Skip to main content

Vazhai poo Vada Curry / Banana Flower steamed Lentils gravy


Vada curry is a famous side dish which is served with hot Idlis and Dosa around Tamilnadu region. Generally, it is prepared using kadalai parupu vadai (Masala vadai ) but to make it healthy, I have used 3 dals ( Toor, Moong n Chana ) in this recipe. And to make it more healthier, I have steamed the ground dal instead of frying it. Adding banana flower is a twist to my recipe to make the curry, a complete healthy side dish. The unique bitterness from banana flower gives a mild bitter taste to the curry, in order to reduce that, add lemon juice after removing from the flame. Due to diet factor, I did not add coconut milk or coconut paste in this recipe but adding is optional, as it enhances the flavor and richness of curry.


Ingredients :

1/2 Cup Chana dal
1/4 Cup Moong dal
1/4 Cup Toor dal
2 Dry red chillies
1 Tsp Saunf
3 Onions, Finely chopped
2 Tomatoes, Finely chopped
1 Tbsp Ginger Garlic paste
2 Green chillies, chopped 
1 1/2 Cups Banana flower / Vazhai poo, Finely chopped
1 1/2 Tsp Red chilli powder
2 Tsp Coriander powder
1/4 Tsp Turmeric powder
1/2 Tsp Garam Masala powder
Salt to taste
2 Tbsp Oil
Half of lemon juice
Curry leaves and Coriander leaves for garnishing

Method :

Wash and soak Chana dal along with Moong dal, Toor dal, dry red chillies and saunf for couple of hours.

Drain the water and grind it coarsely without adding water.

Add the chopped banana flower / vazhaipoo and salt in a coarsely ground mixture.

Mix well, prepare small balls and steam it for 10 minutes.

Remove from the flame and cool it completely.

Heat oil in a pan and add saunf followed by green chillies and finely chopped onions.

Saute till the onions turns translucent and add ginger - garlic paste.

Saute till the raw smell goes off.

Add the chopped tomatoes and saute till it turns soft.

Now add the masala powders ( Turmeric powder, Chilli powder, Coriander powder and Garam masala powder) and fry it for a minute in a medium flame.

Meanwhile, crumble the steamed balls and add it to the masala.

Mix well and add salt.

Add water and cook it for more 5 - 10 minutes in a medium flame.

Remove from the flame and add lemon juice.

Garnish with Coriander leaves and curry leaves.

Serve hot.

 Serving Options :

Serve with hot Idlis or Dosa. 




Comments

  1. I am loving all the herbs and spices in this. It sounds delicious.

    ReplyDelete

Post a Comment

Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)



Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….


Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …