Thursday, 22 June 2017

BANANA FLOWER CURRY KUZHAMBU

Banana flowers/blossom is one of the super veggies that are good for the health of women of all age groups. It is packed with fiber contents and iron contents.

It prevents infection; it reduces free radicals activity, it cures anemia and good for diabetic patients.
It regulates bleeding during menstruous period. It supports to increase the breast milk of lactating mothers.

You can try this delicious curry kuzhambu for idlies, dosais and hot steamed rice. It exactly tastes as non-vegetarian gravy. Every floret of this curry is looking like ayirai or nethili fish.

Ingredients:

Banana florets one cup 
Shredded coconut one cup
Shallots half cup
Country coriander powder one tablespoon
Cumin seeds one spoon
Pepper one spoon
Star anise one 
Cinnamon three sticks
Poppy seeds one spoon
Fennel seeds powder one spoon
Cardamom one optional
Turmeric one spoon
Red chilly powder  one spoon
Curry leaves one strand
Mustard seeds one spoon
Sesame oil one tablespoon
Shakthi (Any brand) mutton masala powder two spoons
Fried gram one spoon to make the gravy thick
Required water
Salt to taste
Coriander leaves optional
Tomato one medium size
Garlic and ginger gratings one tablespoon

Procedure:

Clean the banana florets by removing the stigma and transparent petiole.
Collect them in a bowl.
Collect the shredded coconut, fried gram, poppy seeds, cinnamon, Coriander powder, cumin seeds, pepper in a mixer and blend them into a fine paste.
Heat the wok with oil over a medium flame.
Add mustard seeds one cinnamon, star anise, two cloves, fennel seeds to crackle.
Once they start to crackle, add shallots and curry leaves.
Saute for a while over a low flame.
Add ginger garlic gratings and saute till the nice aroma emanates.
Add banana flowers and saute for few seconds.
Add turmeric, red chilly powder, mutton masala, tomato pieces and saute for two seconds.
Now add the ground masala and saute for two seconds over a low flame.
Add required water and salt.
Allow boiling until the flowers cooked.

Remove from flame and serve with chapathies, rotis, idlis dosas or hot steamed rice.
It goes very well any main dish.

This is the same method as the other veggie kuruma or gravy of  South India.

You will like this yummy gravy..😊😃





COWPEAS BRINJAL KOOTU

Ingredients:

Cow peas one cup
Brinjal four or five
Turmeric one spoon
Coriander powder one spoon
Sesame oil one tablespoon
Garlic pods four
Cumin seeds one spoon
Tomato one
Sambar powder half a spoon
Salt to taste
Shallots 10 nos
Curry leaves 10 nos
Green chilly one.

Procedure:

Dry roast the cow peas  until the peas turn brown and bend for a second until the beans broke into pieces.
Wash the broken peas and cook for ten minutes with turmeric, castor oil two drops and required water until the peas turn soft and well cooked.
Add chopped brinjal, sambar powder, half a spoon of turmeric, salt and allow boiling until the brinjal cooked soft.
Heat the tempering pan with oil.
Add mustard seeds to crackle.
Add shallots, curry leaves, green chilly.
Saute for a while until the shallots turn translucent.
Transfer the cooked brinjal and cooked cow peas.
Allow boiling for a while.
Remove from fire.


Enjoy with hot steamed rice topped with cow ghee

















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