Ennai Vazhakkai Kuzhambu is a flavorful South Indian gravy made with raw banana (vazhakkai), slow-cooked in tamarind sauce with a generous amount of oil. This dish is rich, tangy, and mildly spiced, making it a perfect accompaniment for steamed rice.
I first tasted this kuzhambu at my friend’s house, and I was immediately drawn to its unique taste. The raw banana absorbs the flavors beautifully, and the addition of oil enhances the texture, giving it a rich and delicious taste.
Let’s see how to prepare this simple yet flavorful Ennai Vazhakkai Kuzhambu.
Ingredients :
- Raw Banana - 1
- Tamarind - lemon sized ball
- Turmeric Powder - ¼ tsp.
- Gingelly Oil - 2 tbsp.
- Asafoetida - a pinch
- Salt - as needed
- Jaggery - ¼ tsp. (optional)
For the Masala:
- Dhania Seeds - 4 tsp.
- Toor Dhal - 1 tsp.
- Ured Dhal - 1 tsp
- Sesame seeds - 1 ½ tsp.
- Red chillies - 4 to 5
- Grated Coconut - ¼ tsp.
- Gingelly Oil - 2 tsp.
For seasoning:
- Gingilly Oil - 2 tsp.
- Mustard seeds - 1 tsp.
- Curry leaves - a handful
Method:
- Peel and cut the plantain into two inch pieces and keep them immersed in water till you use.
- Soak tamarind in hot water. Soaking in hot water makes the tamarind to become soft and sqeezing them is easy and there will be more juice.
- Heat oil and add the ingredients given for the masala powder and fry them and grind to a fine powder when cooled.
- In a pan, heat oil and add plantain pieces and fry them in medium flame till it becomes crisp.
- Add turmeric powder, asafoetida, salt and tamarind juice and boil well.
- After 5 minutes, add the spice powder and jaggery and mix well.
- Keep in medium flame till it thickens and switch off the pan.
- In another small pan, heat oil and add the seasonings and add them to the kuzhambu.
- Serve hot with cooked rice.
- Pair it with a simple poriyal for a comforting meal.
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