Vazhapoo/Banana Flower Kulambu

Sorry for being away from blog for so long,thank you for the messages and enquires....I am back..i will post many recipes this July (hopefully- fingers crossed)and at least i should clear all my draft posts soon :).....So,stay tuned  for lots of best recipes...This kulambu i tried ,since one of my friend said its a good substitute for ayeerai meen kulambu...After i made the vazhaapoo bhajji ,it vanished so soon...I didnt find any bitter taste with the flower...Of course,I deveined them the precious night and kept in fridge,so the morning cooking was done easily...

Check the stepwise pictures in clockwise direction

Vazhapoo Kulambu Vazhapoo-15-20(deveined) Garlic pearls-9 Small Onions-15 Tamarind-lemon size Fennel seeds-half tsp Fenugreek seeds-half tsp Sambar powder-3 tsps Turmeric powder-half tsp Garam flour-100gms Red chilli powder-1/2 tsp Rice flour-3 tsps Salt to taste Oil to taste Method 1.Soak the tamarind in water 2.Mix garam flour,rice flour ,pinch of salt and red chilli powder to make into fine paste 3.Dip each flower and deep fry in kadai 4.To prepare the kulambu,Heat the pan,pour the oil,add the fenugreek and fennel seeds 5.Add the small onions and garlic and sauté for couple of minutes 6.Add the tamarind extract and the flowers 7.Add the sambar powder and turmeric powder and bring to boil 8.Mix a tsp of rice flour with water and add it to the kulambu Dont overcook the kulambu ,once the flowers are added,it tends to dissolve sooner.

           I am glad i tried this recipe,but it has nothing to compare with what my friend said.