valaipoo kulambu recipe /saiva meen kuzhambu

valaipoo kulambu recipe /saiva meen kuzhambu

valaipoo kulambu recipe /saiva meen kuzhambu

valaipoo kulambu recipe /saiva meen kuzhambu

Saiva meen kuzhambu the name itself is very tempting and will kindle our taste-buds with loads of expectation. Making valaipoo kulambu recipe is quite time-consuming but worth its pain. You can plan it to do like you can finish the cleaning the banana flower the day before so that the next day when you do it will be that easy.Usually for all tamarind based gravies I add jaggery and for this also I have added a bit of it to bring balance. I made it into fish-shaped dough it makes the dish more attractive and gives a shape of a proper fish kulambu.

valaipoo kulambu recipe /saiva meen kuzhambu

Use only gingelly oil for making this Kuzhambu and this only gives the exact flavour and aroma.The gravy thickens after it cools so you can keep the gravy thin itself and while serving it will be in correct consistency. Don’t add too much of tamarind always check for taste while adding the tamarind water extract. Once you make this valaipoo kulambu recipe then you will never fail to make it as a routine.

 

valaipoo kulambu recipe /saiva meen kuzhambu

 

INGREDIENTS:

 

To make fried dough:

Banana flower /valaipoo(cleaned) – a big hand full(soak it in butter milk after cleaning)
Bengal gram flour/kadala maavu – 3/4 cup
Chilli powder – 1 tsp
Turmeric powder – 1/4 tsp
Salt to taste
Pinch of asafoetida
Oil to fry

For the gravy:

Roughly minced tomatoes – 3-4(normal size)
Small onions/chinna vengayam – 1/4 cup
Some curry leaves
Gingelly oil/nallennai – 5 tbsp
Salt to taste
Mustard seeds and fenugreek seeds – 2 tsp
Crushed garlic cloves – 10
Tamarind extract from small gooseberry sized ball
Small piece of jaggery (optional)
Coconut milk from one medium-sized coconut
Take thick extract and thin extract(two extracts)
Chopped coriander leaves

Spice powders to add:

Chilli powder – 11/2 tsp
Coriander powder/dhaniya powder – 1 tsp
Turmeric powder – 1 tsp
Sombu powder/aniseed powder – 1 tsp
Jeera powder/seeragam – 1 tsp
Pepper powder – 11/2 tsp

METHOD:

valaipoo kulambu

valaipoo kulambu

1.First clean banana flower by removing the stick like part and a transparent covering and put in buttermilk water mixture till use.
2.Set everything given in the ingredients list ready.

valaipoo kulambu
2.Now we will make the fried fish dough by putting the banana flower in a mixer jar, mince it roughly don’t grind it smoothly.

flour

valaipoo kulambu
3.In a mixing bowl add bengal gram powder, salt, chilli powder, turmeric powder, asfoetida,add the minced banana flower sprinkle water and mix to form a loose dough.
4.This dough should be shaped into fishes don’t make it watery.

valaipoo kulambu
5.Heat a kadai shape it to fish shape and fry in medium high flame till golden, take out in a tissue.

valaipoo kulambu

valaipoo kulambu
6.Now keep a thick bottomed kadai with gingelly oil add mustard and fenugreek and when mustard splutters add small onions with curry leaves, then add crushed garlic and leave it to brown.

valaipoo kulambu
7.Add all the spice powders given and roast it nicely till the rawness goes off.

valaipoo kulambu

valaipoo kulambu
8.Add the minced tomatoes and saute till oil comes out, now add the tamarind water with thin coconut extract and needed water to boil.

valaipoo kulambu

9.Add salt and let it boil.

fried ball
10.When the rawness goes off add the fried dough let it boil for 5 minutes.

valaipoo kulambu

valaipoo kulambu
11.Switch off the stove then add the thick extract with chopped coriander leaves.

valaipoo kulambu
12.Serve with white rice.

valaipoo kulambu recipe /saiva meen kuzhambu

kuzhambu,gravy

SouthIndian

4-5

valaipoo kulambu recipe /saiva meen kuzhambu

Ingredients

    To make fried dough:
  • Banana flower /valaipoo(cleaned) - a big hand full(soak it in butter milk after cleaning)
  • Bengal gram flour/kadala maavu - 3/4 cup
  • Chilli powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Salt to taste
  • Pinch of asafoetida
  • Oil to fry
    For the gravy:
  • Roughly minced tomatoes - 3-4(normal size)
  • Small onions/chinna vengayam - 1/4 cup
  • Some curry leaves
  • Gingelly oil/nallennai - 5 tbsp
  • Salt to taste
  • Mustard seeds and fenugreek seeds - 2 tsp
  • Crushed garlic cloves - 10
  • Tamarind extract from small gooseberry sized ball
  • Small piece of jaggery (optional)
  • Coconut milk from one medium sized coconut
  • Take thick extract and thin extract(two extracts)
  • Chopped coriander leaves
    Spice powders to add:
  • Chilli powder - 11/2 tsp
  • Coriander powder/dhani powder - 1 tsp
  • Turmeric powder - 1 tsp
  • Sombu powder/aniseed powder - 1 tsp
  • Jeera powder/seeragam - 1 tsp
  • Pepper powder - 11/2 tsp

Instructions

  1. First clean banana flower by removing the stick like part and a transparent covering and put in buttermilk water mixture till use.
  2. Set everything given in the ingredients list ready.
  3. Now we will make the fried fish dough by putting the banana flower in a mixer jar, mince it roughly don’t grind it smoothly.
  4. In a mixing bowl add bengal gram powder, salt, chilli powder, turmeric powder, asfoetida,add the minced banana flower sprinkle water and mix to form a loose dough.
  5. This dough should be shaped into fishes don’t make it watery.
  6. Heat a kadai shape it to fish shape and fry in medium high flame till golden, take out in a tissue.
  7. Now keep a thick bottomed kadai with gingelly oil add mustard and fenugreek and when mustard splutters add small onions with curry leaves, then add crushed garlic and leave it to brown.
  8. Add all the spice powders given and roast it nicely till the rawness goes off.
  9. Add the minced tomatoes and saute till oil comes out, now add the tamarind water with thin coconut extract and needed water to boil.
  10. Add salt and boil
  11. When the rawness goes off add the fried dough let it boil for 5 minutes.
  12. Switch off the stove then add the thick extract with chopped coriander leaves.
  13. Serve with white rice.

The fried dough can even be shaped into a ball or anything you wish. The dough before frying should be in correct consistency so that we can shape the dough. Switch off the stove then add the thick extract, don’t let it boil after adding the thick extract. The gravy thicken after it cools so you can keep the gravy thin itself and while serving it will be ok. Use only gingelly oil while making this curry for exact flavour and outcome. You can fry the dough in normal sunflower oil.

Some Kuzhambu varieties to check here:

vendakkai gravy /lady’s finger puli kulambu (kuzhambu) with coconut

poondu kuzhambu south indian recipe /garlic small onion kulambu

siru keerai kulambu /Keerai sambar/keeraiKuzhambu with dal

pavakkai puli kuzhambu recipe (bittergourd kulambu without coconut)

manathakkali kulambu recipe (vatha kuzhambu)

 

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