Plantain Flower Dry Curry (Vaazhaipoo Thovaran)

South Indian platter is never complete without the plantain making its spot in it.The health food loaded with nutrients and vitamins are fried,boiled and often consumed raw.This mouth watering kerela cuisine is definitely a wonder in your mouth.

Vernacular name:Vaazhaipoo thovaran

Essentials:

To Grind:

Grated Coconut              -1 tbsp
Fennel seeds                   -1/4 tsp
Garlic                              -2 cloves
Turmeric powder            -1/4 tsp
Chili powder                   -1 tsp

For The Curry:

Plantain flower               -1 no.
Bengal gram                   -1 tbsp

To Temper:

Oil                                    -1 tsp
Mustard seeds                  -1/4 tsp
Urud dhal                          -1/4 tsp
Curry leaves                      -1 tsp(few leaves)

Ground work:

• Soak the bengal gram for 30 mins in a cup of water.Wash the soaked bengal gram.
• Cook the bengal gram with small amount of water(fill in water untill the gram gets immersed in the water) in the cooker.Cook it for a whistle.
•  Grind the ingredients given under to grind under essentials section (coarsely)
•  Clean the plantain flower and chop them finely and soak them in a cup of diluted butter milk to avoid change of color.

Approach:

• Temper mustard seeds,urud dal,curry leaves in  1 tsp of oil (Add oil in a medium heat pan and the add mustard seeds,urud dhal, curry leaves and cook until the mustard seeds sputter) 
• Immediately add washed plantain flower(chopped) to the tempered mix and fry it for 30 secs.
• Then add ½ cup of water to it and cook the dish with closed lid for 10 mins until the water dries out.
•  Next add the ground mixture and cooked Bengal gram to the cooked plantain and toss it for a min
• Shut down the flame and serve hot.

Tip:

Do not close the lid as soon as you shut down the flame for a dry curry.As the steam from the food will condense and make the food soggy.Close the lid of the curry pan after 2 mins.

Servings:6

Preparation time: 45 mins   Cooking time: 15 mins             Ready in: 1 hr 

Recipe type:Dry curry  Cuisine: south Indian(Kerala)   Course: main course(side dish)

Skill level:medium Yield:200g(approx)

Chakka Pulikari (Jackfruit Tamarind Curry)

The vibrant color and smell of the recipe is a show stealer when offered to our guest or perfect on Sundays to enjoy with your family.The curry,native of Nagercoil is the utmost delicious one of the kind.

Vernacular name: Chakka Puzhikari

Essentials:

To Grind:

1. Grated coconut            -1 cup
2. Red chilies                  - 4 nos.
3. Turmeric powder           -1/4 tsp
4. Pepper corns                  -1 tsp
5. Shallots(small onion)     -1 no.

For The Curry:

1. Jack fruit raw                  - 15 pieces(kernels)
2. Tamarind                       -( gooseberry sized)

To Temper

1. Oil                                -1 tsp
2. Mustard seeds              -1/4 tsp
3. Fenugreek seeds          -1/4 tsp
4. Curry leaves                -1 tsp

Ground work:

1. Grind the ingredients given under the essentials to grind section into a smooth paste with ½ cup of water.
2. Raw jackfruit pieces should be washed and cleaned (can add the jack fruit seeds if they are not so hard). Soak in salt water for a few mins.Wash with plain water. 
3. Add ½ tsp salt and ½ cup of water and cook it till the raw jackfruit pieces slightly smash when pressed.
4. Soak the tamarind in a little warm water(1/2 cup) for 15 mins.Squeeze the tamarind pulp out and dilute it with ½ a cup more of water(in total-1 cup)

Approach:

1. Combine diluted tamarind pulp(1 cup), cooked jackfruit kernels, ground mixture and required amount of salt in a pan.(Add water if necessary)
2. Set it up in flame at high heat.
3. Boil the curry till foamy bubbles form over the top and put off the flame.
4. Temper mustard seeds, fenugreek seeds, curry leaves in oil and add it to the curry .Serve hot.

Servings: 8

Preparation time: 30 mins   Cooking time:10 mins   Ready in:40 mins

Recipie type:curry    Cuisine:south indian(kerela)    Course:main course

Skill level:medium    Yield:400g(approx)