:

Big Onion     - 1
Tomato         - 1

Procedure:

• Chop finely Big onion and tomato. Saute in oil both Big onion , Tomato and grind to a smooth paste adding little water.
• Peel small onion. Extract juice from tamarind. Chop Raw plantain into thick slices. 
• Heat oil in a cooker. Add fennel seeds and fenugreek seeds to it.
• When they splutter, add small onions and curry leaves to it.
• After they turn translucent, add ground masala. Add also enough salt, Turmeric powder, Chili powder and Coriander powder.    
• After the raw flavor of masala goes off, add tamarind extract and also enough water.
• Mix everything well together. Add chopped plantain and cook it for a whistle.
• Serve it  with hot steaming rice and Poriyal of your choice.

Vazhakkai Puzhi Kulambu (Raw Banana Kuzhambu)

An interesting fact about Raw Banana is that even Diabetes Patients can eat this vegetable because of its high starch content, Where they are not supposed to eat Ripe Bananas. Raw Banana also has Pro-Biotic bacteria which helps to improve colon health. The only disadvantage of Raw Banana is that it  may produce some bloating and gas. So Don't forget to use Asafoetida, when preparing this kuzhambu..

Here is the recipe..

Recipe For  : 2

Preparation Time : 20 minutes

Ingredients: 

Vazhakkai                      - 1   (Raw Banana)

Small Onions               - 6-8

Tomato                        - 1/2

Tamarind                     - a lemon size ball

Salt                               - As required

Turmeric Powder         - 1/2 tsp

Mustard Seeds             - 1 tsp (Kadugu)

Fenugreek Seeds         - 1 tsp (vendhayam)

Green Chilli                 - 1

Curry Leaves               - few
Asafoetida                   - a pinch

Oil                                - As required.

To Grind:

Chopped Coconut          - 2 tbsp

Tomato                           - 1/2 

Coriander Seeds            - 1 tsp  (malli)

Red Chilli                        - 2

Cumin Seeds                  - 1/2 tsp (seeragam)

Fennel Seeds                  - 1/2 tsp (sombu)

Pepper                            - 1/2 tsp (milagu)

Fenugreek Seeds           - 1 tsp (vendhayam)

Toor Dal                          - 1 tsp (Thuvaram Parupu)

Procedure:

• Peel and chop Vazhakkai into little bigger pieces. Peel small onions.Chop  tomato. Slit Green Chili. 
• Dry roast everything except coconut and tomato. Grind roasted things with coconut and tomato. Your kuzhambu masala is ready. Extract juice from tamarind.
• Heat oil in  a pan. Add chopped Vazhakkai. Saute for some time, till it changes its color and take it out.
• Heat some more oil in the same pan. Add mustard seeds and fenu greek seeds. When they splutter,  add asafoetida, onions, green chilli and curry leaves.
• When onions are translucent, add chopped tomato..
• After a while, add ground  masala. Add tamarind juice, salt and turmeric powder to the kuzhambu.
• Cook the kuzhambu in low flame, till vazhakkai is completely cooked and kuzhambu gets thicken. Alternatively you can cook kuzhambu for a whistle. Garnish with coriander leaves and serve.