Vazhaipoo Nethili Kuzhambu

                    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.

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.

Puli Thanni

                     Puli means Tamarind.Thanni means water. So Puli Thanni means Tamarind Water, suggesting that it is Tamarind Kuzhambu.This is a Kuzhambu, which is easy and fast to prepare when the vegetables are out of stock or returning home after a break.This Kuzhambu is characteristic only of the Tirunelveli region and of the Saiva Pillai Community.This Puli Thanni must have been been discovered by the people in those days when restaurants and getting food from outside were not common.

              Puli Thanni is prepared with the common ingredients but the taste is wonderful.This can be stored even outside the fridge for 2 or 3 days.

             This Puli Thanni is to be mixed with plain rice, Gingelly Oil and Paruppu Thuvaial or Thengai Thuvaial.Chutta Appalam is the best side dish.

            This is also prepared in the evening on the days of fasting.



Puli Thanni





To serve two :
Ingredients :

Tamarind   1 Big Lemon size
Small Onions    12 /  1 Big Onion
Red chillies    8
Oil   2 tbsp.
Salt, Turmeric Powder

For Tempering :

Mustard 1/2 tsp.
Split Urad Dhal   1/2 tsp.
Channa Dhal   1 tbsp.
Hing, Curry leaves.

Method :

1. Soak the Tamarind in warm water and take 2 cups of extract.

2. Heat the oil and add the ingredients for tempering and broken red chillies.

3. When the Mustard splutters and Channa Dhal turns slightly brown, add the
    sliced oinion. Saute till they turn brown.

4. Add the Tamarind extract,salt and Turmeric Powder.Mix well.Let it simmer on
    medium flame till it is reduced to 1 cup.The Tirunelveli spl.Puli Thanni is
    ready. 

Note :

Nowadays, we reduce the Tamarind and add a Tomato, finely sliced.

Two green chillies can be added and the red chillies can be reduced.