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Main Ingredients | Banana Leaves, Gingelly Oil |
Cuisine | Kerala |
Course | Main Course Vegetarian |
Prep Time | 31-40 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Vazhai Poo Puttu Kari
- 1 medium Banana Leaves
- Gingelly Oil
- 1/4 teaspoon Turmeric powder
- 2 tablespoons Tamarind pulp
- 2 Green chillies
- 1/2 teaspoon Mustard seeds
- 1 teaspoon Split black gram skinless (dhuli urad dal)
- 2 Whole dry red chillies
- 10-12 Curry leaves
- 2 tablespoons Gingelly oil
- to taste Salt
- For paste
- 1/4 cup Split Bengal gram (chana dal)
- 2 tablespoons Split black gram skinless (dhuli urad dal)
- 1/4 cup Split pigeon pea (toor dal/arhar dal)
- 2 tablespoons Moong dal
- 6 Whole dry red chillies
- 1/4 teaspoon Asafoetida
- to taste Salt
Method
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Info
Calories | 966 |
Carbohydrates | 122 |
Protein | 38.9 |
Fat | 35.8 |
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