Tuesday, November 16, 2010

Vazhaipoo Paruppu Urundai Kuzhambu (Banana Blossom Dumplings Gravy)

The recipe for this dish had been bookmarked from Priya's Easy N Tasty Recipes. The best thing i like about her blog is she comes up with very unique recipes explained in a simple fashion. I have bookmarked quite a few recipes from her wonderful space . The recipe for the dumplings really bowled me. i have prepared the vazhaipoo as Paruppu Usili and vadai, but never in a gravy as dumplings. The recipe was duly bookmarked and  the next time i got the vegetable the dumplings made an entry in my kitchen and was liked by hubby and daughter. So here's how i adapted her recipe:-

For the Dumplings----

  • Banana Blossoms  - a big cup
  • Bengal Gram ( chana dal) - 1/2cup
  • Onion - 1 (medium sized)
  • Green Chillis - 2
  • Fennel Seeds - 1 tsp
  • Ginger - a small piece
  • Garlic - 2 to3 pods
  • Salt - to taste
Soak the lentil in water for at least 2 hours. In the meanwhile steam cook the chopped vegetable( soak it in buttermilk to retain colour) with some salt. 
Coarsely grind the soaked lentil along with salt and fennel seeds.
Now in a dish mix this along with chopped ginger, green chillis,garlic, and the steamed vegetable. 

Take a small portion and roll them in to small sized balls as shown in the picture. 

Now steam these balls in a pressure cooker for 10 minutes.
The steamed  dumplings are ready. They can be had on their own with chutney or ketchup.

To spice up the dumplings further a tangy gravy was prepared as follows :-

  •  Tamarind extract - 1 cup
  • Red chilly powder - 1 tbsp
  • Coriander powder - 1 tsp
  • Onion - 1
  • Tomato -1
  • Garlic cloves - 5 to 6
  • Mustard, fenugreek & cumin seeds - 1 tsp
  • Curry leaves - afew
  • Sesame oil - little
  • Salt - to taste
  • Grated Coconut- 1/4 cup
  • Black Pepper - 1 tsp
  • Shallots - 5 to 6
  • Poppy seeds - 1tbsp

First dry roast the poppy seeds and pepper till golden brown and grind it with grated coconut and shallots along with water to a fine paste.

In a kadai add some sesame oil and let the mustard, fenu greek and cumin seeds splutter. Now add the curry leaves, sliced onions, garlic and the chopped tomato. 

Saute till the onions become translucent, now add the ground paste and keep on stirring the whole mix. 

Add the tamarind extract along with required salt, red chilli powder and the coriander powder. Cook the gravy in low flame till the required consistency is achieved. Finally add the Dumplings and let it simmer for a few minutes. 

Take off flame and serve hot with Rice.


Sending this post to Lakshmi's Tried & Tasted Event Announcement hosted by PJ


Also sending this recipe to Aipi's Book Marked Recipe Event- Tuesday


  1. hEy Priya,

    Nice kulambu dear...:)



  2. Hey priya- lovely recipe,this is one dish I wanted to try for a long time..love to have with hot steamed rice and papad :)
    Thanks a lot for linking this to bookmark event.

    US Masala

  3. wow.....mouthwatering...

  4. Yummy and flavorful vazhaipoo urundai kuzhambu.

  5. THanks for trying Priya, am honoured and happy to see this beautiful dish dear..

  6. seems really delicious,would love to try this...

  7. It sounds delicious. But alas, I'd never be able to find banana blossoms out here...

  8. I tried it today and came out well.. Thanks for Sharing