A gravy that is made with plantain (raw banana) and coconut milk. This dish can be served with steamed rice.
Vazhaikai Paal Kuzhambu
Course: KuzhambuCuisine: Indian, TamilDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
10
minutesA gravy that is made with plantain (raw banana) and coconut milk.
Ingredients
1 1 Plantain (raw banana)
1 1 Coconut
1 1 heapedteaspoon sambar powder
A pinch of turmeric powder
1/2 teaspoon 1/2 salt or as per taste
2 teaspoon 2 oil
1/2 teaspoon 1/2 mustard
Asafoetida- a pinch
Few Few curry leaves
3 3 or 4 sambar onion chopped finely
Directions
- Begin by grating the coconut using a fine grater or food processor.
- Once the coconut is grated, use a cheesecloth or fine mesh strainer to separate the thick coconut milk from the pulp.
- Set the thick coconut milk aside in a separate container, being careful not to mix it with the thinner coconut milk that may be extracted later.
- If desired, repeat the process with the remaining coconut pulp to extract additional coconut milk.
- Remove skin from the plantain and cut into four and then cut lengthwise into 3 inch pieces.
- Put it in a vessel and add sambar powder, turmeric powder and salt.
- Add the thin coconut milk to cover the vegetable.
- 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, asafoetida, chopped onion and curry leaves.
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.
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.