#OPOS 2 in 1 - Vazhakkai Kuzhambu and Carrot Poriyal

Here is another 2 in 1 Flash Cooking recipe. As I have mentioned earlier, this technique is a boon as the quantities I make are very less.
I love this Vazhakka Kuzhambu as the masala is very different. We would grind fresh corriander leaves along with masala and coconut, and add towards the end of the cooking time. The flavour and taste of the gravy along with raw banana (I use slightly ripe ones) are amazing. I paired it with carrot poriyal. I love carrots and it goes very well with this curry.
So, here is how I went about in the kitchen - I chopped the Vazhakka into rounds and mixed with sambhar powder and salt. Kept them aside and did the remaining prep work. Once done, I loaded the ingredients in layers, as two different piles. Pressure cook. Release pressure. Season and dilute as needed. All done before I cleaned up the little mess I had made. Lunch Ready. And the finished product -
Vazhakka Kuzhambhu and Carrot Poriyal.
Vazhakka Kuzhambu:
Vazhakkai - 1/2, sliced into thick rounds
Oil - 1 teaspoon
Grated Coconut - 3 tablespoon
Corriander Leaves - 2 to 3 sprigs
Sombhu - 1/2 teaspoon
Khus-Khus - 1/4 teaspoon
Sambhar Powder - 1 teaspoon
Turmerric Powder - 1/4 teaspoon
Salt to taste
Curry leaves - 1 sprig
Onion - 1, chopped
Tomato - 1, chopped
Tamarind Paste - 1 to 2 teaspoon
Bottled Seasoning* - as needed

Carrot Poriyal:
Carrots - 2, chopped fine
Curry Leaves - 1 sprig
Red Chilli - 1, broken
Salt to taste
Grated Coconut - 2 to 3 teaspoon
Bottled Seasoning* - as needed

Mix raw banana with sambhar powder, turmerric powder, salt and oil.
Grind coconut with corriander leaves, sombhu, and khus-khus.
Take a 2 liter pressure cooker. The reason I keep harping on this is because the recipe is standardised for this size of a cooker.
Pour in 2 teaspoon oil and 2 teaspoon water. Swirl around to coat the base of the cooker.
Sprinkle curry leaves.
On one half, pile the chopped Carrots; top with salt, chilli and coconut.
On the other half of the cooker, layer as follows:
Onion + Tomatoes + a pinch of fenugreek seeds.
Raw banana slices marinated in kuzhambu spices.
Ground masala.
Close cooker and pressure cook for 2 whistles. Take off the heat source and release pressure immediately.
Carefully transfer the carrot poriyal to a serving dish and mix in seasoning (tadka).
Add tamarind paste and hot water to the raw banana and simmer briefly. Add seasoning (tadka).

Bottled Seasoning* - Heat oil and add mustard. Once it splutters, add urad dal, dry red chillies and curry leaves.


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