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A classic Tamil dish where crispy, savory banana flower and lentil fritters are dunked into a tangy, spicy tamarind gravy. The vadas soak up the flavorful kuzhambu, creating a wonderfully unique texture and taste.
For 4 servings
Prepare the Vada Batter
Fry the Vadas
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A classic Tamil dish where crispy, savory banana flower and lentil fritters are dunked into a tangy, spicy tamarind gravy. The vadas soak up the flavorful kuzhambu, creating a wonderfully unique texture and taste.
This south_indian recipe takes 85 minutes to prepare and yields 4 servings. At 550.17 calories per serving with 15.48g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Kuzhambu
Simmer the Kuzhambu
Assemble and Serve
Enhance the kuzhambu by adding vegetables like drumsticks, brinjal (eggplant), or yellow pumpkin along with the onions and tomatoes.
For a softer, melt-in-the-mouth vada, you can substitute half of the chana dal with masoor dal.
For a thicker, creamier kuzhambu, grind 2 tablespoons of grated coconut with a little water to a fine paste and add it during the last 5 minutes of simmering.
Banana flower and lentils are packed with dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The combination of chana dal and toor dal provides a high-quality plant-based protein, essential for muscle repair, growth, and overall body function.
Banana flowers contain antioxidants like flavonoids and phenolic acids, which help combat oxidative stress and reduce cellular damage in the body.
One serving of Vazhaipoo Vadai Kuzhambu contains approximately 480-550 calories. The calorie count can vary based on the amount of oil absorbed during deep-frying the vadas.
It has both healthy and less healthy aspects. The banana flower and lentils are excellent sources of fiber, protein, and essential minerals. However, the vadas are deep-fried, which adds significant fat and calories. To make it healthier, you can try air-frying or baking the vadas.
Yes. You can prepare the kuzhambu and the vadas separately and store them. Keep the kuzhambu in an airtight container in the refrigerator for up to 2 days, and the vadas in a separate container at room temperature for a day. Reheat the kuzhambu and add the vadas just before serving.
Absolutely. To bake, place the vadas on a baking sheet, brush with oil, and bake at 200°C (400°F) for 20-25 minutes, flipping halfway. For air-frying, brush with oil and air-fry at 180°C (360°F) for 15-18 minutes. The texture will be less crispy than the deep-fried version but much healthier.
If the batter becomes watery, it's likely because the dals were not drained well or water was added during grinding. To fix it, you can add a tablespoon or two of rice flour or roasted gram flour (pottukadalai maavu) to absorb the excess moisture and bind the batter.