Photo: Gaurav Dhwaj Khadka · CC BY-SA 3.0 · Wikimedia Commons

Tamilnadu · Dinner

Vazhaipoo Vadai Kulambu (Banana Flower Vada Curry)

A spectacular vegetarian dinner dish — crispy banana flower vadas (fritters) cooked in a spiced tamarind-coconut kuzhambu. The vadas absorb the kuzhambu and become flavourful inside while contributing their earthy banana flower essence to the gravy. A prized Tamil festival dinner.

🧺 Ingredients

• 1 banana flower (vazhaipoo), cleaned and prepped
• 1 cup chana dal, soaked 3 hours
• 3 shallots, minced
• 2 green chillies, minced
• 1 tsp fennel seeds, crushed
• ½ tsp turmeric
• ½ tsp salt
• Oil for deep frying
• Lime-sized tamarind soaked in 2 cups water, strained
• 2 onions, finely chopped
• 3 tomatoes, finely chopped
• 1.5 tsp red chilli powder
• 1 tsp coriander powder
• ½ tsp turmeric
• 1 tsp sambar powder
• ¾ tsp salt
• ½ cup fresh grated coconut, ground with 2 tbsp water (thin paste)
• 4 tbsp sesame oil
• Standard mustard-fenugreek tempering
• Cleaning the banana flower (removing pistils from each floret) is laborious — plan 20–25 minutes for this alone. The pistil removal is critical; skipping it makes the vadas bitter.

👩‍🍳 How to make Vazhaipoo Vadai Kulambu

1. Clean the banana flower: Remove each petal layer; discard the outer 4–5 dark red petals. The inner pale yellow petals are used. From each floret inside the petals, remove the hard pistil (thin white stalk with dark tip) — this causes bitterness. Chop the cleaned florets and inner petals finely. Soak in 2 cups cold water + 1 tsp turmeric + juice of 1 lemon for 15 minutes (prevents browning).
2. Make the vada batter: Drain soaked chana dal. Drain the banana flower pieces. Grind chana dal coarsely in a mixie (no water). Mix with the banana flower pieces, minced shallots, green chillies, fennel seeds, turmeric, and salt. The batter should hold its shape.
3. Fry the vadas (medium heat, 170°C): Shape into flat round vadas (5 cm). Deep fry for 5–6 minutes, turning once, until dark golden-brown. Cool. Break each into 3–4 rough pieces.
4. Make the kuzhambu (medium heat): Standard process — temper (mustard + fenugreek + chillies + curry leaves), fry onions golden (10 min), add tomatoes (8 min until masala thick), add spice powders (1 min), add coconut paste (3 min), add tamarind extract, simmer 15 minutes until thick and dark.
5. Add vada pieces (low heat): Reduce to low. Add the vada pieces. Toss gently in the kuzhambu. Spoon kuzhambu over. Simmer covered on low for 10 minutes — the vadas will absorb the kuzhambu and swell. Turn off. Rest 10 minutes.
6. Serve: With plain rice and a side of plain yoghurt to cool the spice.

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