How to make Vazhai Poo Puttu Kari -
Awesome preparation with banana blossom.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Banana Leaves (केले के पत्ते ), Gingelly Oil (तिल का तेल)
Cuisine : Kerala
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Hare Chane Methi Bollari Barthad Palak Kishmish Gatta Curry
Vazhai Poo Puttu Kari Recipe Card
The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves.
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling.
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.
Prep Time : 31-40 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Vazhai Poo Puttu Kari Recipe
Banana Leaves 1 medium
Gingelly Oil
Turmeric powder 1/4 teaspoon
Tamarind pulp 2 tablespoons
Green chillies 2
Mustard seeds 1/2 teaspoon
Split black gram skinless (dhuli urad dal) 1 teaspoon
Whole dry red chillies 2
Curry leaves 10-12
Gingelly oil 2 tablespoons
Salt to taste
For paste
Split Bengal gram (chana dal) 1/4 cup
Split black gram skinless (dhuli urad dal) 2 tablespoons
Split pigeon pea (toor dal/arhar dal) 1/4 cup
Moong dal 2 tablespoons
Whole dry red chillies 6
Asafoetida 1/4 teaspoon
Salt to taste
Method
Step 1
Clean the flower individually and chop finely. Boil in 2 cups water with turmeric, little salt and tamarind pulp for about 3-4 minutes. Drain and reserve. Wash and chop the green chillies.
Step 2
Soak the four dals for about 20 minutes, drain and grind to a thick paste with the red chillies, salt and asafoetida with just enough water.
Step 3
Spread the paste evenly on a plantain leaf and steam for about 15 minutes or till completely cooked. Test by inserting a toothpick or needle into the mixture. If it comes out clean then it is cooked.
Step 4
Turn out the cooked dal on a large thali to cool. Break it to a powder texture with your palm and fingers. Heat oil in a kadai, temper with mustard seeds, red chilli, urad dal and curry leaves.
Step 5
Add the chopped green chillies and sauté. Add the cooked flower and the dal mixture. Toss on high heat for a couple of minutes and then reduce the heat and keep stirring till it starts sizzling. Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
