SAIVA MEEN KUZHAMBU I VEGETARIAN FISH GRAVY

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… ;)

 

Category	Main Course - Gravy
Cuisine	South Indian
Preparation Time	1 Hour
Cooking Time	20-30 minutes
Servings	5-6

Source – My Mom

INGREDIENTS

Vazahipoo/Plantain flower – 1 Medium

Bengal gram flour – 2 Tbsp

Red chilli powder – ½ Tsp

Salt – 1/8 Tsp

For Gravy

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

METHOD

• 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…

NOTE

• 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.