Vazhaikai (Banana) Paal Kuzhambu


  • 1 Green Banana
  • 1 Coconut
  • 1 teaspoon sambar powder
  • A pinch of turmeric powder
  • ½ teaspoon salt
  • 1 teaspoon oil
  • ½ teaspoon mustard
  • Few curry leaves
  • 2 or 3 sambar onion chopped finely


  1. Grate the coconut and take out thick milk and keep aside. Add some water to the remaining coconut and extract thin milk.
  2. Remove skin from the plantain and cut into four and then cut lengthwise into 3 inch pieces. Put it in a vessel and add the thin coconut milk and little water to cover the vegetable. Add salt, sambar podi and turmeric powder. Bring to boil and cook till the plantain is soft. Reduce heat and add the thick coconut milk. Bring to boil. Season it with mustard, chopped onion and curry leaves.


  1. Hi kamala,

    Nice to see so good recipes. I have a doubt…if we add coconut milk for the plantain to cook, will it not cuddle? Started to cook the same with the doubt…thanks.

  2. Hi,

    Thank you for visiting my blog. When we cook the banana in THIN coconut milk with water, it will not curdle. After the banana is cooked, we are adding the THICK milk. After adding thick milk, it is sufficient just to allow it to boil once. In this way, it will not curdle and you will get a aromatic paal kuzhambu.

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