March 15, 2017

Vazhaipoo Vadai Kuzhambu / Banana Flower Vadai Kuzhambu

Sharing one of my most favourite kuzhambu prepared using Vazhai poo which I have been relishing from childhood. Still remember those days of fighting with my brother to grab the first set of piping hot vadas. Few foods make us nostalgic and this is one for me :)

Vazhaipoo, which is called Banana flower / Banana Blossoms in English has lots of health benefits too. Though the cleaning part is little tough, there is absolutely no compromise in taste. One of my blogger friend Sujitha from had posted the perfect way of cleaning this blossoms. Click HERE to view the detailed video.

This is one of the popular veggie in South Indian cooking in which lots of varieties like Kootu, Poriyal / Stir fry, Vadai, Usli etc can be prepared. In my today's recipe, Vazhaipoo vadai is prepared and soaked in a tangy masala gravy to give a delicious kuzhambu. This goes perfect with hot rice and also can be served with Idly or Dosa. Soaking vada in kuzhambu makes the vadai more tasty and juicy.

Ingredients :

For Vadai :

1 Cup Chana dal
1 Cup Finely chopped Vazhai poo / Banana flower ( I have used one full medium sized flower in this recipe )
1 Cup Finely chopped Onions
1 Tsp Saunf
3 Green chillies
1 Tsp Ginger garlic paste
Few coriander leaves 
Salt to taste 
Oil for deep frying 

For Kuzhambu :

2 Tbsp Gingelly oil 
1 Tsp Saunf 
1/2 inch Cinnamon stick 
1 Bay leaf 
1 Laung
2 Onions, Finely chopped
1 Tsp Ginger - garlic paste
1 Big Tomato, finely chopped 
Few Curry leaves 
1 1/2 - 2 Tsp Chilli powder ( Adjust according to taste ) 
2 1/2 Tsp Coriander powder 
1/4 Tsp Garam masala powder 
Salt to taste 
Lemon sized Tamarind soaked in a cup of water 

Method :

Wash and soak Channa dal for couple of hours.

Then, drain the water and grind it little coarsely ( like masala vadai ). keep aside. 

Grind ginger garlic paste along with green chillies and coriander leaves into paste and add it to the ground channa dal.

Add chopped onions followed by saunf, finely chopped vazhai poo / banana flower and the required amount of salt.

Do not add water to the mixture. 

Divide the mixture into small equal sized balls, shape them into roundels ( cutlet or vada shape ) and keep aside. ( Instead of round shape, the mixture can also be made into kofta shape too ).

Heat oil for frying and gently drop the prepared shaped vadas.

Deep fry them in batches in a medium flame until it gets cooked and turns crispy. 

Once done, remove and keep aside. 

For kuzhambu :

Extract juice from the soaked tamarind and keep aside. 

Crush cinnamon stick, laung and saunf coarsely using mortar and pestle. Keep aside. 

Heat oil in a pan and add the crushed masala along with the bay leaf and curry leaves.

Add finely chopped onions and saute till it gets translucent.

Add ginger - garlic paste and saute till the raw smell goes off.

Now add the chopped tomato and cook till it turns soft and mushy.

Add turmeric powder followed by chilli powder, coriander powder, garam masala powder and salt.
Mix well and add 2 tbsp of water. 

Cook till the oil separates from the gravy.

Now add the tamarind extract along with a cup of water.

Adjust salt at this stage and let it boil till the raw smell of tamarind goes off.

When the kuzhambu gets its consistency, garnish with curry leaves and switch off the flame. 

Now add the fried vadas and let it soak for sometime.

Serve hot. 

Serving Options :

Serve with hot rice. 

Note :

Coconut paste can also be added in this kuzhambu to get extra taste and richness.


  1. Perfect clicks Priya 😊 Have not had this Kuzhambu before, will make some when I get hold of some vazhaipoo 👍

  2. The kuzhambu looks so delicious.

  3. Priya @asmallbite
    I love vazhai poo vadai so much,that too in kuzhambu,drooling here.

  4. Nice clicks the first click...difficult to get banana flower but nice recipe