Vazhaikkai Puli Kuzhambu (Raw Banana Tamarind Curry) with Kadalai Sundal (Spiced Chickpea Stir-fry)
Vazhaikkai Puli Kuzhambu (Raw Banana Tamarind Curry)
Ingredients
- • 200 g Raw Banana, peeled and chopped
- • 50 g Onion, chopped
- • 80 g Tomato, chopped
- • 30 ml Tamarind pulp (from small lime-sized ball)
- • 15 g Sambar powder
- • 1 tsp Turmeric powder
- • 1 tsp Red Chili powder
- • 30 ml Sesame oil
- • 5 g Mustard seeds
- • 2 g Fenugreek seeds
- • Pinch Asafoetida
- • Few Curry leaves
- • 1 tsp Salt
- • 150 ml Water
Cooking Steps
Heat sesame oil in a pan. Add mustard seeds, fenugreek seeds, and asafoetida. Once mustard splutters, add curry leaves and chopped onion. Sauté until translucent.
Add chopped tomato and cook until soft. Add chopped raw banana and sauté for 2-3 minutes.
Stir in turmeric powder, red chili powder, and sambar powder. Cook for a minute until fragrant.
Pour in tamarind pulp and water. Add salt. Bring to a boil, then reduce heat and simmer for 10-12 minutes until the raw banana is cooked and the curry thickens.
Kadalai Sundal (Spiced Chickpea Stir-fry)
Ingredients
- • 400 g Canned Chickpeas, drained and rinsed
- • 15 ml Coconut oil
- • 5 g Mustard seeds
- • 5 g Urad dal
- • 2 Dried red chilies, broken
- • Few Curry leaves
- • 5 g Ginger, grated (optional)
- • 1 tsp Green chilies, slit
- • 20 g Fresh coconut, grated
- • 15 ml Lemon juice
- • 1 tsp Salt
Cooking Steps
Heat coconut oil in a pan. Add mustard seeds, urad dal, and dried red chilies. Once mustard splutters and urad dal turns golden, add curry leaves, grated ginger (if using), and slit green chilies. Sauté for a minute.
Add the drained chickpeas and salt. Mix well and stir-fry for 5-7 minutes until heated through and well coated with spices.
Turn off the heat. Stir in grated fresh coconut and lemon juice. Serve hot.