Saiva meen kuzhambu, sound itself interesting, isn't it? Yes! You heard it right, today am posting vegetarian fish gravy. It is popular in chettinad cuisine. I tasted the kuzhambu in my cousin wedding, the chef asked us to taste the saiva meen kuzhambu, even though its vegetarian I had little hesitate to taste the gravy:P I asked him, what is this? He told that its vazhai poo/plantain flower, which really looks like ayira meen (Makerel Fish). Then I tasted it, wow it was tasted great.
The preparation is easy and it is totally worth of trying. My mom and grand ma told the recipe one by one and I proceed in their guidance. I love the crispy vazhai poo with the kuzhambu. Vegetarians/Vegans here is the recipe for us to try out how the taste of fish kuzhambu… ;)
Main Course - Gravy
Source – My Mom
Vazahipoo/Plantain flower – 1 Medium
Bengal gram flour – 2 Tbsp
Red chilli powder – ½ Tsp
Salt – 1/8 Tsp
Oil – 3 Tbsp
Fenugreek – 1 Tsp
Mustard seeds – 1 Tsp
Urad dal – 1 Tsp
Shallots – ½ Cup, chopped
Curry leaves – Few
Tomatoes – 2, chopped
Shallot and fennel seed paste – ¾ Cup (Shallots – ½ Cup + Fennel seeds – 2 Tsp + Oil – 1 Tsp – Sauté till transparent and blend into puree with water)
Kuzhambu chilli powder – 2 Tsp
Turmeric powder – ½ Tsp
Salt – To taste
Tamarind water – 1/4 Cup
Water – To require
- Clean the banana flowers as I already shared the method in the previous post.
- Take the wash and drain flowers, add besan flour, red chilli powder and salt mix it well.
- Heat enough oil for deep fry, fry the florets into golden brown and keep it in absorbent paper.
- Meanwhile, take a mixing bowl add shallot puree, turmeric powder, chilli powder, salt and tamarind water.
- Add enough water for the gravy consistency.
- Heat oil in pan, add fenugreek, mustard and urad dal wait for sputter.
- Add shallots and curry leaves sauté it till transparent.
- Add tomatoes and sauté it till it mushy.
- Now pour the mixture into the pan, and allow boiling on high flame.
- When it starts boiling keep the flame to low level and let it cook till the oil oozes out from the gravy. It takes 15-20 minutes.
- Now the gravy is ready, and then adds the fried florets mix it once and switch off the flame.
- Serve it hot with hot rice and papads…
- Its quick version of gravy preparation, which taught by my mom, you can make it for any other puli kuzhambu in peak time.
- Add the fried florets 10 minutes before you serving; else it will become too soggy.