October 20, 2018

Vazhakkai Puli Kootu | Raw Bananas in Tamarind gravy


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Vazhakkai Puli Kootu is a delicious and a nice alternative to the regular raw banana curry / vazhakkai curry or vazhakkai podimaas .
This recipe belongs to the South Indian cuisine and more so is a very traditional recipe of the Tamil Brahmins. Mostly this recipe features on the menu of the wedding meal . This puli kootu can be served with some piping hot rice with a dollop of ghee and some papads as side or can also be served as an accompaniment to any vethakuzhambu variety or sambar or even More kuzhambu.

Preparation Time : 10 mins
Cooking Time : 20 mins
Complexity : simple

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Ingredients
1 raw banana chopped into medium sized cubes
handful of boiled chick peas
5-6 tablespoons boiled and mashed thoor dhall / thuvaram paruppu
2-3 tsp sambar powder
1 tsp jaggery powder
2-3 tablespoon thick tamarind extract
1/4 cup fresh grated coconut
3-4 dry red chillies
2-3 tsp udad dhall
1 tsp mustard seeds
few curry leaves
salt as needed
pinch of turmeric powder

*white pumpkin or ash gourd can also be used instead of raw banana. The process remains the same 

Method
Roast the udad dhall and dry chillies in a tsp oil until the dhall turns golden brown and crisp. In the same pan roast the coconut also until it turns light brown and gives a nice aroma. Cool the ingredients and grind it into a fine paste and keep aside.

In a pan , put the chopped raw banana for boiling with some salt and turmeric powder. Add the tamarind paste , sambar powder ,jaggery and boiled chick peas once the bananas are half done. Boil until the raw flavour of tamarind is lost. (addition of jaggery enhances the taste of the tamarind gravy)
Vazhakkai Puli Kootu is a delicious and a nice alternative to the regular raw banana curry / vazhakkai curry or vazhakkai podimaas .  This recipe belongs to the South Indian cuisine and more so is a very traditional recipe of the Tamil Brahmins. Mostly this recipe features on the menu of the wedding meal .


Add the boiled thoor dhall/ thuvaram paruppu ,adjust salt if required and when it reaches to a rolling boil stage,add in the coconut paste,about 1/4 cup water and cook for 3-4 mins.Turn off the stove,prepare a tempering of mustard seeds,curry leaves and asafoetida and add it to the kootu.
Vazhakkai Puli Kootu is a delicious and a nice alternative to the regular raw banana curry / vazhakkai curry or vazhakkai podimaas .  This recipe belongs to the South Indian cuisine and more so is a very traditional recipe of the Tamil Brahmins. Mostly this recipe features on the menu of the wedding meal .

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