Vazhaipoo Vadai Kuzhambu

Name: Vazhaipoo Vadai Kuzhambu
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1 pcs banana blossom (medium, cleaned, finely chopped); 0.75 cup chana dal (soaked for 2 hours and drained); 4 pcs dried red chili (divided); 0.5 tsp fennel seeds (for vadai); 2 pcs onion (medium, divided, one finely chopped for vadai and one sliced for gravy); 2 pcs green chili (finely chopped); 1 inch ginger (finely chopped); 10 pcs curry leaves (divided); 0.5 tsp salt (divided); 2 cup oil for frying (for deep frying vadai); 25 g tamarind (soaked in warm water and extracted to make 2 cups tamarind water); 2 tbsp sesame oil (for gravy); 0.5 tsp mustard seeds; 0.25 tsp fenugreek seeds; 1 pinch asafoetida (divided); 2 pcs tomato (medium, chopped); 1.5 tsp sambar powder; 1 pinch turmeric powder; 0.5 tsp jaggery (optional but traditional for balance); 1 tbsp rice flour (mixed with 2 tbsp water); 2.5 cup water (divided, for boiling banana blossom and adjusting gravy)

RATING

4.3/5(28)

TASTE SCORE

8/10

Crisp banana blossom vadai simmered in a tangy tamarind gravy makes this Tamil home-style kuzhambu deeply comforting. The vadai soak up the spiced sauce just enough while still keeping a bit of bite.

PREP

35m

COOK

40m

SERVES

1 CUP OF KUZHAMBU WITH 3-4 VADAS PER SERVING

401 cal

SERVINGS

METHOD · 11 STEPS

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.
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.
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.
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.
prep · ~5 min
Prepare the tamarind water.
Soak the tamarind in warm water, squeeze well, and strain to make about 2 cups tamarind water.
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.
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.
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.
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.
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.
serve
Serve the vazhaipoo vadai kuzhambu hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the boiled banana blossom very well and squeeze out extra moisture before mixing, or the vadai can break in oil.
2
Pulse the chana dal only to a coarse mix; a smooth paste makes the vadai dense instead of craggy and crisp.
3
Shape the vadai small and slightly thin so they cook through quickly and absorb the kuzhambu evenly.
4
Fry on medium heat until deep golden; pale vadai will soften too fast once added to the tamarind gravy.
5
Let the tamarind gravy simmer until the sharp raw smell disappears before adding the rice flour slurry.
6
Add the fried vadai only in the last 2 minutes if you want a soft edge but still a little bite in the center.
7
If making ahead, store vadai and kuzhambu separately and combine only at reheating time to protect texture.