Vazhalaipoo Aira Meen Kuzhambu( Banana Blossom Tangy Gravy)

Serving:4 | Type: Chettinadu- Veg Kuzhambu


Onion(chopped) -1 ½ cups
Tomato(chopped) -1cup
Chili Dhaniya Powder -3tbsp
Turmeric -¼tsp
Tamarind -Lemon size
Salt -to taste
Garlic(chopped) -10 pods
Sesame oil -3 to 5tbsp
Mustard -1tsp
Urad dhal -1tsp
Fenugreek seeds -½tsp
Red chili -2
Curry leaves -few


Marinate and fry:

Vazhalaipoo -1small size
Kadalai mavu -3 to 4tbsp
Arisi mavu -2tbsp
Chili powder -1tbsp
Salt -to taste
Oil -for frying



  1. Clean the vazhalaipoo : Remove and discard the outer dark pink petals. Then separate each flower. Next remove and discard the thick black stem that is in the middle of the flower.
  2. Then marinate with the above ingredients with little water and keep it aside for 30 min – 1 hour .
  3. Soak the tamarind with a cup of water and squeeze out the pulp and keep it aside.
  4. Take a pan heat with oil, deep fry the marinated vazhalaipoo and keep it aside.
  5. Take a pan heat with oil, add seasonings and fry without burning.
  6. Add onion, garlic sauté for 2 minutes then add tomato, turmeric and salt sauté until tomato get mashed.
  7. Then add chili dhaniya powder, sauté for 1 minute, now add tamarind pulp and 2 to 3 cups of water.
  8. Boil it until raw smell goes, then turn off the stove.
  9. Before serving add fried vazhalaipoo and let it sit for 30 to 45 minutes.
  10. Serve with white rice.
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