Vazhaipoo / Banana Blossom is a wonder vegetable with tons of health benefits and when cooked the right way, tastes delicious. Vazhaipoo is found hanging in the end of banana clusters. It is commonly used in India. The florets from the Vazhaipoo can be used in cooking various dishes. It improves breast milk supply for lactating women. It solves menstrual problem, promotes weight loss and protects the uterus. It also consists of various vitamins and minerals. It promotes digestion, as it is rich in fibre.

How to clean Vazhaipoo / Banana Blossom

• Cleaning process of Vazhaipoo consumes time. But, it is totally worth it. We can definitely spare some TV time for cleaning it.
• First, apply some oil to your fingers, as cleaning process will stain your fingers and nails dark.
• We need to remove the florets that unfolds layer by layer and clean each and every floret. seperately.

• We need to remove the Pistil, a long stick like part and Calyx, a transparent leaf shaped part. This process is to be repeated from large to medium sized florets. Tiny stalks can be used as such.
• As you are cleaning soak the florets in water else it will become dark in color. Mine became dark. But taste was good.

• Once you are done cleaning apply some lemon juice and salt to your hands. Give a mild massage and wash it off.
• I make Vazhaipoo kuzhambu using the tiny florets.
• I save the large and medium florets for making Vazhaipoo vadai / kola urundai.
• If the Vazhaipoo stalks are not cleaned properly, the whole dish will turn bitter. So ensure cleaning it with utmost care.

Vazhaipoo Kuzhambu

Vazhaipoo kuzhambu is a Tamil Nadu style curry which is tangy and spicy. It tastes a lot like “Ayirai Meen Kuzhambu” (Fish curry made with tiny variety fish that resembles vazhaipoo florets). That is why Vazhaipoo kuzhambu is also known as Saiva Meen Kuzhambu (Vegetarian Fish Curry).

This style is my grandmother’s version. She usually grinds the masala paste using ammi / grinding stone. The flavor is awesome when the masala is made using ammi. That coarsely ground jeera and small onion will take the taste of the dish to another level. It will surely linger in your mouth for quite sometime.

I have used a traditional method called “Kooti Vaithal” for making vazhaipoo kuzhambu. It means, mixing all the ingredients first and then cooking it in flame. No sauteing is done. This method is followed down south in Tamil Nadu, especially Madurai and Virudhunagar. I learnt this kuzhambu from my mother and all of us are addicted to any kuzhambu made this way. Tastes so different when compared to the regular kuzhambu varieties.

I have made this kuzhambu many times. It took a while to nail the exact flavor. Making it repeatedly made me find the tricks and nail the exact flavor and consistency. So, do try it out and surprise your family and friends. I’m sure this taste will bring joy to your taste buds. Do follow these simple steps below and enjoy your vazhaipoo kuzhambu!

Ingredients

• Vazhaipoo – 1/2 cup (tiny stalk)
• Small onion / Shallots – 9
• Tamarind – gooseberry sized ball
• Grated coconut – 3 to 4 tbsp
• Dry Red Chilli – 4
• Whole Pepper – 1/2 tsp
• Whole Jeera – 1 tsp
• Turmeric powder – 1/4 tsp
• Salt – to taste
• Nallennai / Sesame oil – 4 tbsp

Procedure

• Clean the Vazhaipoo thoroughly. Separate the large and medium florets. Keep the tiny florets separately.
• We are going to use only the tiny florets for making this kuzhambu.
• Immerse the florets in water till use. I immersed the florets in water after taking this photograph below.
• Prepare all the ingredients and set aside.

• Grind dry red chilies and pepper to a powder.

• Next, add in the jeera and grind in pulse mode till it is crushed. Jeera should be coarse.

• Add this masala powder to a broad medium sized vessel or a clay pot.

• In the same mixie jar, add in coconut and add 1/4 cup warm water. Grind it to a smooth paste and extract the coconut milk. Add this to the masala powder.

• Add some coconut remains and small onions to the mixie jar. Grind this mixture in pulse mode. It should be coarse.

• Next, add in the tamarind extract, turmeric powder, salt and nallennai.
• This is our kuzhambu in a raw form. This method is called “Kuzhambu Kooti Vaithal” in Tamil.

• Switch on the stove and let this mixture boil in medium flame for 5 to 8 mins. Then simmer for 5 mins.

• Once the raw smell goes off and you see some oil oozing in the sides, add in the vazhaipoo. Do not mix with karandi / ladle. Just use a kitchen cloth to hold the sides of the vessel and just lift it and rotate it slowly till everything is mixed together. Whenever you want to mix, follow this way of lifting the vessel and rotating it.

• Let it cook in sim for another 10 mins. Check for salt and add if necessary.

• You can see oil floating on the top and see a nice red colored kuzhambu.

• Serve hot with some boiled rice.

• I love to enjoy vazhaipoo kuzhambu without any accompaniments. But you can add any side dish of your choice. I would suggest white pumpkin kootu or appalam / papad as a side.

Notes

• Clean the vazhaipoo thoroughly to avoid bitter taste.
• Adding only the tiny stalk ensures that the florets are cooked tender. This will taste exactly like a vegetarian fish curry.
• Since the tiny florets are less, you will get only less kuzhambu. You can double this recipe if using 1 cup of vazhaipoo.
• Sometimes, large florets are more fibrous. So I prefer using the large and medium florets for my kola urundai / vazhaipoo vadai.
• For a less spicy version, reduce the quantity of red chillies.
• Another substitute for masala is Chilly powder – 1 tsp, Pepper powder – 1/2 tsp, Jeera powder – 3/4 tsp.
• Do not skip adding nallennai. It adds to the flavor of this dish and healthy too.
• If you have a clay pot, do use it to make this recipe. It elevates the taste of this dish.