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Saiva Meen Kuzhambu | Vegetarian Fish Gravy | Vazhaipoo Kuzhambu
Ramya
Vegetarian Fish Curry Recipe!
5
from 1 vote
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Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Total Time
35
minutes
mins
Course
Side Dishes
Cuisine
South Indian
Servings
2
people
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
1x
2x
3x
▢
1
cup
Cleaned Banana Blossom Florets
soak them in buttermilk
▢
1
Large Onion Finely Chopped
▢
1
cup
Thick Coconut Milk
▢
1
teaspoon
Tamarind Paste
▢
¼
teaspoon
Turmeric Powder
▢
1
teaspoon
Coriander Powder
▢
¾
teaspoon
thRed Chilli Powder
▢
½
teaspoon
Jeera Powder
▢
2
tablespoon
Gingelly Oil
▢
1
teaspoon
Cumin Seeds
▢
Salt as needed
▢
Water as needed
▢
Few Curry Leaves
COOK MODE
Prevent your screen from going dark
Instructions
In a 2-3L pressure cooker, heat gingelly oil and add cumin seeds. As they splutter, add fresh curry leaves.
Now add finely chopped onions and fry until translucent.
Next add all the spice powders – turmeric powder, cumin powder, coriander powder and red chilli powder. Cook for 2-3 mins until the raw smell is gone.
Add the cleaned banana blossom florets. Mix well.
After cooking for 3-4 mins on low flame and the masala is coated well, add salt needed for the gravy. Cook for another minute. Add ½ cup water.
Next add tamarind extract and mix well. Continue cooking the gravy.
Pour the coconut milk while the gravy is on low flame, mix well.
As the gravy comes to a slow boil, close the lid of the pressure cooker and cook on medium heat for 2 whistles.
Let the pressure subside naturally and then open the lid. The oil should be separated and the banana blossom florets should be cooked.
Serve hot with rice and any side dish of your choice.
Keyword
Gravies, Side Dishes for Rice
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