Name: Banana Flower Vadai Kuzhambu recipe by Priya Satheesh at BetterButter
Prep time: 120 min
Cook time: 45 min
Total time: 165 min
Yield: 3
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, finely chopped; 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 / Cloves; 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

Ingredients Serving: 3

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, finely chopped
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 / Cloves
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

Instructions

For Vadai :
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 with hot rice.

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Feb-22-2018

BetterButter Editorial Feb-22-2018

Hi Priya, collage images are not allowed, kindly share a clear and single image of this dish. To edit the image, please go to the recipe image and click on the 'pen icon' on the right top side and edit the image. Thanks!