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
- First clean banana flower by removing the stick like part and a transparent covering and put in buttermilk water mixture till use.
- Set everything given in the ingredients list ready.
- 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.
- 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.
- This dough should be shaped into fishes don’t make it watery.
- Heat a kadai shape it to fish shape and fry in medium high flame till golden, take out in a tissue.
- 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.
- Add all the spice powders given and roast it nicely till the rawness goes off.
- Add the minced tomatoes and saute till oil comes out, now add the tamarind water with thin coconut extract and needed water to boil.
- Add salt and boil
- When the rawness goes off add the fried dough let it boil for 5 minutes.
- Switch off the stove then add the thick extract with chopped coriander leaves.
- Serve with white rice.
Notes
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.
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.