Vazhaipoo Vadai Kuzhambu

1. 1
   prep · ~15 min

   Clean and chop the banana blossom.

   1.Remove the tough outer bracts and florets from the banana blossom.

   2.Finely chop the tender inner blossom.

   3.Keep the chopped banana blossom ready for cooking.

   TIPDiscarding the hard stamens from the florets keeps the vadai tender and easier to bite.
2. 2
   boil · ~10 min

   Boil the banana blossom.

   Bring 1 cup water to a boil, add the chopped banana blossom and cook until just tender, about 8 to 10 minutes. Drain well and let it cool enough to handle.

3. 3
   mix · ~7 min

   Grind the vadai mixture.

   1.Add soaked chana dal, 2 dried red chili, fennel seeds, ginger and 1 pinch asafoetida to a grinder.

   2.Pulse to a coarse mixture without adding water.

   3.Transfer to a bowl and mix in the boiled banana blossom, 1 chopped onion, green chili, a few curry leaves and 0.25 tsp salt.

   TIPKeep the mixture coarse and fairly dry so the vadai hold their shape and stay crisp after frying.
4. 4
   fry · ~15 min

   Shape and fry the vadai.

   1.Heat oil for frying over medium heat.

   2.Shape small flat patties from the banana blossom mixture.

   3.Slide them into the hot oil and fry in batches until deep golden and crisp on both sides.

   4.Drain and keep the fried vadai aside.

   TIPFry on medium heat so the center cooks through before the outside turns too dark.
5. 5
   prep · ~5 min

   Prepare the tamarind water.

   Soak the tamarind in warm water, squeeze well, and strain to make about 2 cups tamarind water.

6. 6
   temper · ~2 min

   Make the tempering for the kuzhambu.

   1.Heat sesame oil in a kadai over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add fenugreek seeds, the remaining 2 dried red chili, remaining curry leaves and the remaining pinch of asafoetida.

   4.Stir for a few seconds until fragrant.

   TIPDo not let the fenugreek seeds darken too much or the gravy can turn bitter.
7. 7
   saute · ~11 min

   Cook the onion and tomato base.

   1.Add the sliced onion and cook until soft and lightly golden, 5 to 6 minutes.

   2.Add chopped tomato and cook until pulpy, 4 to 5 minutes.

   3.Stir in sambar powder, turmeric powder and the remaining 0.25 tsp salt.
8. 8
   simmer · ~12 min

   Simmer the tamarind gravy.

   Pour in the tamarind water and the remaining 1.5 cups water. Add jaggery and bring to a steady simmer. Cook until the raw tamarind smell goes away and the gravy reduces slightly, about 10 to 12 minutes.

9. 9
   mix · ~3 min

   Thicken the kuzhambu lightly.

   Stir the rice flour with a little water to make a smooth slurry. Add it to the simmering gravy and cook for 2 to 3 minutes until the kuzhambu lightly thickens.

10. 10
    simmer · ~2 min

    Add the vadai and finish the kuzhambu.

    Add the fried vazhaipoo vadai to the gravy and simmer gently for 2 minutes so they absorb some flavor without turning mushy.

    TIPAdd the vadai just before serving if you want them to keep more texture.
11. 11
    serve

    Serve the vazhaipoo vadai kuzhambu hot.

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