The name sounds like a fish curry; yet it is a purely vegetarian gravy. Nethili is nothing but the florets of the banana flower, that is Vazhaipoo.
So far, only Poriyal, a side dish for rice and Vaizhaipoo Vadais have been prepared by me. After watching a cookery demonstration, this is the first time, that a gravy has been prepared using the banana flower.
This gravy goes well with rice, dosais and chappathis.
Ingredients:
Banana Flower florets 1 cup
Besan Flour 3 tbsp.
Rice Flower 1 tbsp.
Tomatoes 2
Big Onion 2
Tamarind 1 lemon size
Oil 0.5 cup.
Chilly Powder 2 tsp.
Coriander Powder 2 tsp.
Grated coconut 0.5 cup.
Turmeric Powder, Salt, Mustard, Split Urad Dhal, Curry Leaves
Method :
1. Mix the Besan flour, rice flour, salt, turmeric powder and 1 tsp. of chilly powder .Make a batter, similar to that of the Bajji batter.Dip the florets one by one in the hot oil and deep fry on medium flame in two or three batches. Set aside.
2. Heat 2 tbsp of the same oil, add the sliced onion, saute with some garlic if
preferred. Then add the sliced tomatoes and saute till they shrink.
3. Add three cups of water, extracted from the tamarind.Add 1 tsp. of chilly powder, 2 tsp. of coriander powder, salt to taste and turmeric powder. Mix well and let it boil on medium flame. Add the fried florets.
4. When the gravy becomes thick, add a fine paste of coconut, ground in the
So far, only Poriyal, a side dish for rice and Vaizhaipoo Vadais have been prepared by me. After watching a cookery demonstration, this is the first time, that a gravy has been prepared using the banana flower.
This gravy goes well with rice, dosais and chappathis.
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| Vazhaipoo Nethili Kuzhambu |
Ingredients:
Banana Flower florets 1 cup
Besan Flour 3 tbsp.
Rice Flower 1 tbsp.
Tomatoes 2
Big Onion 2
Tamarind 1 lemon size
Oil 0.5 cup.
Chilly Powder 2 tsp.
Coriander Powder 2 tsp.
Grated coconut 0.5 cup.
Turmeric Powder, Salt, Mustard, Split Urad Dhal, Curry Leaves
Method :
1. Mix the Besan flour, rice flour, salt, turmeric powder and 1 tsp. of chilly powder .Make a batter, similar to that of the Bajji batter.Dip the florets one by one in the hot oil and deep fry on medium flame in two or three batches. Set aside.
2. Heat 2 tbsp of the same oil, add the sliced onion, saute with some garlic if
preferred. Then add the sliced tomatoes and saute till they shrink.
3. Add three cups of water, extracted from the tamarind.Add 1 tsp. of chilly powder, 2 tsp. of coriander powder, salt to taste and turmeric powder. Mix well and let it boil on medium flame. Add the fried florets.
4. When the gravy becomes thick, add a fine paste of coconut, ground in the
mixer, Simmer for 5 minutes. Season with mustard, Split Urad Dhal and curry leaves.
